Sancocho

When I think of comfort food, Sancocho immediately comes to mind. Growing up, my family would gather around the table on chilly winter evenings, the aroma of this hearty stew wafting through the house. It’s not just a meal; it’s a celebration of flavors and traditions that warms the soul. Every spoonful of Sancocho tells a story, with tender chunks of meat and vibrant vegetables coming together in a symphony of taste. Whether it’s a fancy dinner gathering or a simple family meal, this dish always finds its way to the center of the table, inviting everyone to partake in its deliciousness. I remember my grandmother’s secret to the perfect Sancocho was in the patience and love she poured into the pot, allowing the ingredients to meld beautifully. How I wish I could share a bowl with her today!

The beauty of Sancocho lies in its versatility. You can find variations of this dish across different cultures, each adding their unique twist. The base ingredients—like beef, chicken, and a wholesome mix of vegetables—create a base that is both rich and satisfying. I love how you can adjust the spices to complement personal tastes, making it a perfect dish for gatherings where everyone can enjoy. The cozy, warming nature of Sancocho makes it a staple during winter, but it’s genuinely delightful at any time of the year.

Ingredients to Make Sancocho

Every ingredient in Sancocho plays a crucial role in creating a mouth-watering experience. The balance of rich meats, hearty vegetables, and spices come together to form a dish that is not only satisfying but also nourishing. Each component adds depth and character, making it a beloved staple.

• 1 pound beef stew meat cut into chunks
• 1 pound chicken thighs, skinless, 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

Sancocho Instructions

Making Sancocho is an adventure in the kitchen! Each step brings you closer to that comforting bowl of stew. Let’s dive into the process together and savor every moment.

1. Start by heating olive oil in a large pot over medium heat. Once hot, add the beef stew meat and chicken thighs. Sear them until they are browned on all sides, which usually takes about 5 to 7 minutes. This step adds a wonderful depth of flavor to the dish.
2. Next, add the pork shoulder chunks to the pot. Continue to cook for another 5 minutes, stirring occasionally to prevent sticking. The meat should be beautifully caramelized, releasing a savory aroma that will fill your kitchen.
3. Now, sprinkle in the salt, black pepper, oregano, and cumin. Stir well to coat the meat evenly with the spices. This is where the magic begins, as the spices will infuse their flavors into the meat.
4. Once the spices are mixed in, add the chopped onion and minced garlic. Cook for another 3 to 4 minutes until the onions become translucent and fragrant. You’ll be amazed at how good this smells already!
5. Next, it’s time to introduce the hearty vegetables. Add the green plantains, yucca, and calabaza to the pot. Stir to combine everything, allowing the vegetables to soak up the delicious flavors.
6. Pour in the water or chicken broth, bringing the mixture to a gentle boil. This will help to blend all the flavors together and create a rich broth. Once boiling, reduce the heat to low and let it simmer.
7. Simmer the stew for about 45 minutes to 1 hour, or until the meats are tender and the vegetables are cooked through. Stir occasionally, and enjoy the delightful aromas wafting through your home.
8. When the meats are tender, add the corn rounds and chopped cilantro. Let them cook for another 10 to 15 minutes. The corn will add a lovely sweetness to the stew, balancing the savory notes.
9. Finally, taste the broth and adjust the seasoning if necessary. You may want to add more salt or pepper based on your preference. Ready to serve?
10. Serve the Sancocho hot, garnished with extra cilantro if desired. I like to serve it with fresh bread or rice on the side to soak up all that incredible broth. Enjoy!

Tips and Variations

Making Sancocho is a process of love and experimentation. Here are some tips to elevate your dish even further.

• Storage: Leftover Sancocho can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Freezing: This dish freezes well! Make a big batch and store portions in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating.
• Pairing: Serve your Sancocho with a side of avocado slices or a fresh salad for a complete meal.
• Flavor Boost: Consider adding a splash of lime juice before serving for a refreshing zing that brightens up the dish.
• Vegetarian Option: To make a vegetarian version, skip the meats and use vegetable broth as a base. Add extra vegetables for heartiness.
• Spice Levels: If you enjoy heat, feel free to add some diced jalapeños or hot sauce to the pot for an added kick!

Best Served With

When it comes to enjoying Sancocho, there are plenty of ways to enhance the experience.

• Fresh Bread: A crusty loaf of bread is perfect for soaking up the savory broth. It adds a delightful crunch to each bite.
• White Rice: Serve with fluffy white rice to make the meal even more filling and satisfyingly hearty.
• Avocado Slices: Creamy avocado offers a wonderful contrast to the savory flavors of the stew. Add slices on top or on the side.
• Salad Greens: A fresh salad with greens, tomatoes, and a tangy vinaigrette can balance out the richness of the stew.
• Festive Gatherings: This dish is perfect for family gatherings or special occasions, bringing everyone together around the table to share in its comfort.
• Warmth for Winter: Make Sancocho during winter months when its warmth and heartiness are particularly comforting. It’s a dish you’ll want to have close by during chilly nights!

FAQ

Conclusion

In summary, Sancocho is more than just a dish; it’s a celebration of flavors, culture, and family traditions. This hearty stew brings warmth and comfort, making it a perfect choice for any gathering or cozy night in. I encourage you to give this recipe a try; it will surely become a cherished favorite in your home, just like it has in mine. Enjoy every delicious bite!

Sancocho

The ultimate comfort food, Sancocho is a hearty stew that brings together tender meats and vibrant vegetables in a rich broth. Perfect for chilly winter evenings or family gatherings, this easy weeknight dinner is sure to impress. Make it tonight for a cozy, satisfying meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Latin American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound beef stew meat
• 1 pound chicken thighs
• 1 pound pork shoulder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 large onion
• 4 cloves garlic
• 2 green plantains green plantains
• 1 large yucca
• 1 cup calabaza
• 2 ears corn
• 1/2 cup cilantro
• 8 cups water or chicken broth

Equipment

• Chef's Knife
• Peeler

Method

 

1. 1. Start by heating olive oil in a large pot over medium heat. Once hot, add the beef stew meat and chicken thighs. Sear them until they are browned on all sides, which usually takes about 5 to 7 minutes. This step adds a wonderful depth of flavor to the dish.

Notes

• Storage: Leftover Sancocho can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Freezing: This dish freezes well! Make a big batch and store portions in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating.
• Pairing: Serve your Sancocho with a side of avocado slices or a fresh salad for a complete meal.
• Flavor Boost: Consider adding a splash of lime juice before serving for a refreshing zing that brightens up the dish.
• Vegetarian Option: To make a vegetarian version, skip the meats and use vegetable broth as a base. Add extra vegetables for heartiness.
• Spice Levels: If you enjoy heat, feel free to add some diced jalapeños or hot sauce to the pot for an added kick!

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.