Sancocho Hecho a Leña

There’s nothing quite like a steaming bowl of homemade sancocho—especially when it’s simmered over real fire on the Char-Griller Charcoal Grill. This Puerto Rican stew combines beef bones, pork, and a medley of hearty root vegetables for a rustic, soul-warming dish packed with smoky depth. Made with a base of sofrito, garlic, and traditional island herbs, it’s a dish that brings family, culture, and flavor together in every bite. Cooking it outdoors over leña (wood) like our abuelos did? That’s the key to unlocking a deep, unforgettable flavor.

Instructions

1. 01

   Rinse all meats under cold water. In a large caldero or Dutch oven placed over direct heat on your Char-Griller Traditional Charcoal Grill, heat oil and brown beef bones, pork, and pig’s foot for 5–7 minutes until golden and fragrant.

2. 02

   Add sofrito, minced and smoked garlic, olives, cumin, oregano, and bay leaf. Stir for 2–3 minutes until aromatic.

3. 03

   Pour in beef broth or water. Bring to a boil, then reduce heat and simmer covered for 1–1.5 hours. Skim off any foam from the surface as it cooks.

4. 04

   While the broth simmers, peel and cut all vegetables. Keep them in a bowl of cold water until ready to use to prevent browning.

5. 05

   Add the vegetables in stages: First: taro, yam, and cassava After 10 minutes: green plantains and corn After another 10 minutes: potatoes and pumpkin (if using) Gently stir and ensure all are submerged.

6. 06

   Add salt and pepper to taste. Continue cooking uncovered for 30–45 minutes, or until all vegetables are fork-tender and the broth is slightly thickened.

7. 07

   Check that the meats are tender. Adjust seasoning with more salt, pepper, or a splash of olive oil if desired. Remove bay leaf.

8. 08

   Ladle into bowls ensuring each portion has a mix of meat and veggies. Garnish with chopped cilantro or culantro. Serve hot with white rice, fried plantains, or avocado.