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
