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Sancocho

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!
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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!