Sancocho
Transport your taste buds to the vibrant kitchens of Latin America with this comforting and hearty Sancocho recipe, a beloved one-pot meal that's brimming with rich flavors and wholesome ingredients. Bursting with tender chunks of beef, succulent chicken thighs, and smoky sausage, this traditional stew marries an array of root vegetables such as yucca, plantains, and potatoes, along with bright, aromatic seasonings like cilantro, garlic, and lime. Slowly simmered to perfection, this dish creates a nourishing, soul-warming experience perfect for family gatherings or chilly evenings. Serve it alongside fluffy white rice or crusty bread to soak up the savory broth, and enjoy a meal that highlights the essence of Latin cuisine. Tags: Latin American stew, comfort food recipe, hearty soup, mixed meat stew.
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into cubes
- 1 pound boneless skinless chicken thighs, cut into pieces
- 0.5 pound smoked sausage, sliced
- 10 cups water
- 2 ears corn on the cob, cut into thirds
- 1 large green plantain, peeled and sliced
- 1 medium yam, peeled and cubed
- 1 medium yucca, peeled and cubed
- 2 large russet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 pieces celery stalks, chopped
- 0.5 cup cilantro, chopped
- 1 large onion, chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 piece lime, juiced
Instructions
In a large stock pot, add the cubed beef chuck and fill with 8 cups of water. Bring to a boil over high heat, then reduce the heat and let simmer for 40 minutes, skimming off any foam that rises to the surface.
Add the chicken thighs to the pot and continue to simmer for another 20 minutes.
Stir in the smoked sausage slices, corn pieces, plantain slices, and yam cubes. Let simmer for 20 minutes.
Add the yucca cubes, potatoes, carrots, celery, half of the cilantro, chopped onion, and minced garlic. Pour in the remaining 2 cups of water if needed to ensure all ingredients are covered.
Season the soup with salt, black pepper, and cumin. Stir well and let the sancocho continue to simmer for another 50 minutes to an hour, or until all the vegetables are tender and the flavors have melded together.
Just before serving, stir in the lime juice and the remaining cilantro.
Check the seasoning and adjust with more salt and pepper if necessary.
Ladle the sancocho into bowls and serve hot with white rice or crusty bread on the side.
Nutrition Facts
Calories |
4414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 9884 mg | 430% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 82.4 g | ||
| Protein | 262.8 g | 526% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 611 mg | 47% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 9783 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
