📝 About This Recipe
Sancocho is the soul of Latin American home cooking, a majestic one-pot treasure found in various forms from Colombia to the Dominican Republic. This hearty stew features a golden, cilantro-infused broth simmered with tender meats and a 'bastimento' of starchy tubers like yuca, plantains, and pumpkin. It is a celebratory dish designed to bring families together, offering a complex depth of flavor that only improves as it sits.
🥗 Ingredients
The Meats
- 1.5 lbs Chicken Thighs (bone-in, skin removed and cut into large chunks)
- 1 lb Beef Chuck Roast (cut into 1.5-inch cubes)
- 1 lb Pork Ribs (cut into individual ribs)
The Aromatics (Sofrito Base)
- 1 large Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 1 large Cubanelle or Bell Pepper (seeded and diced)
- 1/2 cup Culantro or Cilantro (finely chopped)
- 1 teaspoon Dried Oregano (preferably Dominican or Mexican)
The 'Bastimento' (Vegetables and Tubers)
- 1 lb Yuca (Cassava) (peeled and cut into 2-inch chunks)
- 2 pieces Green Plantains (peeled and sliced into 1-inch rounds)
- 2 ears Corn on the Cob (husked and cut into 3-inch rounds)
- 1 lb Kabocha Squash or West Indian Pumpkin (peeled and cubed)
- 10-12 cups Beef or Chicken Stock (low sodium)
For Garnish and Seasoning
- 2 tablespoons Lime Juice (freshly squeezed)
- to taste Salt and Black Pepper
- 2 pieces Avocado (sliced for serving)
👨🍳 Instructions
-
1
Season all the meats (beef, pork, and chicken) generously with salt, pepper, and the dried oregano in a large bowl. Let sit for 15 minutes.
-
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.
-
3
In the same pot, brown the chicken pieces until the skin is golden. Remove and set aside with the other meats.
-
4
Lower the heat to medium. Add the onions, peppers, and garlic to the rendered fat. Sauté for 5-7 minutes until the onions are translucent and the 'sofrito' smells fragrant.
-
5
Return the beef and pork to the pot. Add the stock, ensuring the meat is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
-
6
Add the green plantains and the yuca to the pot. These take longer to soften than the other vegetables. Simmer for another 15 minutes.
-
7
Add the chicken pieces, the pumpkin cubes, and the corn rounds. The pumpkin will partially dissolve, thickening the broth naturally.
-
8
Simmer everything together uncovered for another 20-25 minutes. Check the yuca with a fork; it should be buttery and tender but not falling apart.
-
9
Stir in the chopped culantro (or cilantro) and the lime juice. This adds a final punch of brightness to the heavy stew.
-
10
Taste the broth. Adjust salt and pepper as needed. Let the stew rest for 10 minutes off the heat before serving to let the flavors settle.
💡 Chef's Tips
Always peel yuca deeply to remove the waxy skin and the purple inner layer. If the stew is too thin, mash a few pieces of the cooked pumpkin and plantain against the side of the pot and stir them back in. Use Culantro (Recao) if you can find it; it has a much deeper, earthier flavor than standard cilantro. Don't rush the browning of the meat; that 'fond' at the bottom of the pot is the secret to a dark, rich broth. For a truly authentic touch, add a dash of hot sauce or 'pique' to your individual bowl.
🍽️ Serving Suggestions
Serve in deep bowls with a side of white fluffy rice. Top each bowl with fresh slices of buttery Haas avocado. Pair with a cold glass of 'Limonada de Coco' or a crisp Caribbean lager. Provide extra lime wedges on the side for those who like more acidity. A side of 'tostones' (fried green plantains) adds a wonderful crunch to the meal.