Entree: United States – Puerto Rico – Sancocho

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) annatto oil or achiote-infused oil (optional for color)
- 6 bone-in chicken thighs, approx. 2.5 lb (1.1 kg)
- 1 lb (454 g) pork shoulder, cut into 1.5-inch (4 cm) chunks
- 1 lb (454 g) beef chuck, cut into 1.5-inch (4 cm) chunks
- 1 smoked ham hock, approx. 8 oz (225 g)
- 1 cup (240 ml) sofrito (Puerto Rican green seasoning)
- 1 large yellow onion, diced — about 1.5 cups (200 g)
- 1 green bell pepper, diced — about 1 cup (150 g)
- 6 garlic cloves, minced — about 1.5 tbsp (22 g)
- 2 tbsp (30 ml) tomato paste
- 10 cups (2.4 L) low-sodium chicken broth (or a mix of broth and water)
- 2 cups (480 ml) water (add if needed to cover)
- 2 tsp (8 g) sea salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 2 tsp (6 g) sazón con achiote or 1 packet
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 4 bay leaves
- 4 ears corn, husked and cut into thirds (about 1.25 lb/570 g)
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) yautia (malanga/taro), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) ñame (white yam), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) sweet potato, peeled and cut into 2-inch (5 cm) pieces
- 3 green plantains, peeled and cut into 1-inch (2.5 cm) pieces — about 1.25 lb (570 g)
- 1/2 cup (15 g) fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup (15 g) fresh culantro or additional cilantro, chopped (optional)
- 2 limes, cut into wedges, for serving

Instructions

Short Description:
A hearty Puerto Rican one-pot stew of mixed meats, root vegetables, plantains, and corn simmered until the broth is rich and the tubers melt-in-the-mouth. Served with fresh cilantro and lime wedges for brightness.

Regional Notes:
This Puerto Rican sancocho combines multiple proteins (beef, pork, chicken, smoked ham hock) with native root vegetables—yuca, yautia, and ñame—and green plantains, which gives a distinctive texture and depth of flavor compared with other Caribbean or South American sancocho variants. The use of sofrito, sazón, and culantro/cilantro highlights Puerto Rican aromatics.

1. Season the chicken, pork, and beef pieces with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Let rest 15–30 minutes.
2. Heat 2 tbsp olive oil and 1 tbsp annatto oil (if using) in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork and beef in batches, 3–4 minutes per side, then remove and set aside. Brown the chicken thighs briefly, skin-side down, then remove and set aside. Leave any browned fond in the pot.
3. Add the diced onion and green pepper to the pot and sauté 4–5 minutes until softened. Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly.
4. Stir in the sofrito, ground cumin, remaining 1 tsp oregano, 2 tsp sazón, bay leaves, and remaining salt and pepper. Cook 2 minutes to let the aromatics bloom.
5. Return the browned beef, pork, chicken, and the smoked ham hock to the pot. Pour in the chicken broth (and water if needed) to cover the meats by about 1 inch. Bring to a boil, then reduce heat to a gentle simmer and cook, covered, for 45 minutes.
6. After 45 minutes of simmering, add the yuca, yautia, and ñame pieces. Continue to simmer covered for 20 minutes.
7. Add the sweet potato, green plantains, and corn pieces. Simmer uncovered 20–25 minutes more, or until all tubers are tender and beginning to break down — test with a fork for doneness. Skim any excess fat or foam from the surface while simmering.
8. Taste the broth and adjust seasoning with additional salt and pepper if needed. Remove the ham hock, shred any meat from it and return the shredded meat to the pot; discard the bone.
9. Stir in chopped cilantro and culantro (if using) just before serving to brighten the stew.
10. Serve hot in deep bowls with a lime wedge on the side. Sancocho is traditionally eaten with the mix of meats, tubers, and broth together — offer white rice on the side only if desired.