If you’re craving something warm, cozy, and absolutely packed with flavor, you’re in for a treat today! I’m sharing my recipe for Puerto Rican Sancocho. Sancocho is a traditional Puerto Rican hearty meat and tropical root vegetable stew that will just warm you up. Trust me, once you try this, it’s going to be one of those go-to recipes that brings everyone to the table, asking for seconds (maybe even thirds!).
Let’s dive in!
Ingredients You’ll Need:
- 2 lbs beef (but you can also use pork, chicken, or mix all three)
- 2 tbsp sofrito (this adds a ton of flavor)
- 1 tbsp adobo seasoning
- 1 tsp oregano
- 2 tsp minced garlic (optional, but I love it)
- 16 cups of water
- 2 bay leaves
- 1 packet of Sazón (adds that classic Puerto Rican flavor)
- 1 tbsp beef bouillon
- ¼ cup cilantro or recao (use whichever you can find)
- 2 green bananas (guineos verdes)
- 2 plantains
- 2 lbs yucca (cassava)
- 2 lbs yautía or name (taro root)
- 2 ears of corn, sliced into rounds
- 1 tbsp olive oil
- Salt and adobo to taste
Let’s Get Cooking the Puerto Rican Sancocho!
1. Marinate the Meat
First things first—let’s get that meat seasoned! In a bowl, toss your beef (or whichever meat you choose) with 2 tablespoons of sofrito, 1 tablespoon of adobo, 1 teaspoon of oregano, and 2 teaspoons of minced garlic (if you’re a garlic lover like me). Give everything a good mix so the meat is well-coated and ready to absorb all those amazing flavors.
2. Brown the Meat
Next up, heat a bit of olive oil in a large pot—Dutch ovens work great for this. Once the oil’s hot, brown your marinated meat on all sides. This step is key because it adds so much depth to your Sancocho. Don’t skip it!
3. Make the Broth
Now that your meat is looking all golden and delicious, pour in 16 cups of water. Throw in 2 bay leaves, a packet of Sazón, and 1 tablespoon of beef bouillon. Stir it all together and bring the broth to a rolling boil. Once it’s bubbling, cover the pot, lower the heat, and let it simmer for about 45 minutes so the meat gets nice and tender.
4. Prep the Veggies
While your meat is cooking, let’s get those root veggies ready. Peel and slice the green bananas and plantains, and chop up the yucca and yautía into bite-sized chunks. Don’t forget to put the sliced bananas and plantains into water to keep them from turning black (this little trick saves you from a weird color surprise later).
5. Time to Add the Veggies
Once your meat’s had its 45-minute simmer, it’s time to taste the broth. If it needs a little extra seasoning, go ahead and add some salt or adobo. Happy with the flavor? Awesome! Now, add in the yucca, yautía, bananas, plantains, and corn rounds. Gently stir everything so the veggies are soaking in all that delicious broth.
6. Simmer and Thicken
Raise the heat to medium and let the whole pot simmer together for about 30 minutes. The broth will thicken naturally as the root veggies cook and break down. If the pot starts looking a little too full, you can scoop out some broth and save it for later. After 30 minutes, check if the yucca and other veggies are nice and tender. If they are, you’re just about done!
7. Serve and Dig In!
Once everything’s perfectly cooked, turn off the heat and let the Sancocho sit for a few minutes. This gives the flavors even more time to meld together. Serve it up with a side of white rice or some crusty bread, and get ready for some happy faces around the dinner table!
Pro Tips:
- If you like a super thick broth, you can mash a few of the root veggies or potatoes and stir them back in—this is a little trick some people love to use!
- Leftovers? Even better. The flavors just get richer overnight, making this the perfect dish to enjoy again the next day.
Now it’s your turn to make your Puerto Rican Sancocho!
There you have it—your very own pot of Puerto Rican Sancocho! Whether it’s for a cozy family dinner or a big gathering, this stew will make everyone feel like they’re getting a warm, comforting hug in a bowl. It’s one of those dishes that’s even better the next day, so don’t be shy about making a big batch!
Now, go on and give it a try! I can’t wait to hear how it turns out for you. And remember, don’t stress if you need to make a few swaps to make it your own, cooking should be fun, not stressful. You’ve got this!
💖 Yessi
Puerto Rican Sancocho (Puerto Rican Stew)
Equipment
- 1 Large Dutch Oven Or Large Stock Pot
- 1 large spoon
- 1 ladle
Ingredients
- 2 lbs Stew Beef you can also use pork, chicken, or mix all three
- 2 tbsp Sofrito
- 1 tbsp adobo seasoning
- 1 tsp oregano
- 2 tsp minced garlic
- 16 cups water
- 2 bay leaves
- 1 packet Sazón
- 1 tbsp beef bouillon
- 1/4 cup cilantro or recao
- 2 green bananas
- 2 plantains
- 2 lbs yucca (cassava)
- 2 lbs yautia/name (taro root)
- 2 ears of corn, sliced into rounds
- 1 tbsp olive oil
- Additional Salt and adobo to taste
Instructions
- In a bowl, add your meat with 2 tablespoons of sofrito, 1 tablespoon of adobo, 1 teaspoon of oregano, and 2 teaspoons of minced garlic. Give everything a good mix so the meat is well coated and ready to absorb all those amazing flavors.
- Heat the olive oil in a large pot—Dutch ovens work great for this. Once the oil’s hot, brown your marinated meat on all sides.
- Now that your meat is browned, pour in 16 cups of water, 2 bay leaves, a packet of Sazón, and 1 tablespoon of beef bouillon. Stir it all together and bring the broth to a rolling boil.
- Once it’s bubbling, cover the pot, lower the heat, and let it simmer for about 45 minutes so the meat gets nice and tender.
- Peel and slice the green bananas and plantains, and chop up the yucca and yautía into bite-sized chunks. (put the sliced bananas and plantains into water to keep them from turning black)
- Once your meat’s had its 45-minute simmer, taste the broth and if it needed add some salt or adobo.
- Add in the yucca, yautía, bananas, plantains, and corn rounds.
- Raise the heat to medium and let the whole pot simmer together for about 30 minutes. The broth will thicken naturally as the root veggies cook and break down.
- Once everything’s perfectly cooked, turn off the heat and let the Sancocho sit for a few minutes.
- Serve and enjoy with a bowl of white rice, avocado, bread, or tostones.
