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Puerto Rican Sancocho

Submitted by: | Source: family recipe

Puerto Rican Sancocho
  • Servings: 8
  • Prep Time: 1 hr 30 min.
  • Cook Time: 1 hr 30 min.
  • Total Time: 3 hrs.


2 tsp Olive Oil
5 cloves Chopped Garlic
1 cup Chopped Onions
1 cup Diced Green Peppers
½ cup Chopped Cilantro
2 cans Diced Tomatoes
1 can Tomato Sauce
2 Tbsp "goya Brand" Sofrito, tomato cooking base
2 Tbsp "goya Brand" Recaito (cilantro Cooking
2 Tbsp Spanish Green Olives
2 tsp Cumin
2 cans Chicken Broth
2 cups Water
½ cup White Cooking Wine
Salt & Pepper, to taste
The Following Veggies Are Available At
Latin Markets. Some Are Root Veggies
2 Green Sliced Plantains, slice 2" pieces
1 Large Name, cut into 2" pieces
1 Yautias, cut into 2" pieces
1 Large Yucas, cut into 2" pieces
1 Large Apios, cut into 2" pieces
2 Cubed Potatoes
3 Corn On The Cobb, cut into 2 pieces
1 pkg Chicken
1 pkg Stew Beef
1 pkg Cooking Ham
1 pkg Sausage
1 Packege of Ox Tails


In a large pot heat the olive oil, add garlic, onions, green peppers, cilantro and cook until the onions are transparent.

Add the cooking wine and stir in the tomatoes, tomato sauce, salt, pepper, cumin, Recaito, Sofrito, and spanish olives. Stir for about two to three minutes.

Add all meat except the chicken. You want to add the chicken at the end so that the chicken does not separate from the bones. Stir on high two to three minutes until the meat is sealed.

Add the chicken broth and the same amount of water. Also add the corn on the cobb. Cover and cook on medium high for about 45 minutes. Stir ocasionally checking the meat tenderness. Add the chicken and continue cooking until chicken is cooked.

Reduce the heat to low and add all vegetables. Cover and cook in low heat until vegetables are soft.

You can also serve with white rice on the side.