Traditional Sancocho Recipe: A Hearty Latin American Stew

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 pound beef for stew, cut into chunks
  • 1/2 pound pork for stew, cut into chunks
  • 2 ears corn, cut into chunks
  • 2 green plantains, peeled and cut into chunks
  • 1 ripe plantain, peeled and cut into slices
  • 1 large potato, peeled and cut into chunks
  • 1 large yucca, peeled and cut into chunks
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups water

Steps and instructions

  1. In a large pot, heat the cooking oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until they are soft and fragrant.
  3. Add the chicken, beef, and pork to the pot and cook until browned on all sides.
  4. Add the water, salt, and black pepper to the pot, then bring the mixture to a boil.
  5. Once boiling, lower the heat and let the mixture simmer for about 30 minutes.
  6. Add the corn, green plantains, ripe plantain, potato, and yucca to the pot.
  7. Continue to simmer the mixture for another 30 minutes, or until all the ingredients are cooked and the flavors are well combined.
  8. Adjust the seasonings if necessary, then stir in the chopped cilantro.
  9. Let the sancocho cook for a few more minutes, then remove it from the heat.
  10. Serve the sancocho hot, garnished with additional cilantro if desired.

Tools for making

  • Large pot - A pot large enough to hold all the ingredients and accommodate stirring.
  • Cutting board - A sturdy surface for cutting and preparing the ingredients.
  • Sharp knife - A knife for cutting the chicken, beef, pork, and vegetables.
  • Cooking spoon - A spoon for stirring and mixing the ingredients while cooking.
  • Measuring cups - Measuring cups for accurately measuring the water and cooking oil.
  • Measuring spoons - Measuring spoons for measuring the salt, black pepper, and other seasonings.
  • Heat-resistant ladle - A ladle for serving the sancocho into bowls.

Recipe variations

  • Vegetarian/Vegan Option: Omit the chicken, beef, and pork, and replace them with vegetable broth or use tofu or seitan as a protein substitute.
  • Seafood Sancocho: Add shrimp, fish, or other seafood of your choice to the recipe.
  • Spicy Sancocho: Add some chopped chili peppers or hot sauce to give the dish a spicy kick.
  • Root Vegetable Variation: Use a combination of different root vegetables such as sweet potatoes, turnips, or carrots instead of the traditional corn, plantains, potato, and yucca.
  • Herb Infusion: Experiment with adding different herbs like oregano, thyme, or bay leaves to enhance the flavor of the sancocho.
  • Coconut Milk Twist: Substitute some of the water with coconut milk to add a creamy and tropical touch to the dish.
  • Smoky Flavor: Add a few slices of smoky bacon or smoked paprika for a delicious smoky undertone.
  • Extra Vegetables: Include additional vegetables like bell peppers, tomatoes, or cabbage to make the sancocho even heartier.
  • Grains or Legumes: Incorporate cooked rice, quinoa, or beans to make the sancocho more filling and nutritious.

Recipe overview

Sancocho is a hearty and traditional soup from the Caribbean and Latin America that is perfect for a comforting family meal. This recipe includes a variety of meats - chicken, beef, and pork - and a medley of tropical root vegetables like plantains, potatoes, and yucca. It's all simmered together to create a rich and flavorful broth. The preparation is easy and straightforward, and the ingredients are flexible; you can substitute or add vegetables according to your preference. In the end, you'll have a satisfying dish that's full of unique flavors and textures. Enjoy the process of making this beloved dish and serving it to your loved ones.

Common questions

  1. Can I use boneless chicken instead of a whole chicken? Yes, you can use boneless chicken pieces if you prefer. Adjust the cooking time accordingly, as boneless chicken tends to cook faster.
  2. Can I substitute plantains with bananas? No, plantains are different from bananas and are essential to the flavor and texture of sancocho. It's best to use green plantains for the stew and a ripe plantain for added sweetness.
  3. Can I use frozen yucca instead of fresh? Yes, you can use frozen yucca if fresh yucca is not available. Just make sure to thaw it before adding it to the stew.
  4. Can I add other vegetables to the sancocho? Absolutely! Sancocho is versatile, and you can add vegetables like carrots, celery, or bell peppers according to your preference.
  5. Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version by omitting the meat and using vegetable broth instead of water. You can also add extra vegetables or substitute the meat with tofu or seitan.
  6. Can I make sancocho in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the onions and garlic in a skillet before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the ingredients are tender.

Serving dishes and utensils

  • Large pot - Used for cooking the sancocho and holding all the ingredients.
  • Cutting board - Needed for cutting and preparing the chicken, beef, pork, and vegetables.
  • Chef's knife - Essential for cutting and preparing the ingredients.
  • Wooden spoon - Used for stirring and combining the ingredients while cooking.
  • Measuring cups - Required for accurately measuring the water and cooking oil.
  • Measuring spoons - Necessary for measuring the salt, black pepper, and other seasonings.
  • Soup ladle - Useful for serving the sancocho into bowls.
  • Soup bowls - The serving vessels for the sancocho.
  • Garnish tools - Optional tools like scissors or herb strippers can be used for trimming and preparing additional cilantro for garnishing.

Origin stories

Sancocho, a hearty and delicious stew, is a staple dish that unites all regions of the Latin American and Caribbean world, although each has its unique interpretation. The origins of the Sancocho are as mixed and varied as its ingredients. It is believed that the recipe was brought to the New World by Spanish colonizers and was adapted by indigenous peoples using local ingredients. The name "Sancocho" translates to "stew" in English, and it is best enjoyed as a shared meal, meant to bring families and friends together. This stew is so intrinsic to the Latin American culinary identity that in some countries like Colombia, there is a National Sancocho Day, celebrated annually on June 1st.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.