A hearty, savory stew featuring our favorite island root veggies.
By Carolina Ginorio | @caroginorio_pr
Sancocho is a stew that comes in many variations across the Caribbean. Growing up in Puerto Rico, this was a classic go-to meal for a rainy day or whenever the temperature dropped below 75 degrees (which was ice cold for an island girl like me). It was also perfect after a long day of partying and drinking—served at midnight at a wedding or waiting for you at home after a parranda during the holiday season.
This is a fairly easy recipe once you get going, however there is a lot for prep work because there’s a lot of peeling and cutting involved. But trust me, it’s worth it. Depending on where you live you might even be able to find a “Sancocho Mix” of the vegetables needed for this recipe already cut and peeled for you.
My name is Carolina Ginorio, I was born and raised in San Juan, Puerto Rico. I use my love of food and my background in design to make videos that highlight how fun it is to cook and eat Puerto Rican food. I started cooking as a way to feel at home even when I was far away, so although I may not make it the way your abuela would, each bite is sure to transport you to my favorite island on the globe.
1 medium sized yuca, peeled and cut in cubes
1 medium sized yautía, peeled and cut in cubes
- 1 green plantain, peeled and cut into 1 inch pieces
- 1 yellow plantain, peeled and cut into 1 inch pieces
- 1 lb calabaza, peeled and cut into cubes
- 2 cobs of corn, cut into 1 inch pieces
- ½ large white onion, roughly diced
- 2 garlic cloves, minced
- 1 lb stewing beef
- ½ lb pork on bone (ribs, pork chop, etc)
1 tbsp Loisa Adobo
- 2 tbsp white vinegar
1 tbsp ground oregano
- 3 tbsp achiote oil or olive oil
½ cup Loisa Sofrito
- 10 cups beef stock
½ can of tomato sauce (4 oz.)
1 tbsp Loisa Sazón
2-3 bay leaves
Salt to taste
Pepper to taste
Peel and cut all of the vegetables. Set them aside in a bowl of water so they don’t turn brown while you prep the meat.
Season the pork and beef with adobo, oregano, vinegar, salt and pepper.
In a large stock pot, heat the olive or achiote oil on medium high heat, then add in the Sofrito.
- In the same pot, add the 2 types of meat in and cook until browned. Add in the onion and cook until translucent and then add in the tomato sauce.
- Pour in the beef stock and bring to a boil.
Add in the bay leaves, Sazón, and garlic.
- Reduce heat to medium low and simmer for 10 minutes.
Start adding the veggies in order of firmness, so the softer vegetables don’t fall apart. Start with the yuca, then 5 minutes later the yautia. Finish off by adding the pumpkin, plantains and corn near the end and cook for 15 minutes or until all the vegetables and meat are tender. Stirring occasionally.
Remove from the heat, taste and add salt if needed.
- Serve with your choice of white rice, tostones, fresh bread, or all 3, and enjoy!
For a vegan version of this recipe omit the meats and use vegetable stock instead.
What you'll need:
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