Sancocho is a stew with origins in the Caribbean, known for its rich flavors thanks to a blend of stewed beef, chicken, root veggies, and corn. This Puerto Rican version is loaded with flavor thanks to sofrito, sazon, and adobo seasoning, plus lots of fresh veggies like green plantain, yams, potatoes, and squash.

a bowl of sancocho

The Ultimate Caribbean Stew

Love the traditional flavors & ingredients in Puerto Rican recipes? Get ready to fall in love with this cozy sancocho stew.

This comforting dish is loaded with a rich broth, chicken and beef, hearty stewed veggies, and warming island spices. It’s super popular throughout the Caribbean & Latin America, just like Asopao de Pollo (Chicken Stew) and Carne Guisada (Beef Stew).

I grew up enjoying it with a squeeze of lime juice and fresh cilantro, and usually ended up fighting with family members over the last bowl.

Ingredients

bowls of sofrito, spices, oil, meat and fresh produce
See recipe card for quantities.

Step by Step Instructions

a bowl of sancocho

Perfect Pairings

Sancocho is especially delicious served over a bowl of white rice or with bread to soak up the broth.

Here are some delicious Puerto Rican sides that go well with this recipe:

Staple Substitutes

If you don’t have time to make your own traditional Puerto Rican staples, here are some easy substitutes:

  • Sazon seasoning: Buy a jar or substitute with ¼ tsp each of ground annatto seeds, coriander, cumin, garlic, and oregano.
  • Adobo seasoning: Buy adobo seasoning or substitute with ¼ teaspoon each of ground onion, garlic, oregano, paprika, salt and pepper.
  • Sofrito: Buy a bottle or substitute with ½ cup of minced cilantro, ½ diced small onion, 2 cloves of garlic, and ½ diced bell pepper.

More Latin Soups & Stews

a bowl of sancocho

Buen Provecho,

Salima written in cursive
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a bowl of sancocho

Stewed Sancocho (Puerto Rican Beef & Root Veggie Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Stew, Main Dish, Entree
  • Method: Stewed
  • Cuisine: Puerto Rican, Caribbean, Latin
  • Diet: Gluten Free

Description

Sancocho is a soup with origins in the Caribbean, known for its rich flavors thanks to a blend of stewed beef, chicken, root veggies, and corn. This Puerto Rican version is loaded with flavor thanks to sofrito, sazon, and adobo seasoning, plus lots of fresh veggies like green plantain, yams, potatoes, and squash.


Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 lb beef stew meat, cut into 2 inch cubes
  • 1 lb chicken (can be thighs or breasts), cut into bite sized pieces
  • 2 tsp sazon seasoning
  • 2 tsp adobo seasoning
  • 1/2 cup sofrito
  • 2 earns of corn, cut into 1 inch rounds
  • 1 green plantain, peeled and cut into 1 inch rounds
  • 1 yam or sweet potato, cut into 1 inch chunks
  • 1 cup baby potatoes
  • 1 cup squash (can be butternut, calabaza, or kabocha) peeled and cut into 1 inch cubes
  • 8 cups water or broth
  • salt & pepper to taste
  • optional: cilantro, lime juice, and/or pique to garnish

Instructions

  1. Cook the meat. Heat the olive oil over medium heat in a pot before adding beef, chicken,  seasonings & sofrito. Brown the meat, mixing every couple minutes to cook evenly.
  2. Add the vegetables & broth. Add the vegetables to the pot, mix gently to coat with the seasonings before adding the water or broth.
  3. Cook the veggies. Bring the liquid to a boil before covering, lowering & simmering for 30 minutes. Uncover and continue to simmer until the vegetables & beef are cooked through, about 20 minutes.
  4. Blend and season. Optional: Blend a few cups of the broth with some of the squash and plantains in a small blender for a thick broth. Taste the broth and season as needed with salt & pepper.
  5. Serve. Enjoy with a bowl of rice, mofongo, or tostones on the side. Garnish with cilantro, lime juice, and/or pique.