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Sancocho Recipe

Sancocho is a hearty soup made with a variety of ingredients, including meat, vegetables, herbs, seasonings, and root vegetables.
Sancocho is thought to have originated in the Canary Islands, where it was traditionally made with seafood and eaten during Easter as part of the practice of fasting from meat. Through colonization, the dish made its way to Latin America, where each country adapted it by adding their own local ingredients and flavors.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine American, Spanish
Servings 6
Calories 705 kcal

Ingredients
  

  • Chicken thighs (skinless and cut into bite-size chunks) - 1 lb
  • Beef stew meat (cut into chunks) - 1 pound
  • Andouille sausage (cut into thick slices) - ½ lb
  • Salt - to taste
  • Sazon (without achiote) - 1 packet
  • Oil - 2 tbsp
  • Sofrito - 2 tbsp
  • Garlic (minced) - 1 tbsp
  • Onion (chopped) - 1 whole
  • Cumin - 1 tsp
  • Oregano - 1 tsp
  • Paprika - 1 tsp
  • Water or broth - 6 cups
  • Green plantain (peeled and cut into chunks) - 1
  • Corn (cut into 2-inch chunks) - 1 ear
  • Potato (peeled and chopped into 2-inch pieces) - 1
  • Pumpkin (peeled and chopped) - 1 cup
  • Yuca (peeled and cut into 2-inch chunks) -2 cups

Instructions
 

  • Salt the meat on both sides. Let sit at room temperature for at least 15 minutes.
  • Heat a Dutch oven or large pot over medium-high heat.
  • Add oil to the pot.
  • Brown the beef, then the chicken.
  • Cook together for about 6 minutes.
  • Add the sausage and cook for another two minutes.
  • Remove the meats and set aside.
  • In the same pot add the sofrito, garlic, cumin, paprika, oregano, and sazon.
  • Sauté until fragrant, about a minute.
  • Add the onions and cook for about 5 minutes.
  • Pour in the water or broth.
  • Return the meat to the pot and bring it to a boil, lower the heat, and simmer for 15-20 minutes.
  • Add the root vegetables, starting with the one that needs the most time to cook – in this case, green plantains.
  • Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
  • Continue simmering the stew for about 10 minutes until the meat and veggies begin to soften.
  • Season with salt, pepper, and other seasonings to taste.
  • Continue cooking until root vegetables are tender. The stew should be thick and hearty; if not, mash a few root vegetables to thicken it.

Nutrition

Calories: 705kcalCarbohydrates: 54gProtein: 51gFat: 33gSaturated Fat: 9gCholesterol: 196mgSodium: 716mgFiber: 4gSugar: 10g
Keyword Sancocho Recipe
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