The Stew That Brings Everyone to the Table

Hey babes — Happy Sunday! Confession: I don’t cook. Like, ever. But even I can handle this Puerto Rican classic. Sancocho is the kind of stew that shows up for every season, but on the island it’s a full holiday essential. Cozy, soulful, and deeply comforting.

👇 Scroll down to see how to make it. We even made a video so you can follow along without breaking a sweat.

Cheers & martinis, Frances @GalOffDuty 🍸

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My Mom’s Soncocho AKA Delectable Puertorican Stew

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 🫶🏽

Ingredients

• Chicken broth• Sofrito• Cooking ham• Protein of your choice• Yautía• Potato• Carrot• Celery• Sweet potato• Green plantain• Corn• Pumpkin (calabaza)• Onion• Garlic• Cilantro• Parsley

The 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!

Cheers & martinis, Frances @GalOffDuty

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