Puerto Rican Sancocho

/ Soups / By

Puerto Rican Sancocho

Puerto Rican sancocho has its roots in the culinary traditions of Spain and West Africa, blended with indigenous Taíno influences and shaped by the island’s colonial history.

Origins and Influences:

  1. Spanish Influence: The word sancochocomes from the Spanish term sancochar, which means “to parboil.” In Spain, early versions of sancocho were rustic stews often made with whatever meat and root vegetables were available.
  2. Taíno Roots: Indigenous Taínos cooked with native ingredients like yuca, sweet potatoes, and other root vegetables (viandas), many of which are staples in Puerto Rican sancocho
  3. African Influence: Enslaved Africans brought over during colonial times contributed to the stew’s flavor complexity and techniques like slow simmering, as well as the use of plantains and other tropical crops.

Puerto Rican Uniqueness:

Puerto Rican sancocho became distinct over time through the use of local ingredients like:

  • Yautía, malanga, ñame, and green bananas
  • Sofrito, a base of garlic, onions, peppers, and herbs
  • Meats like beef, pork, chicken—or even a mix of all three(known as sancocho de siete carnes)

It’s traditionally cooked for hours and often reserved for special occasions, family gatherings, or to offer comfort—like during rainy days or after a hangover.

Ingredients:

Servings: 6-8
Prep time: 25 min
Cook time: 2-3 hours

Meats (you can mix & match):

  • 1 lb beef stew meat (chuck or flank)
  • 1 lb pork shoulder or ribs, chopped
  • 1 smoked ham hock or 1/2 cup smoked ham (optional)
  • 1 lb chicken thighs/drumsticks (bone-in, skinless)
  • 1 tbsp vinegar or lemon juice (for cleaning meat)

Vegetables and Root Veggies:

  • 1 green plantain (peeled and sliced)
  • 1 ripe plantain (peeled and sliced)
  • 1 yuca (cassava), peeled and chopped
  • 1 ñame (yam), peeled and chopped
  • 1 yautía (malanga or taro), peeled and chopped
  • 1-2 potatoes, peeled and chopped
  • 1 corn on the cob, cut into chunks
  • 1 squash (calabaza), chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced

Herbs, Spices & Broth:

  • 2 tbsp sofrito
  • 1 packet sazón with achiote
  • 1 tsp adobo seasoning
  • Salt & pepper to taste
  • 2-3 bay leaves
  • 6-8 cups chicken or beef broth (or water + bouillon)
  • 2 tbsp olive oil
  • ¼ cup chopped cilantro or culantro

Instructions:

  1. Prep the meats
    Clean meat with vinegar/lemon, rinse, and pat dry. Season with adobo, sazón, and black pepper. Let it marinate (optional) for 30 min.
  2. Sear the meats
    In a large pot or caldero, heat olive oil over medium-high heat. Brown the meats in batches to seal in flavor. Remove and set aside.
  3. Sauté the base
    In the same pot, add sofrito, garlic, onions, and bell peppers. Sauté for 3-5 minutes until aromatic.
  4. Simmer the meats
    Return meats to the pot. Add broth or water until just covering the meat. Add bay leaves. Simmer on medium-low for about 1 to 1.5 hours or until meat is tender.
  5. Add root veggies
    Add all the chopped vegetables and corn. If needed, add more liquid to cover. Simmer for another 45-60 minutes until everything is fork-tender.
  6. Finish it off
    Taste and adjust seasoning. Add chopped cilantro or culantro toward the end for fresh flavor.

Serving suggestion:

Serve hot with white rice and avocado on the side. A splash of hot sauce or lime is also delicious!

Puerto Rican Sancocho