El Sancocho – Meat & Vegetable Stew | GOYA® Caribbean Soup Recipe

Seasons & Occasions

Sancocho - Meat and Vegetable Stew

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.

Serves 8 to 10
Origin: Dominican Republic, Puerto Rico, Cuba and Colombia

Serves 8-10

Prep time: 25 min.

Total time: 2 hrs., 55 min.


1 lb. boneless pork, cut in 1-inch cubes

1 lb. pork bones with meat

4 quarts water

1 tbsp. salt

3 ears of corn cut in small pieces

2 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

2 malangas, peeled and cut into 1-inch cubes

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

1/2 small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes

1 packet GOYA® Sazón con Azafrán

1 jar (6 oz.)GOYA® Sofrito

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


1. In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.
2. Stir in corn and green plantain. Cook 1/2 hour.
3. Stir in yucca, ñame and malanga. Cook 1/2 hour.
4. Stir in sweet potatoes, pumpkin, Sazón and Sofrito. Put ripe plantains on top so they do not dissolve. Cook 1/2 hour or until all vegetables are tender.

Watching Your Sodium Intake?

Low Sodium Black Beans

Try this great recipe with Goya’s reduced sodium products.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.