Recipe Index

Ingredients

• 3 pounds mixed meat (chicken, beef and ribs)
• 1/4 cup fresh sofrito
• 1/4 cup tomato sauce
• 2 teaspoons sazón (for the sofrito and tomato sauce base)
• 2 tablespoons oil
• 1 large yuca (cut into 1-inch pieces)
• 1 large green plantain (cut into 1-inch pieces)
• 1 unripe yellow plantain (cut into 1-inch pieces)
• 2 yellow potatoes (cut into 1-inch pieces)
• 2 ears corn (cut into 1-inch pieces)
• 1 large carrot (cut into 1-inch pieces)
• 1 cup calabaza (pumpkin) (cut into 1-inch pieces, or butternut squash)
• 1 malanga (peeled and cut into 1-inch pieces)
• 1 yam (ñame) (peeled and cut into 1-inch pieces)
• 2 bay leaves
• 1 packet sazón
• 1 teaspoon adobo seasoning
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon chicken bouillon
• 32 ounces chicken broth (or water plus 1/2 teaspoon chicken bouillon per cup)
• 6 to 8 cups water (added gradually as the liquid reduces)
• 1 bunch cilantro
• 1 bunch culantro
• salt or adobo (to taste)

Method

1. Season the mixed meats with the sazón, adobo, garlic powder, oregano, black pepper, onion powder and chicken bouillon, and leave them to marinate for at least 1 hour, or overnight in the refrigerator.
2. Heat the oil in a large pot of at least 6 quarts over medium heat. Stir in the sofrito, tomato sauce and the 2 teaspoons sazón for the base and cook until fragrant.
3. Add the tougher meats first, holding the chicken back, and sear on high heat for 4 to 5 minutes, then turn them.
4. Pour in the chicken broth to just cover the meat and simmer over medium-low heat for about 45 minutes, until the beef and pork are fork tender.
5. Add the yuca, corn, green and yellow plantains, malanga, yam, carrot, potatoes, bay leaves, cilantro and culantro, topping up with water so everything stays covered, and cook on low for 1 hour.
6. Stir in the calabaza and the chicken, add more water as needed, and simmer on low for another 45 minutes, until everything is tender and the calabaza has softened into the broth, colouring it golden.
7. Taste and adjust with salt or adobo, then serve the sancocho hot with white rice.

Prep: 30 min · Cook: 150 min · Total: 240 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data