📝 About This Recipe
Sancocho is more than just a stew; it is a soulful, celebratory masterpiece that defines the culinary spirit of Latin America and the Caribbean. This thick, hearty 'street-style' soup is a rustic symphony of root vegetables, sweet corn, and tender meats simmered in a vibrant broth of cilantro and garlic. Perfect for feeding a crowd, it’s a comforting hug in a bowl that captures the essence of community and tradition.
🥗 Ingredients
The Meat Base
- 1.5 pounds Beef chuck roast (cut into 1-inch cubes)
- 1 pound Chicken thighs (bone-in, skin removed, cut into pieces)
- 1 pound Pork ribs (cut into individual ribs)
The Aromatics (Sofrito)
- 1 large Yellow onion (finely diced)
- 6 pieces Garlic cloves (minced)
- 1 medium Bell pepper (green or red, diced)
- 1/2 cup Cilantro (freshly chopped)
- 4 leaves Culinatro (Recao) (finely chopped (substitute with extra cilantro if unavailable))
The Root Vegetables (Víveres)
- 1 pound Yuca (Cassava) (peeled and cut into 1.5-inch chunks)
- 2 pieces Plantain (green, peeled and sliced into rounds)
- 1/2 pound Butternut Squash or Auyama (peeled and cubed)
- 2 ears Corn on the cob (cut into 3-inch rounds)
- 2 medium Potatoes (peeled and cubed)
The Broth and Seasoning
- 10 cups Beef or Chicken stock (low sodium)
- 1 teaspoon Dried Oregano (Dominican oregano is preferred)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Vegetable oil
- to taste Salt and Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed pot or caldero, heat the vegetable oil over medium-high heat.
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2
Season the beef, chicken, and pork with salt, pepper, and a pinch of oregano. Brown the meat in batches until a deep golden crust forms, then remove and set aside.
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3
In the same pot, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until the onions are translucent and fragrant, scraping up the browned bits from the bottom.
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4
Return the browned beef and pork to the pot (keep the chicken aside for now as it cooks faster).
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5
Pour in the stock and bring to a rolling boil. Reduce heat to low, cover, and simmer for 40 minutes to allow the meats to tenderize.
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6
Add the green plantains and corn rounds to the pot. These take longer to soften and help thicken the broth.
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7
After 10 minutes, add the yuca, potatoes, and the reserved chicken pieces.
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8
Stir in the squash (auyama). This will eventually break down slightly, giving the sancocho its signature golden color and thick consistency.
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9
Simmer everything together for another 25-30 minutes uncovered. Stir occasionally to ensure the root vegetables don't stick to the bottom.
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10
Test the root vegetables with a fork; they should be buttery soft. If the soup is too thin, mash a few pieces of the squash against the side of the pot.
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11
Stir in the fresh cilantro, culantro, and lime juice. This adds a final burst of brightness that cuts through the richness of the meats.
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12
Taste one final time and adjust seasoning with salt and pepper. Remove from heat and let it sit for 5 minutes before serving to let the flavors settle.
💡 Chef's Tips
Always peel the plantains under running water or oil your hands to avoid the sticky sap staining your skin. For an authentic thick texture, mash two chunks of boiled yuca and stir them back into the broth. If you can find 'Agrio de Naranja' (sour orange juice), use it instead of lime for a more traditional Caribbean tang. Don't rush the meat browning process; that 'fond' on the bottom of the pot is the secret to a deep, dark broth. Sancocho tastes even better the next day as the starches from the tubers further thicken the liquid.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a side of white fluffy rice. Top with a few slices of buttery, ripe avocado. Pair with a cold glass of 'Morir Soñando' (orange and milk drink) or a crisp lager. Provide a small bowl of 'Pique' (hot sauce) or minced chilies for those who want a spicy kick. Offer extra lime wedges on the side for guests to squeeze over their individual portions.