Caribbean Style Sancocho
Dive into the vibrant flavors of *Caribbean Style Sancocho*, a soulful, one-pot stew that celebrates the heart of Caribbean cuisine. This hearty dish combines tender bone-in beef short ribs, juicy chicken thighs, succulent pork shoulder, and smoky chorizo, simmered to perfection in a spiced broth infused with garlic, cumin, smoked paprika, and fresh herbs like cilantro and oregano. Packed with nutrient-rich vegetables like yuca, plantains, malanga, squash, and corn, this stew is a medley of textures and colors that’s as nourishing as it is delicious. Perfect for family gatherings or a comforting weeknight meal, this Sancocho is served piping hot with a squeeze of lime for a zesty finish. Bursting with bold, tropical flavors, this recipe is a true Caribbean treasure that will transport your taste buds straight to the islands!
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Recipe Information
Ingredients
- 1 lb bone-in beef short ribs
- 1 lb bone-in chicken thighs
- 1 lb boneless pork shoulder
- 2 links chorizo sausage
- 1 lb white yuca (cassava), peeled and cut into chunks
- 2 green plantain, peeled and sliced into rounds
- 1 yellow plantain, peeled and sliced into rounds
- 1 lb malanga (taro root), peeled and cubed
- 2 carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 ears corn on the cob, cut into thirds
- 2 cups pumpkin or squash, peeled and cubed
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 green bell pepper, diced
- 0.5 cup cilantro, chopped
- 1 tsp fresh oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 10 cups chicken stock
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp salt
- 1 tsp black pepper
Instructions
Season the beef short ribs, chicken thighs, and pork shoulder with 1 tsp of salt and 1 tsp of black pepper. Let sit for 15 minutes.
Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the seasoned meats for 3-4 minutes on each side until nicely browned. Remove and set aside.
In the same pot, sauté the diced onion, garlic, and green bell pepper for 5 minutes until softened and fragrant.
Deglaze the pot with 1 cup of chicken stock, scraping up any browned bits from the bottom.
Add the cooked meats back into the pot, along with the chorizo links, chopped cilantro, oregano, cumin, and smoked paprika. Stir well.
Pour in the remaining chicken stock (9 cups) and bring the pot to a boil. Lower the heat to a simmer, cover partially, and let cook for 60 minutes.
Add the yuca, green plantains, yellow plantain, malanga, carrots, potatoes, corn, and pumpkin to the pot. Stir everything together.
Cook the stew on low heat for another 60-90 minutes, stirring occasionally, until the root vegetables are tender and the broth has thickened slightly.
Adjust seasoning with additional salt and lime juice to taste.
Serve hot, garnished with extra chopped cilantro if desired, and enjoy your Caribbean-style Sancocho!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 14.2 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1843 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
