Sancocho with Aji
Warm, hearty, and brimming with rich flavors, Sancocho with Aji is a traditional Latin American stew that will delight your taste buds and nourish your soul. This one-pot dish features a robust medley of bone-in short ribs, chicken, and pork, slow-cooked with tender chunks of yuca, plantains, potatoes, and carrots, all simmered in a fragrant broth seasoned with cumin, garlic, and cilantro. The addition of corn on the cob and pumpkin lends sweetness and texture, while the vibrant Aji sauce—a tangy blend of fresh chili peppers, tomato, onion, lime, and cilantro—adds a spicy, zesty kick. Perfect for family gatherings or cozy nights, this sancocho is a filling, flavor-packed meal served with a squeeze of lime and a spoonful of the bold, homemade Aji. Ready your ladle for a taste of Latin comfort food at its finest!
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Recipe Information
Ingredients
- 2 pounds Bone-in beef short ribs or stew meat
- 4 pieces Chicken drumsticks or thighs
- 1 pound Pork ribs or pork shoulder
- 3 ears Corn on the cob (cut into 2-inch pieces)
- 1 pound Yuca (cassava), peeled and cut into chunks
- 2 Yellow plantains, peeled and cut into chunks
- 3 medium White potatoes, peeled and cubed
- 2 large Carrots, peeled and sliced into chunks
- 1 cup Pumpkin or squash, peeled and cubed
- 1 bunch Cilantro
- 4 Green onion, chopped
- 4 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 10 cups Chicken stock or water
- 1 Lime
- 2 Red chili peppers (for Aji sauce)
- 2 tablespoons White vinegar (for Aji sauce)
- 1 medium Tomato, finely diced (for Aji sauce)
- 1 Small red onion, finely diced (for Aji sauce)
- 1 cup Fresh cilantro, finely chopped (for Aji sauce)
- 0.5 teaspoon Salt (for Aji sauce)
Instructions
Step 1: Prepare the ingredients. Peel and chop all root vegetables, slice the corn into pieces, and set everything aside.
Step 2: Heat a large, heavy-bottomed pot over medium-high heat. Sear the beef, chicken, and pork in batches until browned on all sides. Remove and set aside.
Step 3: In the same pot, sauté the garlic, green onions, and cumin for 1-2 minutes until fragrant.
Step 4: Return all the meats back to the pot and add 10 cups of chicken stock or water. Season with salt and black pepper. Bring to a boil, then reduce the heat to low and simmer for 45 minutes.
Step 5: Add the corn, yuca, potatoes, carrots, and pumpkin to the pot. Simmer for another 30 minutes, or until the vegetables are tender.
Step 6: Add the plantains and continue simmering for 15 minutes. Adjust seasoning if necessary.
Step 7: Finely chop the cilantro and stir half of it into the stew just before serving. Reserve the other half for garnish.
Step 8: While the sancocho is simmering, prepare the Aji sauce. In a bowl, combine finely diced tomato, red onion, cilantro, minced chili peppers, vinegar, lime juice, and salt. Adjust to taste.
Step 9: Serve the sancocho hot in large bowls, garnished with fresh cilantro and a lime wedge. Serve the Aji sauce on the side for drizzling or dipping.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.8 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2273 mg | 48% | |
*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.
