Description
Puerto Rican Sancocho is a warm and comforting stew that embodies the essence of Caribbean cuisine. This one-pot dish combines tender beef and chicken with an array of vibrant root vegetables, creating a hearty meal that is perfect for family gatherings or cozy nights at home. The rich, savory broth, infused with sofrito and spices, brings out the flavors of each ingredient, making every bite a delightful experience. With its versatility, you can easily customize this recipe based on seasonal ingredients or personal preferences. Gather your family around the table and enjoy a bowl of Puerto Rican Sancocho that promises to satisfy and impress.
Ingredients
- 1 lb beef stew meat
- 1 lb bone-in chicken thighs
- 2 yautรญa (taro root)
- 1 lb yuca
- 2 green plantains
- 2 corn on the cob
- 2 cups calabaza (Caribbean pumpkin)
- 8 cups chicken stock
- 3 tbsp sofrito
- Lime wedges for serving
Instructions
- Season beef and chicken with adobo seasoning.
- In a large stockpot, heat oil and brown the meat in batches; set aside.
- Sautรฉ sofrito for 2โ3 minutes until aromatic, then add the browned meat back to the pot.
- Pour in chicken stock, scraping up browned bits from the bottom, and bring to a simmer.
- Add yautรญa, yuca, and plantains; cook for 15 minutes before adding potatoes, calabaza, and corn.
- Cover and simmer for 30โ40 minutes until veggies are tender; shred chicken if desired.
- Adjust seasoning before serving warm garnished with cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Customize by adding your favorite vegetables or adjusting spices to taste. For added depth of flavor, consider incorporating fresh herbs like thyme or bay leaves during simmering.