Sancocho
Sancocho is one of those dishes that brings everyone to the table. This traditional Latin stew is rich, soulful, and brimming with flavor from tender cuts of chicken and beef paired with starchy vegetables like yuca, plantain, and pumpkin. Whether you grew up eating it or you’re trying it for the first time, each bowl feels like a hug.
The magic lies in the slow simmering of spices and aromatics like sofrito, garlic, and onion that infuse the broth with deep flavor. Every spoonful carries a little bit of everything: protein, veggies, and herbs. This one-pot meal is great for gatherings, meal prep, or anytime you want to warm up from the inside out.
Before You Get Started
Get all your chopping done up front. Cut your yuca, potato, and carrot into similar-sized chunks for even cooking. If your plantain is underripe, that’s ideal. Have your sofrito, adobo, and sazon ready to go. Sancocho is built in layers, so organization helps. A large heavy-bottomed pot or Dutch oven works best for even heat.
What You Need to Make Sancocho
Here are the key ingredients you’ll need:
- Bone-in skinless chicken thigh
- Beef chuck, cubed
- Loisa adobo and sazon
- Loisa sofrito (red or green)
- Lime
- Onion and garlic
- Kabocha pumpkin
- Green plantain
- Yuca
- Potato
- Carrot
- Corn on the cob
- Chicken broth and water
- Oregano and cilantro
Full measurements and instructions are in the recipe card below.
How to Make Sancocho
Prep your ingredients: Dice the onion and garlic. Cut the beef into cubes and chop all vegetables into uniform pieces.
Heat a bit of oil in a large pot over medium heat. Add the beef and season with adobo and sazon. Sear until golden brown.
Add the chicken thigh, diced onion, and garlic. Cook for 5 minutes to build the base of flavor.
Pour in the broth and water. Stir in the chopped pumpkin, plantain, yuca, potato, carrot, and corn. Bring everything to a boil.
Once boiling, reduce the heat to low and let the stew simmer for about 40 minutes. Stir occasionally to avoid sticking.
In the last 10 minutes, stir in oregano and chopped cilantro. Taste and adjust seasoning if needed.
Squeeze fresh lime juice over the stew just before serving for a bright finish.
Commonly Asked Questions
Can I make Sancocho in a slow cooker?
Yes. Brown the meat first, then add all ingredients to your slow cooker and cook on low for 6 to 8 hours or high for 4 hours.
What’s the best substitute for yuca?
You can use russet potatoes or sweet potatoes, though the texture won’t be quite the same.
How spicy is this dish?
Sancocho is generally not spicy. Add a chopped jalapeño or chili flakes if you want heat.
Can I use boneless chicken?
You can, but bone-in adds more flavor to the broth. Boneless will still work well for convenience.
Sancocho
Ingredients
Equipment
Instructions
- Prep: Dice the onion and garlic, and cut the beef into cubes. Prep your veggies: chop the corn, yuca, potato, and carrot.
- Sear the Meat: Heat some oil in a large pot and brown the beef with Loisa Adobo and Sazon until it’s golden on all sides.
- Add Chicken & Aromatics: Add the chicken thigh to the pot with the diced onion and garlic. Let it cook for about 5 minutes.
- Simmer: Pour in the chicken broth, water, and toss in your veggies (pumpkin, plantain, yuca, potato, carrot, corn). Bring it to a boil, then reduce the heat and let it simmer for about 40 minutes.
- Final Touches: Stir occasionally, then add cilantro and oregano in the last 10 minutes. Adjust salt to taste. Squeeze that lime juice right before serving!
