#Adobo #Dinner #gluten-free #Lunch #Recaito #recipes #Sazón #sofrito #Sofrito Rojo

Sancocho 3 Ways

Exploring three nourishing versions of sancocho from Colombia, Puerto Rico, and Dominican Republic.

Oct 07, 2025

By: Franchesca Livraghi | @breakthrukitchen

It’s Hispanic Heritage Month, and there’s probably no recipe more cherished and loved in our cocinas than Sancocho. This comforting stew shows up across Latin America and the Caribbean, with each country putting its own spin on the mix of meats, roots, and seasonings. No matter where it comes from, Sancocho always brings that homecooked love to the table.

We’re exploring three amazing versions from Colombia, Puerto Rico, and the Dominican Republic.

Sancochos side by side

Sancocho can look and taste a little different depending on where you are, but it’s always comforting and full of flavor. Colombian Sancocho is usually simpler, with bone-in chicken, plantains, yuca, potatoes, and auyama, all simmered in a flavorful Sofrito Rojo that gives the broth a nice, rich depth.

Puerto Rican Sancocho is a bit more layered, with chicken, pork, and beef cooked with recaito, tomato sauce, and a mix of roots and vegetables, creating a stew that’s thicker.

The Dominican version is a true celebration in a pot, with chicken, pork, beef, smoked ham, longaniza, and a mix of plantains, yuca, ñame, yautía, and auyama, slow-cooked into a hearty stew. No matter the version, Sancocho is always pure comfort in a bowl!

Tips for making Colombian Sancocho

- Use bone-in chicken for a richer more flavorful broth.

- Add hard vegetables first, soft ones later.

- Add shredded carrot for color and thickness.

Tips for making Puerto Rican Sancocho

- Cook down Loisa Recaito and tomato sauce for a flavorful base.

- Brown each meat separately for deeper flavor.

- Remove chicken while simmering so it doesn’t overcook, then return it at the end.

Tips for making Dominican Sancocho

- Cook meats in stages and remove the chicken so doesn’t overcook.

- Mash the auyama and add it back in for color and thickness.

- Finish with sour orange juice to brighten flavors.

Always serve with white rice and aguacate

One thing all these Sancochos have in common is their sides! No matter which Sancocho you make, you can’t forget the fluffy white rice and fresh avocado slices on the side. The rice soaks up the flavorful broth and the avocado adds creaminess and freshness which just makes the perfect bite!

Sancochos served in bowls with Loisa products

Sancocho 3 Ways

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

1 hour

Cook Time

5 hours

Ingredients

Colombian Sancocho Ingredients

6 bone-in chicken thighs or drumsticks
1 tsp Loisa Organic Adobo
1/2 tsp Loisa Organic Sazón
1/2 cup Loisa Sofrito Rojo
6 cups water
1 green plantain, cut into chunks
1 yuca, cut into chunks
2 green onions, chopped
4 cloves garlic, minced
1 bunch cilantro
Loisa Sal Marina, to taste
1 corn cob, cut into pieces
2 potatoes, peeled and cut into chunks
4 chunks auyama
1/2 carrot, shredded
White rice, for serving
Avocado slices, for serving

Puerto Rican Sancocho Ingredients

4 bone-in chicken thighs and drumsticks
1 lb pork neck
1 lb beef neck
1/2 tsp Loisa Organic Adobo (for each meat)
1/4 tsp Loisa Organic Sazón (for each meat)
1/2 cup Loisa Recaito
1/2 cup tomato sauce
6 cups water
1/2 red bell pepper
1/2 green bell pepper
1 yellow onion
1 bunch cilantro
1 handful recao
1 green plantain, cut into chunks
1 yuca, cut into chunks
1 tbsp Loisa Organic Sazón
Loisa Sal Marina, to taste
1 carrot, cut into chunks
1 corn cob, cut into pieces
1 potato, peeled and cut into chunks
8 chunks auyama
White rice, for serving
Avocado slices, for serving

Dominican Sancocho Ingredients

4 bone-in chicken thighs or drumsticks
1/2 lb beef ribs
1/2 lb pork ribs
1/2 lb pork neck
1/2 lb beef neck
1 lb smoked ham bone
1/2 lb longaniza, cut into pieces
1/2 tsp Loisa Organic Adobo (for each meat)
1 tbsp Loisa Organic Sazón (for each meat)
8 cups water
1 yellow onion
1 cubanelle pepper
2 celery stalks
1 bunch cilantro
1 handful recao
1 tbsp Loisa Organic Adobo
Loisa Sal Marina, to taste
1 green plantain, cut into chunks
1 yuca, cut into chunks
1 ñame, cut into chunks
1 yautía, cut into chunks
1 corn cob, cut into pieces
1 carrot, cut into chunks
8 chunks auyama
Juice of 1 sour orange
White rice, for serving
Avocado slices, for serving

Directions

Colombian Sancocho Directions

Season the chicken with Loisa Organic Adobo and Loisa Organic Sazón.
Heat a large pot over medium heat and add Loisa Sofrito Rojo. Sear the chicken on both sides until lightly browned, about 5-7 minutes per side.
Add water, green plantain, yuca, green onions, garlic, cilantro, and salt to taste. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add corn, potatoes, and shredded carrot. Cook for 30 minutes, until vegetables are tender.
Remove the auyama from the pot. Mash it until smooth, then return it to the pot and stir to thicken the broth.
Serve hot with white rice and avocado slices. ¡Buen provecho!

Puerto Rican Sancocho Directions

Season the chicken, pork, and beef with Loisa Organic Adobo and Loisa Organic Sazón.
In a large pot, combine Loisa Recaito and tomato sauce over medium heat. Brown the pork first, then remove. Brown the beef, then remove. Brown the chicken, then remove.
Return the chicken and beef to the pot. Add water, bell peppers, onion, cilantro, recao, Loisa Organic Sazón, and salt to taste. Bring to a boil, then simmer for 20 minutes.
Add plantain and yuca. Simmer for another 20 minutes.
Add carrot, corn, and potato, and cook for 40 minutes until vegetables are tender.
Remove the auyama, mash it until smooth, then return it to the pot.
Serve hot with white rice and avocado slices. ¡Buen provecho!

Dominican Sancocho Directions

Season all meats with Loisa Organic Adobo and Loisa Organic Sofrito. Set aside.
In a large pot, cook the pork ribs and pork neck until browned. In a separate pan, brown the beef ribs and beef neck, then add them to the large pot.
Cook the smoked ham and longaniza until browned, then add them to the pot.
Brown the chicken separately and set aside.
Add water, onion, cubanelle pepper, celery, cilantro, recao, Loisa Organic Adobo, and salt to taste. Bring to a boil, then simmer for 20 minutes.
Add plantain, yuca, ñame, and yautía. Simmer for 20 minutes.
Add corn, carrot, and auyama, then cook for 40 minutes until all ingredients are tender.
Remove the auyama from the pot, mash until smooth, and return it to the pot.
Stir in the juice of the sour orange. Serve hot with white rice and avocado slices. ¡Buen provecho!