My Mom’s Soncocho AKA Delectable Puertorican Stew

The Sonocho Ingredient Spread

I don’t cook.

Like… at all 😅

But since we’re in the Christmas season, I wanted to share something that’s very us, very home, and very Puerto Rico — my mom’s sancocho.

This is her recipe. The kind that doesn’t live in a cookbook, but in family kitchens, Sunday mornings, and holidays that smell like caldo and cilantro.

It’s easy, comforting, and perfect for these cooler December days (yes, even in PR 🤍).

Here’s the video of her making the sancocho — because watching her cook is part of the recipe too 🫶🏽

My mom’s sancocho recipe:
• Chicken broth
• Sofrito
• Cooking ham
• Protein of your choice
• Yautía
• Potato
• Carrot
• Celery
• Sweet potato
• Green plantain
• Corn
• Pumpkin (calabaza)
• Onion
• Garlic
• Cilantro
• Parsley

Steps (the way mamá does it):

Add all ingredients to the chicken broth and let everything cook together.

Leave the pumpkin (calabaza), green plantain, recao, and cilantro for the end so they don’t get overcooked or fall apart.

Let it simmer slowly, taste as you go, and adjust with love 🤍

If you don’t eat meat, you can easily make this vegetarian by using vegetable broth instead — just as comforting.

We even made a VIDEO to make easier for everyone!