Puerto Rican sancocho recipe
Sancocho Boricua – The Ultimate Puerto Rican Stew Recipe (Traditional & Soul-Warming)
Looking for the best Puerto Rican sancocho recipe that tastes just like abuelita made it? This hearty, flavorful stew is the heart of the Caribbean kitchen, made with love, root vegetables, tender meat, and a rich broth that feels like a warm hug in a bowl.
Sancocho Boricua is more than just a stew. It’s a celebration of Puerto Rican heritage, family gatherings, and the kind of comfort food that keeps traditions alive.
If you’re searching “how to make Puerto Rican sancocho” or “authentic sancocho Boricua,” this recipe was made for you.
What Is Sancocho?
Sancocho is a traditional Puerto Rican stew typically made with a variety of meats (often beef, pork, or chicken) and a blend of Caribbean root vegetables like yuca and plantains. It’s simmered low and slow with sofrito and sazón until everything is perfectly tender and flavorful.
It’s commonly served during holidays, family parties, rainy days, and Sunday dinners. Every family has their own twist, this version stays true to tradition with deeply authentic Boricua flavors.
Ingredients for Authentic Sancocho Boricua
Meats (choose 2–3):
1 lb beef stew meat (chuck or short ribs)
½ lb pork shoulder, chopped
1–2 bone-in chicken thighs or drumsticks
Optional: smoked ham hock or bacon for depth
Vegetables & Roots:
2 green plantains, peeled and sliced
1 yuca (cassava), peeled and cut into chunks
1 yautía (taro root), peeled and cubed
1 medium ñame (yam), peeled and chopped
2 corn cobs, cut into 2-inch rounds
1–2 potatoes, cubed
1 small pumpkin or squash (calabaza), cubed
Flavor base:
2 tbsp sofrito (homemade or store-bought)
1 envelope sazón with achiote
1 tsp adobo seasoning
4 cloves garlic, minced
1 small onion, chopped
½ green pepper, diced
2 tbsp tomato sauce
6–8 cups chicken broth or water
Salt & pepper to taste
Fresh cilantro (for garnish)
Lime wedges (optional)
How to Make Puerto Rican Sancocho (Step-by-Step)
Sear the meats: In a large pot or caldero, brown your beef, pork, and chicken with a little oil. This builds flavor at the base.
Add sofrito & aromatics: Stir in sofrito, onion, garlic, bell pepper, tomato sauce, sazón, and adobo. Cook 2–3 minutes until fragrant.
Pour in broth: Add enough broth or water to cover the meat. Bring to a boil, then lower to a simmer. Cover and cook for 45 minutes to an hour.
Add root vegetables: Toss in yuca, yautía, plantains, corn, potato, and squash. Simmer another 40–50 minutes until everything is fork-tender.
Taste & adjust: Add salt, pepper, or more seasoning as needed. If it gets too thick, add more broth or water.
Serve hot with chopped cilantro and a squeeze of lime if desired.
What to Serve with Sancocho
White rice (a must!)
Avocado slices
Tostones (fried plantains)
Crusty bread for dipping
A cold Malta or fresh limeade
How to Store & Reheat Sancocho
Fridge: Store in airtight containers for up to 4 days.
Freezer: Freeze in batches for up to 2 months.
Reheat: Gently warm on the stove with a splash of broth or water.
Sancocho tastes even better the next day, so don’t be afraid to double the batch!
Sancocho FAQ
Can I make sancocho vegetarian?
Yes! Skip the meat and double up on root veggies. Use veggie broth and amp up the sofrito.
What’s the best meat for sancocho?
A mix is best, beef for richness, pork for depth, and chicken for tenderness.
Is sancocho spicy?
Traditionally, no. But you can add hot peppers or a dash of pique (Puerto Rican hot sauce) if you like heat.
Do I need all the root vegetables?
Nope. Use what you can find! Just aim for variety, at least 3–4 types for best texture and flavor.
Why Sancocho Is Trending in 2025
In a time where people are craving real, nourishing, and heritage-based meals, Sancocho Boricua is showing up in search trends, Pinterest pins, and TikToks.
Top search terms right now:
“Puerto Rican stew for cold weather”
“Traditional sancocho for family gatherings”
“Hearty stew with plantains and yuca”
“Comfort food from Puerto Rico”
Final Thoughts – The Soul of Puerto Rican Cooking
There’s something magical about a big pot of Sancocho Boricua bubbling away on the stove. It’s the kind of meal that brings people together, no matter where you are.
So if you’ve never made it, now’s your moment. Add it to your meal plan. Bookmark it. Share it with someone who misses home.
🧡 And when you make it, don’t forget to tag @siliquekitchen — we want to see your stew pot magic!