Sancocho: Traditional Latin American Meat and Vegetable Stew Recipe
Introduction
Sancocho is a hearty, traditional stew packed with a variety of root vegetables, tender meats, and rich flavors. Perfect for a comforting meal, it brings together vibrant ingredients that warm the soul and satisfy the appetite.
Ingredients
- 1 medium yuca
- 1 medium white yautia (taro root)
- 1 green plantain
- 1 yellow sweet plantain
- 10 ounces calabaza (pumpkin) or kabocha squash
- 1 to 2 fresh ears sweet corn
- 1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
- 1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
- 1 1/2 tablespoons kosher salt (such as Diamond Crystal), plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, plus more as needed
- 1/2 cup sofrito
- 10 cups pork or beef stock
- 3 dried bay leaves
- 1 cup thinly sliced Spanish chorizo
- Fresh bread or white rice, for serving
Instructions
- Step 1: Peel and cut the yuca, yautia, green plantain, and yellow plantain into 1-inch pieces. Scrape out the seeds from the calabaza, then chop it (with skin on) into 1-inch pieces. Place each vegetable in a separate bowl, covering with water to prevent browning while you prepare the rest.
- Step 2: Husk the corn and slice it into 2-inch-thick segments. Set aside.
- Step 3: Season the pork or beef and chicken pieces with 1/2 tablespoon kosher salt and 1/4 teaspoon black pepper.
- Step 4: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the pork on all sides for about 5 minutes, then transfer it to a clean large bowl using a slotted spoon. Brown the chicken in the same pot for another 5 minutes, adding more oil if needed, then transfer it to the bowl with the pork.
- Step 5: Reduce heat to medium and add the sofrito to the pot, scraping up any browned bits from the bottom. Cook for 5 to 7 minutes until the liquid evaporates and the mixture darkens in color.
- Step 6: Return the pork, chicken, and any juices to the pot. Add the stock, bay leaves, and the remaining 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Step 7: Add the vegetables in order of firmness, cooking each for 5 minutes before adding the next: start with yuca, then yautia, green plantain, yellow plantain, calabaza, and lastly the corn. The yuca should cook for a total of 30 minutes, and corn only 5 minutes.
- Step 8: Stir in the chorizo and cook for an additional 10 to 15 minutes over medium-low heat until the meat and vegetables are tender and break easily with a fork. The stew will be thick and rich, with some vegetables breaking down to form a porridge-like consistency, which is desirable.
- Step 9: Adjust salt to taste. Serve the sancocho hot with fresh bread or white rice on the side.
Tips & Variations
- For added depth, you can substitute chicken thighs with bone-in pieces for more flavor. Just adjust cooking time accordingly.
- If you prefer a thinner broth, add a little more stock or water while cooking.
- Sofrito can be bought pre-made or prepared fresh for a more vibrant taste.
- Experiment with different root vegetables if some are unavailable, but keep the order of cooking based on firmness.
Storage
Store leftover sancocho in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stove over low heat, adding a splash of stock or water if the stew has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use only one type of meat in this stew?
Yes, you can use either pork, beef, or chicken alone if you prefer. Combining meats adds complexity, but a single protein also works well.
Is sancocho gluten-free?
Traditional sancocho is naturally gluten-free as it relies on fresh vegetables, meats, and stock. Just ensure your stock and sofrito do not contain gluten additives.
Print
Sancocho: Traditional Latin American Meat and Vegetable Stew Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
Sancocho is a traditional Latin American hearty soup packed with a variety of starchy root vegetables, plantains, and meats like pork, beef, and chicken, all simmered together in a flavorful broth with sofrito and spices. This comforting stew features layers of tender meats and vegetables in a rich, thick consistency, often enjoyed with fresh bread or white rice on the side.
Ingredients
Scale
Vegetables
- 1 medium yuca, peeled and cut into 1-inch pieces
- 1 medium white yautia (taro root), peeled and cut into 1-inch pieces
- 1 green plantain, peeled and cut into 1-inch pieces
- 1 yellow sweet plantain, peeled and cut into 1-inch pieces
- 10 ounces calabaza (pumpkin) or kabocha squash, chopped with skin on into 1-inch pieces
- 1 to 2 fresh ears sweet corn, husked and sliced into 2-inch segments
Meats
- 1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
- 1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
- 1 cup thinly sliced Spanish chorizo
Seasonings and Liquids
- 1 1/2 tablespoons kosher salt (such as Diamond Crystal), divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, plus more as needed
- 1/2 cup sofrito
- 10 cups pork or beef stock
- 3 dried bay leaves
Serving
- Fresh bread or white rice, for serving
Instructions
- Prepare the vegetables: Peel and cut yuca, yautia, green plantain, and yellow plantain into 1-inch pieces. Scrape out the seeds from the calabaza and chop it with the skin on into 1-inch pieces. Place each vegetable in separate bowls and cover with water to prevent discoloration while prepping other ingredients.
- Prep the corn: Husk the ears of sweet corn and slice them into 2-inch thick segments. Set aside for later.
- Season the meats: Sprinkle pork or beef stew meat and boneless chicken thighs with 1/2 tablespoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly.
- Brown the meats: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the pork (or beef) and brown all sides for about 5 minutes. Remove with slotted spoon and set aside in a clean bowl. Add chicken to the same pot, brown both sides for 5 minutes, adding oil if needed. Transfer to the bowl with the pork.
- Cook the sofrito: Reduce heat to medium and add the sofrito to the pot. Scrape the browned bits from the pot bottom and stir into sofrito. Cook for 5 to 7 minutes until liquid evaporates and mixture darkens in color.
- Add meats and stock: Return browned pork, chicken, and their juices back to the pot. Pour in 10 cups pork or beef stock and add 3 dried bay leaves along with the remaining 1 tablespoon salt. Bring mixture to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Add vegetables in order: To avoid overcooking softer vegetables, add each vegetable one at a time by firmness, cooking each for 5 minutes before adding the next. Start with yuca (total 30 minutes cooking), then yautia, green plantain, yellow plantain, calabaza, and finally corn (only 5 minutes).
- Incorporate chorizo and finish cooking: Stir in thinly sliced Spanish chorizo and cook for another 10 to 15 minutes over medium-low heat until all meats and vegetables are tender and easily break with a fork. The stew will thicken with some vegetable breakdown, creating a porridge-like consistency which is ideal.
- Adjust seasoning and serve: Taste and adjust salt as needed. Serve the sancocho hot accompanied by fresh bread or white rice for a fulfilling meal.
Notes
- Chopping and soaking vegetables in water prevents browning and maintains their vibrant colors during prep.
- Browning the meats before simmering builds deeper flavor in the stew.
- Add vegetables according to firmness to ensure even cooking without mushiness.
- The stew’s thick, porridge-like texture with some vegetables falling apart is traditional and desirable.
- Serving with fresh bread or rice helps balance the richness and makes it more filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American
Keywords: Sancocho, Latin American stew, hearty soup, pork stew, chicken stew, root vegetables soup, traditional sancocho
