Entree: Puerto Rico – National Cuisine – Sancocho (Hearty Puerto Rican stew of meats and starchy root vegetables)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 lb (454 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 chicken leg quarters, approx. 10 oz (285 g) each, halved (or bone-in chicken pieces), skin removed if preferred
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) sofrito (store-bought or homemade)
- 6 cups (1.4 L) low-sodium chicken or beef stock (or water)
- 1 lb (454 g) yuca (cassava), peeled and cut into 1 1/2-inch (4 cm) chunks
- 1 lb (454 g) yautía (malanga or taro) or additional yuca, peeled and cut into 1 1/2-inch (4 cm) chunks
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) rounds
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks (about 12 oz / 340 g)
- 2 ears fresh corn, each cut into 3–4 pieces (or 2 cups / 480 g frozen corn)
- 1 medium onion, chopped (about 1 cup / 150 g)
- 1 red bell pepper, chopped (about 3/4 cup / 120 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 tbsp (30 ml) fresh lime juice

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Season beef and pork lightly with salt and pepper. Brown meat in batches until well browned on all sides; remove and set aside.
2. In the same pot, add onion and bell pepper and sauté until softened, about 4 minutes. Add garlic and cook 30 seconds more. Stir in sofrito and cook 2 minutes to release aromas.
3. Return browned beef and pork to the pot along with chicken pieces. Add stock (or water) to cover, bring to a boil, then reduce heat to a simmer. Skim any foam from the surface.
4. Add oregano, bay leaves, and 1/2 tsp (5 g) salt. Cover and simmer gently for 45 minutes to 1 hour, until meats begin to tenderize.
5. Add yuca and yautía (or malanga). Simmer 15 minutes, then add potatoes and corn pieces. Continue simmering 15 minutes.
6. Add plantain rounds and simmer another 10–15 minutes until all root vegetables and meats are tender and the broth is flavorful and slightly thickened. Adjust seasoning with salt and pepper.
7. Stir in chopped cilantro and lime juice just before serving. Remove bay leaves.
8. Serve sancocho hot in deep bowls garnished with extra cilantro and lime wedges. Offer hot sauce or ají dulce on the side if desired.