Captivate Your Taste Buds with this Hearty Puerto Rican Sancocho

Step into the vibrant world of Caribbean cuisine as we embark on a culinary voyage that will tantalize your taste buds and warm your soul. Puerto Rican Sancocho, a beloved, iconic and hearty stew, is far more than a dish—it's a celebration of flavors, culture, and tradition that have been simmering for generations.

Related Puerto Rican Recipes:

• Mofongo
• Mashed Boniato
• Fried Sweet Plantains

Sancocho is a popular Puerto Rican dish that is made with various meats and vegetables. This dish is hearty and flavorful, and it can be served as a main course or a side dish. In this blog post, I will show you how to make Puerto Rican sancocho that can be eaten for special occasions or weeknights.

Sancocho is a great dish for busy moms, because it is easy to prepare and it feeds a large crowd. So, if you are looking for an easy meal to cook for your family, then this puerto rican sancocho recipe is definitely worth trying!

Puerto Rican Sancocho is a warm, hearty, Puerto Rican beef stew that’s layered with complex flavor and a variety of starches native to Africa and the Caribbean. It is the ultimate comfort food!

Disclosure: This post is sponsored by Karibe Company.

I've been in the market for new cooking utensils, so was happy to partner with Karibe and try their utensil set. For me, quality and functionality (durable, easy to clean, heat resistant, etc.) are my most important criteria for most things, but especially kitchen utensils given how much time I spend cooking.

Karibe's 10 piece silicone utensil set has it all covered and to boot, they are easy on the eyes. The quality silicone means they don't scratch-up your pots and pans which is a big deal, especially after investing big in cookware like I did.

I love the feel of the wooden handles which are smooth and sturdy. Even better the connection between the handles and the silicone ends are securely connected with no gaps to collect food, sauces, etc.

I enjoyed cooking sancocho with these, as several came in handy as you will see from the recipe steps. I was especially impressed with the silicone grips of the tongs.

What Is Sancocho?

Sancocho is basically a warm, hearty, stew that’s layered with complex flavor and a variety of starches native to Africa and the Caribbean. There are versions of it all across all across Latin America, particularly Puerto Rico, Colombia, and The Dominican Republic, that utilize different meats and local root vegetables like yuca, malanga, etc. Other ingredients like plantains, pumpkin, and chayote get consideration.

There is nothing better than a big ole pot of warm and hearty sancocho. This meat and vegetable stew is a staple in Spanish Caribbean cooking and straight-up comfort food.

Most recipes call for beef in some form, but are likely to include other meats like chicken, sausage, or even pork. All ingredients are stewed slowly in a beefy broth that will add all kinds of good smells to your kitchen.

Beats and Eats (music to pair with Sancocho)

Sancocho is hearty but also celebratory. Up tempo is the way to go. El Gran Combo's "Milonga Sentimental" is the perfect pairing with it.

Pairing El Gran Combo's classic salsa tune "Milonga Sentimental" with a hearty bowl of Puerto Rican Sancocho creates a sensory experience that transcends time and place. Just as the music captures the essence of Puerto Rican culture, the savory aroma and robust flavors of Sancocho reflect the heart and soul of the Caribbean.

As you sway to the infectious rhythms of "Milonga Sentimental," allow the lively melodies and heartfelt lyrics to transport you to the colorful streets of Puerto Rico. Picture yourself amidst a lively fiesta, where laughter fills the air, and the sound of salsa music reverberates through the night. It's the perfect backdrop for savoring a bowl of steaming Sancocho, a dish deeply rooted in Puerto Rican tradition.

The tender meats, vibrant vegetables, and fragrant spices of Sancocho blend together harmoniously, mirroring the musical symphony of El Gran Combo. The warm, comforting broth embraces you like an old friend, inviting you to linger in the moment and savor the flavors of the Caribbean.

So, let the spirited rhythms of "Milonga Sentimental" guide your senses through this culinary journey. As you enjoy each spoonful of Sancocho, you're not just tasting a dish—you're savoring the heart and soul of Puerto Rico, one note and one bite at a time. This pairing promises an unforgettable experience that will have you dancing to the music and savoring the flavors of the Caribbean with every beat of your heart.

SANCOCHO INGREDIENTS

The ingredient list is somewhat long, but many are optional depending on what’s available to you. This is also a simple cook so don’t fret. You have the flexibility to choose a variety of meats so focus on what's available to you.

• Yuca Root - should be readily available in produce aisle of most grocery stores.
• Malanga Root - can be readily found in many mainstream grocery stores
• Green Plantain
• Pumpkin - Sweet Potatoes, Kabucha Squash, or Butternut Squash make good substitutes
• Fresh Corn cob
• Skinless Chicken thighs - bone in
• Beef Chuck Roast - I prefer a good quality beef chuck to beef stew meat
• Beef Hind Shank
• Beef Stock
• Andouille, Spanish Chorizo or Longaniza. Go with your favorite sausage. I like andouille because of the kick.
• Sweet or Bell Peppers - I like red but I know many go with green bell pepper
• Dried Oregano
• Cumin
• Paprika
• Kosher Salt 
• Black Pepper
• Bay leaves
• Fresh culantro - Caribbean herb, not the same thing as cilantro but shares some similarities. Culantro is leafier with a more distinct, stronger taste. If substituting cilantro you'll need to increase the amount.
• Sofrito - make your own or you can buy a store-bought version which you can find in my grocery stores these days 
• Tomato sauce
• Olive Oil

Optional Ingredients

• Name Root - Ethnic or specialty grocery stores only
• Boniato Root - Basically a Caribbean sweet potato. You can find it in a Latin-American focused markets or specialty grocery store only
• Chayote
• Fresh thyme
• Many recipes called for cuts of pork like pork ribs or shanks to give this more of a pork stew vibe.

PUERTO RICAN STEW INSTRUCTIONS (Step by Step)

Prepare the Meats

Pre-mix the seasonings (cumin, salt, pepper, oregano, paprika) together in a small bowl. Set aside

Soak the beef chuck and chicken thighs in lime juice. Add a quarter of the seasonings and set aside 30 minutes.

Heat large stockpot or dutch oven over medium-high eat. Add ghee or olive oil, then once hot brown the meats individually over medium-high heat. First brown the beef shank. Remove and set aside. Next brown the beef chuck cubes and finally the chicken thighs. Set all aside.

Prepare the broth

Using the same pot add the onions and saute 2-3 minutes then add the garlic cloves and a pinch of the seasoning mix for another 30 seconds to a minute.

Add sofrito, tomato sauce, half the remaining seasonings. Mix well.

Add broth, beef shank, culantro, thyme, and bay leaf. Bring to a boil then reduce to a simmer, cooking for 15-20 minutes. Remove the culantro.

Make the stew

Preheat oven to 325 degrees F. Add beef chunks, chicken thighs, and vegetables. Bake for 60 minutes.

Add the sausage and peppers, then cook for another hour or so. All the vegetables should be fork tender.

Remove from the oven and serve using a slotted spoon. Garnish with cilantro and serve with fresh bread.

What To Serve With Sancocho

Sancocho is a hearty and flavorful stew that's popular in many Latin American countries, particularly in the Caribbean and South America. It's often considered a one-pot meal due to its rich ingredients and robust flavors. While sancocho is substantial on its own, you can enhance the meal with some traditional side dishes and accompaniments. Here are some options to serve with sancocho:

1. White Rice: White rice is a classic and common accompaniment to sancocho. It helps balance the richness of the stew and provides a neutral base to soak up the flavorful broth.
2. Avocado: Sliced or diced avocado adds a creamy and cooling contrast to the hearty sancocho. Its mild flavor complements the savory stew.
3. Fried Plantains: Sweet or ripe plantains (plátanos maduros) can be fried to a golden caramelized finish. They offer a delightful sweet and savory contrast to the stew.
4. Corn on the Cob: A piece of boiled or grilled corn on the cob can be a great addition. It's a staple in many versions of sancocho and adds a sweet and earthy element.
5. Fried Yuca Fries: Yuca fries, similar to potato fries, offer a crispy and satisfying side. Dip them in aji picante or a garlic dipping sauce for extra flavor.
6. Tostones: Twice-fried green plantains (tostones) are a crunchy and savory side dish. They're often served with sancocho for added texture and flavor.

COOKING CONSIDERATIONS & TIPS

Don't be intimidated by the ingredient list. You have flexibility in what ingredients you choose to use, and the steps are super easy. The hardest part will be peeling the root vegetables. Beyond that it's your basic tubers and meat stew execution.

The base of sancocho is meats + starchy vegetable, so you have a lot of flexibility. The rest is just beef broth, aromatics, and seasonings. If you have access to a market/grocery store that's focused on Latin American products you will not have any problem finding any of the ingredients. If not, stick to your mainstream spot and just use what's available.

Substitute chicken stock or chicken broth for the beef broth if you don't have any on hand.

I included both beef shank (mostly for the bone) and beef chuck. The shank which is mostly bone beefs up the broth. The chuck provides those tender cuts of beef. 

This dish is great as is, but if you're up for it make your own beef broth for next-level flavor.

I went with bone-in chicken thighs. I did remove the skin before cooking to keep the greasy fat element down to a minimum.

Sancocho is made all over The Caribbean and South America and each country has it’s own version. Types of meat vary but many versions include pork (bone-in ribs, pork shank, pork shoulder) or chicken pieces. You can use any combination of these meats, or just one type.

Sancocho is typically made with a sofrito, which is a mixture of garlic, onions, and green pepper. You can make your own sofrito, or buy it pre-made. Make a sofrito using this recipe version or my favorite Haitian epis seasoningwhich is very similar. Sofrito or Epis give the dish some “bottom” think percussion in a jazz band. 

I went a little berserk with the starches, since I had access to so many and I really wanted a hearty stew. However, use what you can find. This isn’t meant to be a complicated recipe so stay cool.

The longer this dish cooks, the better it gets. It’s also great after a day or two. 

The vegetables in sancocho vary depending on what's available, but they often include starchy vegetables like potatoes, yuca, sweet potato, green plantains (avoid ripe plantains), and squash.

This soup is usually served with white rice on the side along with sliced avocado. Other sides for consideration would include beans, Brazilian-style collard greens, avocado salad, or fonio.

Frequently Asked Questions (FAQs) About Making Sancocho

Can I make a vegan sancocho without meat?

Yes, you can make a vegetable stew version of sancocho by omitting the meat and using additional vegetables instead.

What is the difference between Dominican Sancocho and Puerto Rican Sancocho?

They aren't really that different. The approach is the same for both, but where there might be differences is in a few of the ingredients. For example you may see goat as one of the meat options.

What type of beans can I use in sancocho?

Any type of beans will work in sancocho but red beans are commonly used.

Can I make sancocho ahead of time?

Yes, sancocho can be made ahead of time and reheated when you're ready to eat. It will actually taste even better the next day.

Can I freeze sancocho?

Yes, sancocho can be frozen for up to 3 months.

MORE RECIPES

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Sancocho is a delicious stew that will keep you full for hours. If you’re looking for something to make this weekend, give sancocho a try! This recipe is easy to follow, and the end result is definitely worth it.

If you make this hearty soup recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. 

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