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Stewed Sancocho (Puerto Rican Beef & Root Veggie Stew)
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.
- 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
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
- 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.
- Add the vegetables & broth. Add the vegetables to the pot, mix gently to coat with the seasonings before adding the water or broth.
- 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.
- Season. Taste the broth and season as needed with salt & pepper.
- Serve. Enjoy with a bowl of rice, mofongo, or tostones on the side. Garnish with cilantro, lime juice, and/or pique.
Keywords: sancocho
Find it online: https://salimaskitchen.com/sancocho/
