Sancocho
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 21 mins
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Total Time
2 hrs 51 mins
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Servings
8
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Course
Side Dish, Main Course
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Cuisine
South American, Spanish, Caribbean, Puerto Rican
Sancocho
Description
This Sancocho recipe assembles a variety of meats including chicken, beef, and ribs, seasoned with Sazon, adobo, garlic powder, oregano, black pepper, onion powder, and chicken bouillon. After marinating, the meats are seared and simmered in chicken broth until tender.
A medley of hearty vegetables—carrots, cassava, green plantains, potatoes, corn, unripe plantains, and calabaza squash—are added in stages to develop layered textures and flavors throughout a long, slow cook. The sofrito and tomato sauce base adds depth, while fresh cilantro and culantro contribute herbal brightness.
The resulting stew is thick with tender meat and soft, savory vegetables, offering a filling and richly spiced meal often enjoyed communally. The gradual addition of vegetables and careful simmering blends the flavors while ensuring all ingredients reach proper tenderness.
Ingredients
- 3 pounds mixed meat I use chicken, beef, ribs. But you can add almost ANY meat! See notes above
- ¼ cup sofrito fresh
- 1/4 cup tomato sauce Goya brand
- 1 large carrot cut into 1"pieces
- 1 large cassava cut into 1" pieces
- 1 large green plantain cut into 1" pieces
- 2 potato cut into 1" pieces, yellow
- 2 heads corn cut into 1" pieces
- 1 plantain cut into 1" pieces, unripe yellow
- 1 cup calabaza cut into 1" pieces
- 2 teaspoons Sazon seasoning for the sofrito & tomato sauce base
Spices to season the meat
- 1 packet Sazon seasoning
- 1 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon black pepper freshly ground
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
For the Broth
- 32 ounces chicken broth if using water, add in 1/2 tsp of chicken bouillon powder to each cup of water
- 6-8 cups water adding gradually as liquid reduces
- a bunch cilantro
- a bunch culantro
- salt to taste, or adobo
Instructions
- Season the beef, chicken and pork with Sazon, adobo, garlic powder, oregano, pepper, onion powder, and chicken bouillon. Let it marinate for at least 30 minutes.
- Heat oil in a large caldero over medium heat, then sauté the sofrito, tomato sauce, and Sazon, stirring with a wooden spoon.
- Start by adding your tougher meats to the pot (Goat, Pork, Ribs, Oxtail etc). Sear the meat on high heat for 4-5 minutes and flip.
- Then, pour chicken broth into the pot, ensuring the liquid just covers the meat. Cook over medium-low heat for about 45 minutes or until the beef and pork are fork tender.
- Next, add yuca, corn, green plantain, malanga, yam, carrots, potatoes, bay leaf, and cilantro. Add more water if needed to ensure all meat and veggies are covered. Cook on low heat for 1 hour.
- Add pumpkin (calabaza) and chicken. Add more liquid as needed so the meat is covered. Let the sancocho simmer on low heat for another 45 minutes, or until all the vegetables and meat are tender. The pumpkin should be so soft that it absorbs into the soup, giving it a bright yellow color.
- Check the seasoning and adjust as needed. Add more salt or adobo if needed.
- Serve with white rice.
User Reviews
Overall Rating
5
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