International Recipes and Cooking Around the World


Sancocho Recipe (Latin root vegetable stew)

(Latin root vegetable stew)

Average: 4.4 (23 votes)

Sancocho is a nourishing stew popular throughout the Latin World, especially in the Caribbean and northern South America. It originated in Spain's Canary Islands where is is a simple and spicy fish and potato stew. Most New World versions contain a variety of root vegetables, meats and chicken.

Sancocho is special occasion food, and families usually make large batches. Simmered slowly, the vegetables breakdown somewhat to thicken the stew.

6 to 8 servings


  • Oil -- 3 tablespoons
  • Onion, chopped -- 1
  • Garlic, minced -- 3 to 4 cloves
  • Tomatoes, chopped -- 2 cups
  • Stock or water -- 2 quarts
  • Meat, cubed (see variations below) -- 1 1/2 to 2 pounds
  • Root vegetables, peeled and cubed (see variations) -- 2 pounds
  • Pumpkin (calabaza), peeled and cubed -- 1/2 pound
  • Green plantain, peeled and cubed -- 1
  • Corn kernels -- 1 cup
  • Oregano -- 2 teaspoons
  • Salt and pepper -- to taste
  • Cilantro, chopped -- 1 bunch


  1. Heat the oil in a large pot or Dutch oven over medium flame. Add the onion and garlic and sauté until the onions are translucent, 4 to 5 minutes.
  2. Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat.
  3. Add stock or water and root vegetables and meat and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  4. Add the root vegetables and simmer for another 30 minutes. Add more stock or water if necessary.
  5. Finally add the pumpkin, plantain, corn, oregano, salt and pepper and simmer for another 30 to 45 minutes, or until the meat is tender and the vegetables have begun to break down a bit.
  6. Adjust seasoning to taste and stir in the cilantro. Serve hot with rice.


  • Meats: sancocho is best made with a variety of meats. Try different cuts and types of beef, pork, pork ribs, pork sausages, ham, goat and chicken. Marinate the meat first in sour orange juice (naranja agria) or a mix of orange and lime juices if you like. The meats can also be browned in the hot oil first before you sauté the onion and garlic.
  • Root Vegetables: use a variety. Potatoes, yuca (cassava), yautía (malanga), sweet potatoes, ñame (true yam).
  • Sancocho de Siete Carnes (Dominican Republic): a classic Dominican version for truly special occasions. Use seven types of meat, which represent the seven Canary Islands where the stew originated.
  • Sancocho de Gallina: use chicken only.
  • Use sofrito in place of the chopped onion and garlic.
  • Sauté some minced habanero peppers with the onions and garlic to add a bit of spice.
  • Substitute butternut or other firm winter squashes for calabaza.
  • Use corn cobs cut into small pieces instead of corn kernels.


im sorry but i was looking for the real sancocho like grandma used to make witch includes pork feet (patitas) could not find it anywhere, can anyone find it please!!!!

I don't see why you can't add pork feet to this recipe. It sounds just like th e sancocho i remember. The note say you can add any meat you want.

You can make it with any meat you like. My grandma used to make it with oxtail (rabito). It is sooo good I just made a bunch this weekend cause I've been feeling sick lately. First you should boil the meat, pigs feet or rabito takes a long time to soften so probably use a pressure cooker for the meat 1st to soften a little before adding the other goodies. Then you can add any of your favorites. I love platanos which take long to soften also, as well as yuca & malanga. Calabaza and green bananas (don't take too long to cook so I add these 30 mins before it's done). Some people like to add corn on the cob cut into smaller kids love it!! I would always use sofrito and plenty of fresh cilantro, adobo, sazon, garlic, salsa, etc...

tripe can be added too Filipino style

I added Lamb necks, small pieces of boneless chicken thighs and served it with white rice. My 14yr old son was licking his fingers "Mami this hit the spot like you don't know." It makes plenty for next day lunch. Tastes even better the next day.


You are probably looking for mondongo, that is made with pig feet. Sancocho is made with the roots and you can use pansita for the meat, which is even better.


Would it be possible to get the nutrional facts on the recipes posted. I am on a diet that requires to log all the food eaten and the nutrional facts for everything I eat.

Thank you

If you are on a strict diet you might not want to get too attached to Spanish food. I don't think there is a word for diet in Spanish lol just kidding. is a great site for nutritional information. It also logs all of your food and does the nutritional value for everything. It has an extensive list of food from many cultures as well as an equally extensive list of restaurant and fast food. You simply click what you ate and how much and it tallys it for you. This is certainly a fiber rich food as well as protein and as with anything good in moderation.

If you are in a Diet, I am assuming you are exercising. This food is really good, High in Carbs for energy, antioxidant and protein. I workout and this is the food I eat after a good workout… you can also eat it 2 to 3 hours before a workout… this way you have enough energy for your workout… and you need energy to workout… I was 195lbs and in 6 to 8 month I lost about 55lbs… now I weight 145lbs… and I still eat these foods… I just eat in portions and make sure that with every meal you eat more vegetables… this will help you with fiber…. So don't putout from eating the food you like.. just eat them in portions… your body still needs these foods… Do not deprive your body from Carb, or calories… For example; if you like to eat pizza… then have a slice or two in the weekend with a cup of mix vegetables… But also drink water before your meals, this will help you get full farter with less fat foods… Remember you need fat to burn fat… Just don't over due the bad fat. So eat SANCOCHO!!!!

Yautia is taro root not Malanga. Malanga is another type of root vegetable. You can find it in the Nigerian market.

"Malanga is a brown, hairy tuber in the Arum family which is cultivated in many tropical regions around the world. It is closely related to taro, although the two plants are found in different genera. Like taro, malanga is usually ground into a paste which can be used to make a rich, starchy flour which can be used in an assortment of foods. People with food allergies sometimes find that malanga is a great hypoallergenic flour alternative, because the particles of starch are very small, reducing the risk of an allergic reaction."

I think it's important to make the distinction that usually (not always as it can also be used to talk about regular chicken) in Latin America when people talk about "Gallina" they are referring to the meat of a hen (confusing, right?). Hen tends to be much leaner and tougher than regular chicken and has a flavor some would consider a bit gamey. It is a completely different type of meat to cook. I often see the mistake made online.

my husband is Puerto Rican, and older now, and very,very fussy. We have been married many years. I am going to TRY to make this. Please pray for me!