Sancocho New York Style
Experience the comforting flavors of Sancocho New York Style, a hearty Latin American stew infused with the vibrancy of city life. This soul-warming dish combines tender beef, succulent chicken thighs, and savory Spanish chorizo, simmered to perfection in a rich broth seasoned with cumin, oregano, and tomato paste. Brimming with wholesome vegetables like yuca, green plantains, butternut squash, and corn on the cob, this one-pot wonder is a celebration of textures and flavors. Fresh cilantro and a splash of lime brighten the bowl, making it the ultimate fusion of old-world tradition and urban flair. Perfect for feeding a crowd, this hearty stew will transport your taste buds with every spoonful. Ideal for cozy family dinners or special gatherings, it’s a must-try comfort food for any season!
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Recipe Information
Ingredients
- 2 lbs Beef stew meat
- 1 lb Bone-in chicken thighs
- 2 links Spanish chorizo sausage
- 1 lb Yuca (cassava)
- 2 whole Green plantains
- 2 ears Corn on the cob
- 2 medium Russet potatoes
- 2 large Carrots
- 1 lb Butternut squash
- 1 bunch Cilantro
- 4 whole Garlic cloves
- 1 large Yellow onion
- 1 large Green bell pepper
- 2 tbsp Tomato paste
- 8 cups Chicken stock
- 2 tbsp Olive oil
- 1 tsp Cumin powder
- 1 tsp Oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 1 whole Lime
Instructions
In a large stockpot, heat olive oil over medium heat. Add chopped onion, green bell pepper, and minced garlic, and sauté until softened, about 5 minutes.
Add the beef stew meat and chicken thighs to the pot. Brown the meat on all sides, about 8-10 minutes.
Slice the chorizo links into 1-inch pieces and add to the pot. Cook for an additional 3 minutes to release the flavors of the sausage.
Stir in the tomato paste, cumin powder, oregano, salt, and black pepper. Mix well to coat the meat and vegetables with the spices and paste.
Pour in the chicken stock and bring to a boil. Lower the heat to a simmer and cover the pot. Let the meat cook for 45 minutes to 1 hour, or until tender.
While the meat simmers, peel and chop yuca, plantains, potatoes, carrots, and squash into 2-inch pieces. Cut the corn into 2-inch rounds.
Add the prepared yuca, plantains, potatoes, carrots, squash, and corn to the pot. Stir gently to combine.
Simmer the stew for another 40 minutes, or until all the vegetables are tender and have absorbed the flavors of the broth.
Chop the cilantro and stir it into the pot during the last 10 minutes of cooking. Squeeze the juice of one lime over the stew and adjust seasonings to taste.
Serve hot in large bowls, ensuring each serving has a mix of meat, vegetables, and broth. Garnish with extra cilantro if desired. Enjoy your Sancocho New York Style!
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 21.6 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2112 mg | 45% | |
*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.
