Chef Jhonny Reyes of Seattle’s Lenox—named one of 2025’s Best New Restaurants—is sharing his signature Puerto Rican Sancocho recipe to bring authentic Afro-Caribbean heritage and comfort to home cooks this season.

A Heritage-Driven Afro-Caribbean Classic

Sancocho represents a deep culinary tradition rooted in storytelling and family history. Reyes recalls childhood memories of Sunday afternoons at his grandmother’s house, where the rich aromas of garlic and culantro filled the air while children played and family members routinely returned for second servings. The chef traces his family’s path from San Juan to New York City and ultimately to Seattle, maintaining a steadfast connection to the Afro-Caribbean and Latin American foodways passed down from his ancestors.

Building Flavor: Short Ribs and Sofrito Base

While sancocho recipes differ throughout Puerto Rico, the Dominican Republic, and the broader Caribbean, Reyes constructs his version using rich short ribs marinated in a fresh homemade sofrito base. Traditional versions frequently feature a variety of hearty root vegetables. Home cooks can utilize combinations of sweet potatoes, taro, yam, and yuca, alongside substantial additions like kabocha squash, calabaza pumpkin, or corn on the cob. The dish offers flexibility, allowing cooks to mix and match these regional staples according to preference.

Mastering the Slow Simmer and Serving

Achieving the correct texture requires patience as the stew gently bubbles on the stovetop. Because beef short ribs contain dense connective tissue, they require an extended cooking period to break down completely. To test for doneness, remove a short rib from the pot; the meat is ready when it proves fork-tender and separates easily from the bone. Serve the finished stew accompanied by white rice or garnished simply with fresh cilantro. Warm any leftovers gently over low heat on the stove.

Chef Jhonny Reyes’ Essential Searing Tip

Achieving a hard sear on the short ribs adds critical depth to the final broth. However, chef Reyes emphasizes the importance of carefully brushing off any excess sofrito marinade clinging to the beef prior to placing it in the hot pan. Skipping this crucial step causes the marinade to burn, distributing unpalatable bitter specks throughout the dish.