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!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In the same pot, sauté the diced onion, garlic, and green bell pepper for 5 minutes until softened and fragrant.

Step 4

Deglaze the pot with 1 cup of chicken stock, scraping up any browned bits from the bottom.

Step 5

Add the cooked meats back into the pot, along with the chorizo links, chopped cilantro, oregano, cumin, and smoked paprika. Stir well.

Step 6

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.

Step 7

Add the yuca, green plantains, yellow plantain, malanga, carrots, potatoes, corn, and pumpkin to the pot. Stir everything together.

Step 8

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.

Step 9

Adjust seasoning with additional salt and lime juice to taste.

Step 10

Serve hot, garnished with extra chopped cilantro if desired, and enjoy your Caribbean-style Sancocho!

Nutrition Facts

Serving size	(8449.5g)

Amount per serving	% Daily Value*
Calories	7839.6

Total Fat 367.1g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1356.0mg	0%
Sodium 8342.5mg	0%
Total Carbohydrate 733.2g	0%
Dietary Fiber 79.2g	0%
Total Sugars 133.7g
Protein 440.4g	0%

Vitamin D 0IU	0%
Calcium 910.8mg	0%
Iron 57.3mg	0%
Potassium 15394.0mg	0%

*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.

Source of Calories

Fat: 41.3%

Protein: 22.0%

Carbs: 36.7%