Sancocho is a traditional Latin American stew, beloved for its rich flavors and hearty ingredients. This dish brings together a medley of meats and vegetables, simmered to perfection, making it a wonderful choice for gatherings or cozy family dinners. The beauty of Sancocho lies in its adaptability, inviting various ingredients while always delivering a comforting, satisfying meal. Whether enjoyed on a chilly evening or as a centerpiece for a celebration, Sancocho will warm your heart and fill your belly.

Why This Recipe Is Reliable

This Sancocho recipe is a tried-and-true favorite, combining beef, chicken, and pork for a depth of flavor that will impress even the most discerning palates. The balance of spices with fresh vegetables creates an authentic taste that transports you to the Caribbean with each spoonful. Not only is it simple to prepare, but it’s also a wonderful dish to make in large batches, allowing for leftovers or shared meals with friends and family.

Shopping List

1 pound beef stew meat, cut into chunks
1 pound chicken thighs, skinless and boneless, cut into chunks
1 pound pork shoulder, cut into chunks
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 green plantains, peeled and cut into chunks
1 large yucca (cassava), peeled and cut into chunks
1 cup calabaza (Caribbean pumpkin), peeled and cut into chunks
2 ears of corn, husked and cut into rounds
1/2 cup chopped cilantro
8 cups water or chicken broth

Equipment & Tools

Large pot or Dutch oven – essential for simmering the Sancocho.
Cutting board – for preparing your ingredients.
Sharp knife – for chopping vegetables and meat.
Measuring spoons and cups – to ensure accurate ingredient amounts.
Wooden spoon – perfect for stirring the stew as it cooks.

Sancocho in Steps

Step 1: Prepare Your Ingredients

Begin by chopping all your vegetables and meat. Make sure the beef, chicken, and pork are cut into similar-sized chunks to ensure even cooking. Peel and cut the green plantains, yucca, and calabaza into bite-sized pieces, and husk the corn before cutting it into rounds.

Step 2: Season the Meats

In a large bowl, combine the beef, chicken, and pork with salt, black pepper, oregano, and cumin. Toss well to coat the meats with the spices evenly.

Step 3: Sear the Meats

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned meats in batches, searing them until browned on all sides. This step is crucial for developing deep flavors.

Step 4: Sauté Aromatics

Once the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant, stirring frequently to avoid burning.

Step 5: Combine Ingredients

Return the browned meats to the pot, along with the water or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6: Add Vegetables

Once the stew is simmering, add the green plantains, yucca, calabaza, and corn. Stir well to combine all the ingredients, ensuring the vegetables are submerged in the liquid.

Step 7: Simmer to Perfection

Cover the pot and let the Sancocho simmer for about 1.5 to 2 hours, or until the meats are tender and the vegetables are cooked through. Stir occasionally, and add more water or broth if needed to maintain the desired consistency.

Step 8: Finish with Cilantro

Once the Sancocho is ready, stir in the chopped cilantro for a fresh burst of flavor. Taste and adjust the seasoning if necessary.

Step 9: Serve and Enjoy

Ladle the Sancocho into bowls and serve hot. It pairs beautifully with a side of white rice or avocado slices. Enjoy this hearty stew with family and friends, and relish in the warmth and comfort it brings!

Seasonal Adaptations

In the fall, you can add more root vegetables like carrots or parsnips for added sweetness.
In the summer, consider using fresh corn on the cob for a sweeter, fresher flavor.
During winter, add more hearty greens such as kale or collard greens for extra nutrition.
For a lighter version in spring, substitute chicken for turkey or use only one type of meat.

Mistakes That Ruin Sancocho

Using water instead of broth can lead to bland flavors. Always use chicken broth or homemade stock for richer taste.
Not adequately seasoning the meats before browning can result in a lack of depth in flavor.
Overcooking the vegetables can make them mushy; add them at the right time to maintain texture.
Skipping the browning step for the meats can prevent the stew from developing that essential flavor base.

Shelf Life & Storage

Sancocho can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When reheating, add a bit of water or broth to loosen the stew, as it may thicken when stored. Always ensure to heat to a safe temperature before serving.

Helpful Q&A

Can I make Sancocho ahead of time?

Absolutely! Sancocho often tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.

What can I serve with Sancocho?

Sancocho is delicious on its own, but it pairs wonderfully with white rice, avocado slices, or a simple green salad to balance the richness of the stew.

Can I use different meats in Sancocho?

Yes! While this recipe calls for beef, chicken, and pork, you can experiment with other meats such as lamb or even seafood. Just adjust cooking times based on the type of meat you choose.

Is Sancocho spicy?

This Sancocho recipe is mild in flavor. If you prefer a spicy kick, feel free to add chopped jalapeños or a dash of hot sauce when serving.

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The Last Word

Sancocho is more than just a dish; it’s a celebration of flavors and cultures. Each bowl tells a story of warmth, community, and tradition. As you prepare this delightful stew, allow the aromas to fill your kitchen, inviting family and friends to gather around the table. With every spoonful, enjoy not just the meal but the memories created along the way. Embrace the comfort of Sancocho, and make it a staple in your culinary repertoire. Happy cooking!

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Sancocho

This Sancocho is a hearty and flavorful Latin American stew, perfect for gatherings or cozy family dinners!

Prep Time30

Cook Time2

Total Time2 30

Servings: 6 servings

Ingredients

Meats

1 pound beef stew meat cut into chunks
1 pound chicken thighs skinless and boneless, cut into chunks
1 pound pork shoulder cut into chunks

Spices

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin

Vegetables

2 tablespoons olive oil
1 large onion chopped
4 cloves garlic minced
2 large green plantains peeled and cut into chunks
1 large yucca (cassava) peeled and cut into chunks
1 cup calabaza (Caribbean pumpkin) peeled and cut into chunks
2 ears corn husked and cut into rounds
1/2 cup chopped cilantro
8 cups water or chicken broth

Instructions

Preparation Steps

Begin by chopping all your vegetables and meat. Make sure the beef, chicken, and pork are cut into similar-sized chunks to ensure even cooking. Peel and cut the green plantains, yucca, and calabaza into bite-sized pieces, and husk the corn before cutting it into rounds.
In a large bowl, combine the beef, chicken, and pork with salt, black pepper, oregano, and cumin. Toss well to coat the meats with the spices evenly.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned meats in batches, searing them until browned on all sides. This step is crucial for developing deep flavors.
Once the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant, stirring frequently to avoid burning.
Return the browned meats to the pot, along with the water or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Once the stew is simmering, add the green plantains, yucca, calabaza, and corn. Stir well to combine all the ingredients, ensuring the vegetables are submerged in the liquid.
Cover the pot and let the Sancocho simmer for about 1.5 to 2 hours, or until the meats are tender and the vegetables are cooked through. Stir occasionally, and add more water or broth if needed to maintain the desired consistency.
Once the Sancocho is ready, stir in the chopped cilantro for a fresh burst of flavor. Taste and adjust the seasoning if necessary.
Ladle the Sancocho into bowls and serve hot. It pairs beautifully with a side of white rice or avocado slices. Enjoy this hearty stew with family and friends, and relish in the warmth and comfort it brings!