Name: Puerto Rican Sancocho
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: 1 lb beef stew meat; 1 lb bone-in chicken thighs; ½ lb beef shoulder (optional); 2 yautía (taro root, peeled and cut into chunks); 1 lb yuca (peeled and cut into chunks); 2 green plantains (peeled and cut into chunks); 2 corn on the cob (cut into thirds); 2 cups calabaza (Caribbean pumpkin, peeled and diced); 2 potatoes (peeled and diced); 3 tbsp sofrito; 1 tbsp adobo seasoning; 1 packet sazón with annatto; 8 cups chicken or beef stock; Fresh cilantro (chopped); Lime wedges; Avocado slices

Puerto Rican Sancocho

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Puerto Rican Sancocho is a heartwarming stew that celebrates the rich flavors of the Caribbean. This delightful dish combines tender beef and chicken with an array of vibrant root vegetables, all simmered in a savory broth for a comforting meal that’s perfect for family gatherings or cozy evenings at home. With each spoonful, you’ll enjoy the blend of spices and wholesome ingredients that make Sancocho truly special. It’s versatile, satisfying, and sure to become a favorite at your dinner table.

Author: Amanda
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: Serves approximately 8 people 1x
Category: Main
Method: Simmering
Cuisine: Caribbean

Ingredients

Scale

1 lb beef stew meat
1 lb bone-in chicken thighs
½ lb beef shoulder (optional)
2 yautía (taro root, peeled and cut into chunks)
1 lb yuca (peeled and cut into chunks)
2 green plantains (peeled and cut into chunks)
2 corn on the cob (cut into thirds)
2 cups calabaza (Caribbean pumpkin, peeled and diced)
2 potatoes (peeled and diced)
3 tbsp sofrito
1 tbsp adobo seasoning
1 packet sazón with annatto
8 cups chicken or beef stock
Fresh cilantro (chopped)
Lime wedges
Avocado slices

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Instructions

Season the beef and chicken with adobo seasoning.
Heat oil in a large stockpot over medium-high heat and brown the meat in batches. Remove from pot.
Sauté sofrito for 2-3 minutes, then stir in sazón before returning the meat to the pot.
Pour in the stock and bring to a simmer while scraping any browned bits from the pot.
Add yautía, yuca, and plantains; simmer for about 15 minutes.
Incorporate potatoes, calabaza, and corn; cover and simmer for an additional 30-40 minutes until tender.
Optionally shred chicken before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 560mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 22g
Cholesterol: 80mg

Find it online: https://recipesamanda.com/puerto-rican-sancocho/