Puerto Rican sancocho is a hearty and flavorful stew that brings together a variety of meats and root vegetables, creating a comforting dish perfect for any occasion. This traditional recipe is a staple in Puerto Rican cuisine, known for its rich taste and nourishing qualities. Whether you're looking to warm up on a chilly day or simply want to enjoy a taste of Puerto Rico, this sancocho is sure to satisfy.
Some ingredients in this recipe may not be commonly found in every household. Yuca (cassava) and yautia (taro) are starchy root vegetables that add a unique texture and flavor to the stew. Green plantain is another key ingredient that might be unfamiliar to some. These items can typically be found in the produce section of well-stocked supermarkets or specialty Latin grocery stores.

Ingredients For Puerto Rican Sancocho Recipe
Beef stew meat: Adds a rich, hearty flavor to the stew.
Pork ribs: Contributes a tender texture and depth of flavor.
Chicken thighs: Provides a juicy and flavorful protein.
Yuca: A starchy root vegetable that thickens the stew.
Yautia: Another root vegetable that adds creaminess.
Potatoes: Common root vegetable that adds bulk and texture.
Corn: Adds sweetness and a slight crunch.
Pumpkin: Contributes a subtle sweetness and smooth texture.
Green plantain: Adds a unique flavor and texture.
Onion: Provides a savory base flavor.
Garlic: Adds aromatic depth and flavor.
Cilantro: Fresh herb that adds brightness.
Olive oil: Used for browning the meats and adding richness.
Water: Forms the base of the stew.
Salt: Enhances the overall flavor.
Black pepper: Adds a hint of spice.
Technique Tip for Making Sancocho
To enhance the flavor of your sancocho, consider marinating the beef stew meat, pork ribs, and chicken thighs overnight with a mixture of olive oil, garlic, cilantro, salt, and black pepper. This will allow the meat to absorb the seasonings deeply, resulting in a richer and more flavorful stew. Additionally, when adding the yuca, yautia, potatoes, corn, pumpkin, and plantain, make sure to cut them into uniform pieces to ensure even cooking.
Suggested Side Dishes
Alternative Ingredients
beef stew meat - Substitute with lamb stew meat: Lamb provides a similar texture and rich flavor, making it a good alternative for beef in stews.
pork ribs - Substitute with pork shoulder: Pork shoulder has a similar fat content and flavor, making it a suitable replacement for pork ribs.
chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar flavor and texture, and they also remain juicy when cooked in stews.
yuca (cassava) - Substitute with sweet potatoes: Sweet potatoes offer a similar starchy texture and a slightly sweet flavor that complements the dish.
yautia (taro) - Substitute with parsnips: Parsnips have a similar texture and slightly sweet, nutty flavor that works well in stews.
potatoes - Substitute with turnips: Turnips provide a similar texture and absorb flavors well, making them a good alternative to potatoes.
corn - Substitute with frozen corn kernels: Frozen corn kernels are convenient and provide the same sweet flavor and texture as fresh corn chunks.
pumpkin - Substitute with butternut squash: Butternut squash has a similar texture and slightly sweet flavor, making it a good substitute for pumpkin.
green plantain - Substitute with green bananas: Green bananas have a similar starchy texture and mild flavor, making them a suitable alternative to green plantains.
onion - Substitute with shallots: Shallots offer a similar flavor profile and can be used in the same way as onions in stews.
garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and can be used in place of fresh garlic when minced garlic is not available.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in recipes.
olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a good alternative to olive oil.
water - Substitute with chicken broth: Chicken broth adds more depth of flavor to the stew compared to plain water.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, making it a good substitute for black pepper.
Other Alternative Recipes Similar to Sancocho
How To Store and Freeze This Dish
- Allow the sancocho to cool completely before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.
- Transfer the sancocho into airtight containers. Use containers that are appropriately sized for the amount of soup you have to minimize air space.
- Label the containers with the date of preparation. This ensures you keep track of freshness and consume the sancocho within a safe timeframe.
- Store the containers in the refrigerator if you plan to consume the sancocho within 3-4 days. The flavors often meld together beautifully after a day or two.
- For longer storage, place the airtight containers in the freezer. Sancocho can be frozen for up to 3 months without significant loss of quality.
- When reheating refrigerated sancocho, transfer it to a pot and heat over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
- If reheating from frozen, it's best to thaw the sancocho in the refrigerator overnight before reheating. This helps maintain the texture of the vegetables and meat.
- For a quicker option, you can reheat frozen sancocho directly in a pot over low heat. Add a splash of water or broth to help it thaw and heat evenly.
- Always taste and adjust the seasoning after reheating. Sometimes, the flavors can mellow out during storage, and a pinch of salt or pepper can bring it back to life.
- Enjoy your reheated sancocho with a fresh sprinkle of cilantro or a squeeze of lime juice to brighten the flavors.
How To Reheat Leftovers
For stovetop reheating:
- Place the leftover sancocho in a large pot.
- Add a splash of water or broth to maintain the soup's consistency.
- Heat over medium-low heat, stirring occasionally to ensure even heating.
- Once the meat and vegetables are heated through, serve hot.
For microwave reheating:
- Transfer a portion of the sancocho to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat for an additional 1-2 minutes if necessary.
For oven reheating:
- Preheat your oven to 350°F (175°C).
- Place the sancocho in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Heat in the oven for 20-30 minutes, or until the meat and vegetables are thoroughly heated.
- Stir halfway through the heating process to ensure even warming.
For slow cooker reheating:
- Transfer the leftover sancocho to your slow cooker.
- Set the slow cooker to low heat.
- Allow it to heat for 2-3 hours, stirring occasionally.
- Once the soup is hot and the meat and vegetables are warmed through, serve directly from the slow cooker.
Essential Tools for Making Sancocho
Large pot: Essential for cooking the meats and simmering the sancocho. It needs to be big enough to hold all the ingredients and water.
Wooden spoon: Useful for stirring the ingredients as they cook, ensuring even cooking and preventing sticking.
Chef's knife: Necessary for chopping the meats, vegetables, and herbs.
Cutting board: Provides a safe and clean surface for chopping all the ingredients.
Measuring cups: Used to measure out the yuca, yautia, potatoes, corn, and pumpkin accurately.
Measuring spoons: Useful for measuring the olive oil and any other seasonings.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Tongs: Helpful for turning the meat while browning it in the pot.
Ladle: Perfect for serving the hot sancocho into bowls.
Peeler: Necessary for peeling the yuca, yautia, potatoes, pumpkin, and plantain.
Colander: Useful for rinsing the vegetables before chopping.
Kitchen timer: Helps keep track of the simmering times to ensure everything is cooked perfectly.
How to Save Time on Making This Recipe
Pre-cut vegetables: Chop the yuca, yautia, potatoes, corn, pumpkin, and plantain in advance and store them in the fridge.
Use a pressure cooker: Reduce cooking time by using a pressure cooker to tenderize the meat and cook the vegetables faster.
Batch cook: Double the recipe and freeze half for a quick meal later.
Pre-mix seasonings: Combine salt, pepper, and other spices in a small container to save time during cooking.
Buy pre-cut meat: Purchase beef stew meat, pork ribs, and chicken thighs already cut to save prep time.

Puerto Rican Sancocho Recipe
Ingredients
Main Ingredients
- 1 lb Beef Stew Meat
- 1 lb Pork Ribs
- 1 lb Chicken Thighs
- 2 cups Yuca (Cassava), peeled and chopped
- 2 cups Yautia (Taro), peeled and chopped
- 2 cups Potatoes, peeled and chopped
- 1 cup Corn, cut into chunks
- 1 cup Pumpkin, peeled and chopped
- 1 Green Plantain, peeled and chopped
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 1 bunch Cilantro, chopped
- 1 tablespoon Olive Oil
- 8 cups Water
- to taste Salt
- to taste Black Pepper
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add the beef, pork, and chicken, and cook until browned.
- 2. Add the onion, garlic, and cilantro. Cook until the onion is translucent.
- 3. Pour in the water and bring to a boil. Reduce heat and simmer for 30 minutes.
- 4. Add the yuca, yautia, potatoes, corn, pumpkin, and plantain. Season with salt and pepper to taste.
- 5. Continue to simmer for another 90 minutes, or until the vegetables are tender and the meat is cooked through.
- 6. Serve hot and enjoy!
Nutritional Value
Keywords
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