Spice World Inc

Sancocho with Chicken and Pork

Created in partnership with Orlando Pride, this Sancocho recipe is so tasty and comes together quick with a Spice World kick! Transport your taste buds to the heart of Latin America with this hearty and comforting sancocho, packed with tender chicken and pork.
Serves: 12


  • 1 (16 oz) package frozen yucca, quartered
  • 1 sweet onion, chopped
  • 2 carrots, chopped
  • 2 green bell peppers, divided
  • 4 Tbsp Spice World Ready-to-Use Minced Garlic
  • 2 Tbsps Spice World Easy Onion
  • 1 lb gold potatoes, quartered
  • 2 ears fresh corn, cut
  • 2 unripe green plantains, cut
  • 1 tsp kosher salt
  • 2 tsps sazón with annatto seasoning
  • 1 tsp ground cumin
  • 1 tsp dry oregano
  • 1 1/2 lb boneless country ribs
  • 1/2 lb boneless skinless chicken thighs
  • 4 limes, divided
  • 2 bunches cilantro
  • 4 green onions
  • 1 (10 oz) can diced tomatoes with green chilis
  • 1 habanero pepper, cut
  • 6 1/4 cups water, divided
  • 4 Tbsp olive oil
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 2 ripe Hass avocados, diced




  1. Thaw yucca. Coarsely chop onion, carrot, bell pepper, garlic, and Easy Onion. Quarter potatoes; remove husks and silks from corn, then cut corn of 8 kernels from cob. Peel plantain and cut into 1/2-inch slices; quarter yucca and remove fibrous center (if necessary).
  2. Combine in small bowl: salt, sazón, cumin, and oregano until blended. Coat pork and chicken with 3 tsps spice rub (wash hands).
  3. Juice 2 limes (1/4 cup). Combine in blender: cilantro, green onions, 1 chopped bell pepper, lime juice, diced tomatoes, habanero, and 1/4 cup water; blend until smooth and combined.
  4. Preheat stockpot on medium-high 2–3 minutes; add oil to pot. Place pork and chicken in pot and cook 3–4 minutes on each side until browned; remove from pot. Add onion, carrot, remaining bell pepper, garlic, and remaining 2 tsp spice rub to same pot; cook 7–9 minutes until vegetables begin to soften. Add remaining 6 cups water, bouillon, bay leaf, and one-half of blended cilantro mixture; bring to a simmer. Return chicken and pork to pot (along with any accumulated juices). Cover pot with lid and cook 30 minutes.
  5. Add potatoes, yucca, and plantains. Continue to simmer 30 additional minutes until chicken and pork are fork tender and root vegetables are cooked through. Stir in corn and remaining cilantro mixture and cook 2–3 minutes until corn is crisp tender.
  6. Dice avocados; wedge remaining 2 limes. Divide soup between serving bowls and garnish with avocado and lime wedges; serve.






Sancocho with Chicken and Pork