Sancocho - Meat and Vegetable Stew

Sancocho - Meat and Vegetable Stew
Sancocho - Meat and Vegetable Stew

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La Cocina Goya

A Favorite Tropical Pork Stew

Sancocho is a meat and vegetables stew enjoyed by Latinos from all nations. Caribbeans use large chunks of pork to flavor this one-pot dish. Made with thick pieces of tropical vegetables and pork stewed in harmony with Sazón GOYA® with Saffron, Sancocho is an intriguing meal that complements all sorts of regional specialties.

  • Ingredients
  • Directions


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1 lb.

boneless pork, cut in 1-inch cubes

1 lb.

pork bones with meat 

4 quarts


1 tbsp.



ears of corn cut in small pieces


green plantains, peeled, quartered, sprinkled with lemon juice

2 lbs.

yucca, peeled and cut into 1-inch cubes 

2 lbs.

 ñame, peeled and cut into 1-inch cubes


malangas, peeled and cut into 1-inch cubes 


white sweet potatoes (boniatos), peeled and cut into 1-inch cubes 


small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes 

1 jar (6 oz.)

GOYA® Sofrito


whole ripe plantains, peeled and cut into 1-inch cubes 


Kitchen View

Step 1

In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.

Step 2

Stir in corn and green plantain. Cook ½ hour.

Step 3

Stir in yucca, ñame and malanga. Cook ½ hour.

Step 4

Stir in sweet potatoes, pumpkin, Sazón and Sofrito. Put ripe plantains on top so they do not dissolve. Cook ½ hour or until all vegetables are tender.

New from Goya

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