This sancocho recipe is a traditional Latin American stew, filled with a variety of meats, root vegetables, and savory seasonings. It’s a comforting and hearty dish that’s perfect for cold days or feeding a crowd. With tender cuts of beef, pork, or chicken and hearty vegetables like yucca and plantains, this sancocho recipe brings the rich flavors of Latin cuisine to your table.
Ingredients:
Ingredients for the sancocho recipe:
- 1 lb beef stew meat
- 1 lb pork shoulder, cut into chunks
- 2 chicken thighs, bone-in
- 1 green plantain, peeled and chopped
- 2 ears of corn, cut into thirds
- 1 large yucca (cassava), peeled and chopped
- 2 carrots, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bell pepper, chopped
- 1/2 cup cilantro, chopped
- 1 tsp cumin
- 1 tsp oregano
- 8 cups chicken or beef broth
- Salt and pepper to taste
- Lime wedges and avocado for serving
Execution
Step-by-Step Method for the sancocho recipe:
- Brown the meats: In a large pot, heat a bit of oil over medium heat. Brown the beef, pork, and chicken thighs on all sides, then remove them from the pot and set aside.
- Sauté the vegetables: In the same pot, sauté the onions, garlic, and bell pepper until softened, about 5 minutes.
- Add the broth and seasonings: Add the chicken or beef broth, cumin, oregano, salt, and pepper to the pot. Bring to a boil, then reduce the heat to a simmer.
- Add the vegetables and meats: Return the browned meats to the pot, along with the plantains, yucca, carrots, and corn. Cover and let the stew simmer for 1 1/2 to 2 hours, or until the meat is tender and the vegetables are fully cooked.
- Finish with cilantro: Stir in the chopped cilantro during the last 10 minutes of cooking for added flavor.
- Serve: Serve the sancocho hot, garnished with lime wedges and avocado slices. Enjoy with a side of white rice if desired.
Tips:
For the best sancocho recipe:
- Use a variety of meats: Sancocho is often made with multiple types of meat, including beef, pork, and chicken, for a rich and layered flavor.
- Don’t skip the plantains: Green plantains add a starchy, slightly sweet element that balances the richness of the stew.
- Cook it low and slow: Allow the stew to simmer for at least 1 1/2 hours so the meat becomes tender and the flavors meld together.
- Serve with rice: Sancocho is traditionally served with a side of white rice, which helps soak up the flavorful broth.
FAQs:
- Can I make sancocho with just one type of meat? Yes, you can use only beef, pork, or chicken if you prefer. The stew will still be flavorful with just one protein.
- Can I make sancocho in a slow cooker? Yes, brown the meats and sauté the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- What can I serve with sancocho? Sancocho is traditionally served with rice and avocado slices, but you can also serve it with crusty bread.
- How long does sancocho last? Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.
