📝 About This Recipe
Sancocho is more than just a soup; it is a soulful, cross-cultural masterpiece found throughout the Caribbean and Latin America. This hearty stew features a trio of tender meats simmered with starchy root vegetables like yuca and plantains in a vibrant, cilantro-infused broth. It is the quintessential comfort food, designed to bring families together and warm the spirit with its deep, earthy complexity.
🥗 Ingredients
The Meat Trio
- 1.5 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 1 pound Chicken Thighs (bone-in, skin removed, halved)
- 1 pound Pork Shoulder (cut into 1.5-inch cubes)
The Aromatic Base (Sofrito)
- 1 large Yellow Onion (finely chopped)
- 1 large Bell Pepper (cubed)
- 6 pieces Garlic Cloves (minced)
- 1 bunch Cilantro (stems and leaves separated)
- 1 teaspoon Dried Oregano (preferably Dominican or Mexican)
The Hearty Starches (Viveres)
- 1 pound Yuca (Cassava) (peeled and cut into chunks)
- 2 pieces Green Plantains (peeled and sliced into rounds)
- 2 ears Corn on the Cob (cut into 3-inch rounds)
- 1 pound Butternut Squash or Auyama (peeled and cubed)
- 10 cups Beef Broth (low sodium)
Finishing Touches
- 2 tablespoons Lime Juice (freshly squeezed)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Season all the meats (beef, pork, and chicken) generously with salt, pepper, and the dried oregano. Let them sit for at least 15 minutes to absorb the flavors.
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2
In a very large heavy-bottomed pot or caldero, heat 2 tablespoons of oil over medium-high heat. Brown the beef and pork in batches until a deep golden crust forms; remove and set aside.
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3
In the same pot, brown the chicken pieces until the skin is golden. Remove and set aside with the other meats.
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4
Lower the heat to medium. Add the onions and bell peppers to the pot, scraping up the browned bits (fond) from the bottom. Cook for 5 minutes until softened.
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5
Stir in the minced garlic and finely chopped cilantro stems. Sauté for 1-2 minutes until fragrant but not burnt.
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6
Return the beef and pork to the pot. Add the beef broth, bring to a rolling boil, then reduce heat to low. Cover and simmer for 45 minutes to ensure the tougher meats begin to tenderize.
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7
Add the chicken pieces, corn, and green plantains to the pot. These require longer cooking than the other vegetables.
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8
Add the yuca and the squash. Ensure there is enough liquid to cover the vegetables; add more water or broth if necessary.
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9
Simmer uncovered for another 30-40 minutes. The squash should start to break down slightly, which naturally thickens the broth to a silky consistency.
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10
Check the root vegetables for doneness; they should be fork-tender but not disintegrating. The meat should be falling off the bone.
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11
Stir in the fresh lime juice and a handful of chopped cilantro leaves. Taste and adjust seasoning with additional salt if needed.
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12
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the broth to reach the perfect temperature.
💡 Chef's Tips
For the thickest broth, mash a few pieces of the cooked squash and yuca against the side of the pot and stir them back in. Always use green (unripe) plantains; sweet yellow plantains will change the flavor profile and become too mushy. If you can find Culantro (Recao), use it alongside cilantro for a more authentic, pungent herbal base. Don't rush the browning of the meat; that caramelization is where the deep 'umami' flavor of the broth originates. Leftover sancocho tastes even better the next day as the starches continue to thicken the liquid.
🍽️ Serving Suggestions
Serve in deep bowls with a side of fluffy white rice. Top with generous slices of ripe avocado. Provide a small bowl of 'Pique' (hot pepper sauce) for those who like a spicy kick. Pair with a cold glass of light lager or a refreshing hibiscus iced tea. A side of tostones (double-fried plantains) adds a wonderful crunch to the meal.