Puerto Rican Kitchen: Delicious recipe for Sancocho Stew

Puerto Rican Kitchen: Delicious recipe for Sancocho Stew

by Kristy Maldonado
Stripes Korea

Sancocho is a one-pot stew with chunks of tender beef (meat of your choice or no meat at all) and root vegetables. It is typically served with a side of white rice and a piece of ripe avocado.

Cook Time: 1 hour 40 minutes (includes 20 minutes of prep time)

Servings: approximately 8 servings


  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1/4 cup of chopped cilantro
  • 4 ounces of tomato sauce
  • 1/2 teaspoon of ground orégano
  • 1/2 teaspoon of ground cumin
  • 1-2 packets of sazón seasoning for coloring
  • 1/3 cup of sofrito (you can buy it or make it at home with a blend of peppers, herbs, onions, garlic, and seasonings)
  • 2 tablespoons of olive oil


  • 1 large cassava (yuca)
  • 1 cup of pumpkin (calabaza)
  • 2 yams (ñames)
  • 2 husks of corn (maiz)
  • 2 Taros (yautías)
  • 4 medium potatoes (papas)
  • 3 large carrots (zanahorías)


You can choose between cubed beef, pork, chicken breasts, sausages, chorizo or any kind of meat that can be cut in small pieces. Use proximately 2-3 pounds of meat.


  1. Peel all the vegetables and cut them into 1-2 inches chunks.
  2. Add the seasonings to a large bottom soup pot over medium-high heat. Cook for 2 minutes and stir it.
  3. Add in vegetables and meat.
  4. Add water to cover everything in the pot.
  5. Cover the pot and wait until soup reaches a boil, then lower heat to medium-low and allow to cook for 1 hour, or until vegetables are fork-tender.
  6. Serve with your favorite side dish.

Before cooking

Sancocho in the pot.

Rice on the side

¡Buen provecho!

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