Boricua Sancocho: Tradition and Flavor in Every Spoonful

In Puerto Rico, sancocho is more than just a dish — it’s a symbol of unity, tradition, and pure island flavor. This thick, hearty stew filled with root vegetables represents the perfect blend of cultures and the warmth of a family table.

At Picante y Sabor Food, we prepare it with love and the authentic touch of our sazón:

• A mix of meats like beef, chicken, and pork chops that add rich depth of flavor.

• Fresh root vegetables such as yuca, yautía, sweet potato, potatoes, and corn that bring body and natural sweetness.

• Grated plantain and yuca — the secret that makes it thick and creamy.

• And of course, fresh culantro and our Picante y Sabor Food Dry Sofrito, which give the stew its soul.

The result is a robust, colorful, aromatic dish, perfect for sharing with family, for celebrations, or simply on a cool day when a warm bowl of sancocho comforts body and soul.

Because in every spoonful of sancocho, there’s history, tradition, and the unmistakable Picante y Sabor Food touch.

Ingredients (6–8 servings):

• 1 lb stewing beef

• 2 pork chops (smoked or fresh, cut into pieces)

• 1 lb chicken (thighs or wings)

• 2 ears of corn, sliced into rounds

• 2 potatoes, peeled and cubed

• 2 yautías, peeled and chopped

• 1 Japanese sweet potato, cubed

• 1 yuca, cut into pieces

• ½ cup grated yuca

• 1 green plantain, sliced

• 1 grated green plantain

• ½ cup Picante y Sabor Food Dry Sofrito

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• ½ cup tomato sauce

• 1 packet sazón with achiote

• 1 tbsp dried oregano

• 1 tbsp adobo (Picante y Sabor Food Adobo)

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• 1 bay leaf

• 2–3 whole fresh culantro (recao) sprigs

• 6–8 cups chicken broth or water with bouillon

• Salt and pepper to taste

• Fresh chopped cilantro for garnish

Preparation

1. Sear the meats

• In a large pot with a bit of oil, sear the beef first, then the pork chops, and lastly the chicken until browned.

2. Add sofrito and seasoning

• Add the Picante y Sabor Food Dry Sofrito, sazón with achiote, adobo, oregano, and bay leaf. Sauté with the meats so they absorb all the flavor.

3. Tomato sauce

• Add the tomato sauce directly over the meat and cook for 2–3 minutes so it reduces its acidity and blends in.

4. Add broth

• Pour in the broth or water with bouillon, mix well, and let it simmer over medium heat until the meat is tender (30–40 minutes).

5. Add root vegetables

• Add the yuca, yautía, sweet potato, potatoes, plantain slices, and corn. Add the whole culantro sprigs. Cook for another 30 minutes.

6. Thicken the sancocho

• About 20 minutes before turning it off, add the grated yuca and grated plantain to naturally thicken the stew.

7. Finish

• Adjust salt and pepper. Serve piping hot and garnish with fresh chopped cilantro.

Picante y Sabor Food Tip: If you use smoked pork chops, your sancocho will have a delicious smoky base without needing anything extra.

Enjoy!