Cuisines : Sancocho- stew popular in Latin America - How to prepare

 



Sancocho

Introduction

Sancocho is a hearty, slow-cooked stew popular across Latin America, especially in the Dominican Republic, Colombia, Puerto Rico, Panama, and Venezuela. While each country has its own variation, the essence remains the same: a rich broth filled with root vegetables, plantains, spices, and one or more types of meat. Traditionally served during family gatherings, festivals, and weekends, Sancocho is known for its deep, comforting flavour and nourishing quality.

Ingredients Needed

(This is a general version inspired by Caribbean & Latin American styles)

Proteins (choose one or combine)

  • Chicken (bone-in pieces)
  • Beef (stew cuts, ribs)
  • Pork (shoulder or rib cuts)
  • Optional: smoked meats or sausages

Vegetables & Roots

  • 1–2 green plantains
  • 1–2 ears of corn (cut into chunks)
  • 2–3 potatoes
  • 1–2 carrots
  • 1 yuca (cassava), peeled and chopped
  • 1 yautía or malanga (optional)
  • 1 sweet potato (optional)

Herbs & Seasoning

  • 1 large onion, chopped
  • 3–4 garlic cloves, crushed
  • 1 bell pepper, chopped
  • Fresh cilantro or culantro
  • Spring onions (optional)
  • 1–2 bay leaves
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon oregano
  • 1–2 cubes of chicken or beef bouillon (optional)
  • Lime or lemon for finishing

Liquids

  • Water or broth (enough to cover the ingredients)

How to Prepare Sancocho

1. Season and Prepare the Meat

  • Clean and wash the meat (if following Caribbean tradition, rinse with lime and water).
  • Season with salt, pepper, oregano, garlic, and a bit of chopped cilantro.
  • Let it rest for 15–30 minutes if possible.

2. Sear the Meat (Optional but recommended)

  • Heat a large pot with a little oil.
  • Brown the meat pieces for deeper flavour.
  • Add onion, garlic, and bell pepper; sauté until fragrant.

3. Add Water and Start the Broth

  • Pour enough water or broth to cover the meat completely.
  • Add bay leaves and bouillon (optional).
  • Bring to a boil, then lower to a simmer.
  • Cook until the meat begins to soften (30–60 minutes depending on the type).

4. Add Root Vegetables

  • Add cassava, potatoes, plantains, carrots, and any other roots.
  • Let the stew simmer until all vegetables begin to soften.

5. Add Corn & Final Seasoning

  • Add the corn pieces and adjust salt, pepper, or herbs as needed.
  • Continue simmering until everything is tender and the broth becomes thick and flavourful.

6. Finish with Fresh Herbs & Citrus

  • Add chopped cilantro or culantro just before removing from the heat.
  • Squeeze a little lime or lemon juice for brightness.

Serving

Serve hot in deep bowls.
Traditionally enjoyed with:

  • White rice
  • Avocado slices
  • Aji or hot sauce
  • Fresh lime



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