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Sancocho Puerto Rican

Sancocho Puerto Rican
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This is my family’s recipe for a soul-warming hug in a bowl. It’s a rich Puerto Rican beef stew packed with a unique mix of tropical root vegetables, corn, and tender beef. It takes a little time, but the result is pure comfort and perfect for feeding a happy crowd.

Ingredients

Scale

For the Flavor Base:

  • 3 tbsp olive oil
  • 1 medium white onion, diced
  • 1 green bell pepper, diced
  • ¼ cup sofrito
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 packet sazón seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp cumin

For the Stew:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • ½ cup tomato sauce
  • 6–8 cups beef broth
  • 2 green plantains, peeled and cut into 2-inch pieces
  • 2 ears of corn, cut into 2-inch wheels
  • 2 large carrots, cut into 2-inch pieces
  • 2 cups yucca (cassava), peeled and cubed
  • 2 cups yautia (taro root), peeled and cubed
  • 2 cups sweet potato or fresh pumpkin, peeled and cubed
  • 3 Yukon Gold or Russet potatoes, peeled and cubed
  • 2 zucchini or chayote squash, cubed

Instructions

  1. Build the Flavor: In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the onion, bell pepper, bay leaves, and all dried spices (except the garlic). Cook for 5-7 minutes until the onions are soft. Your kitchen should smell amazing!
  2. Sear the Beef: Add the beef cubes to the pot and brown on all sides. Work in batches if needed to avoid steaming the meat. Once browned, stir in the minced garlic and cook for one more minute until fragrant.
  3. First Simmer: Stir in the tomato sauce. Then add the harder vegetables: green plantains, corn, carrots, yucca, yautia, and sweet potato/pumpkin. Pour in enough beef broth to cover everything. Bring to a boil, then immediately reduce the heat to a low simmer for 15 minutes.
  4. Final Simmer: Gently stir in the softer vegetables: potatoes and zucchini/chayote. Place the lid on the pot and continue to simmer for another 25-30 minutes. The stew is ready when the broth has thickened and a fork easily pierces a piece of yucca or potato. Taste and add more salt if needed before serving.

Notes

  • Serving Suggestions: This stew is a complete meal, but we love to serve it with a side of white rice (to soak up the broth!), sliced avocado, and a sprinkle of fresh cilantro. A squeeze of fresh lime juice at the end really brightens up the flavor.
  • Tips & Tricks: To save time, you can peel and chop all the root vegetables a day ahead. Just keep them submerged in a bowl of cold, salted water in the fridge. For a little heat, add a whole habanero pepper to the pot when you add the broth, and simply remove it before serving.
  • Storage & Reheating: Leftovers are fantastic! Store in an airtight container in the fridge for up to 4 days. Honestly, it tastes even better the next day. Sancocho also freezes beautifully for up to 3 months. Reheat gently on the stovetop.

Find it online: https://sabormexicana.com/sancocho-puerto-rican/