Venezuelan Sancocho Broth
Warm your soul with Venezuelan Sancocho Broth, a hearty and flavor-packed dish that embodies the essence of comfort food. This traditional stew combines tender cuts of beef and chicken, simmered to perfection with vibrant vegetables like yucca, plantain, potatoes, carrots, and corn, creating a rich and satisfying broth. Infused with aromatic ingredients such as garlic, cilantro, and scallions, and optionally spiced with a touch of achiote powder, this dish offers layers of savory depth in every spoonful. Perfect for family meals or gatherings, Sancocho is best served piping hot with a fresh squeeze of lime and a side of arepas or crusty bread. Whether you’re in search of bold Latin flavors or a hearty one-pot meal, this Venezuelan classic is sure to delight!
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Recipe Information
Ingredients
- 2 lbs beef (bone-in, e.g., shank or short ribs)
- 2 chicken (drumsticks or thighs)
- 1 lb yucca (cassava), peeled and cut into chunks
- 1 plantain, peeled and cut into thick slices
- 2 large potatoes, peeled and quartered
- 2 carrots, peeled and sliced thickly
- 2 corn on the cob, cut into 2-3 inch pieces
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup cilantro, chopped (plus extra for garnish)
- 3 scallions, chopped
- 1 lime, for serving
- 2 tbsp vegetable oil
- 2 beef bouillon cubes
- 10 cups water
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp achiote or annatto powder (optional)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion, bell pepper, garlic, and scallions. Sauté for 3-4 minutes until fragrant and softened.
Introduce the beef (bone-in) into the pot and sear for 5 minutes on all sides to develop flavor.
Pour in the 10 cups of water and add the beef bouillon cubes, salt, black pepper, and optional achiote powder. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer the beef for 1.5 hours until it becomes tender.
Once the beef is tender, carefully remove any excess foam or fat that may have accumulated on the surface.
Add the chicken pieces to the pot and continue simmering for an additional 20 minutes.
Introduce the yucca, plantain, potatoes, carrots, and corn into the pot. Let everything cook together for 25-30 minutes until the vegetables are tender but not mushy.
Stir in the chopped cilantro and adjust the seasoning with additional salt or pepper if needed.
Serve the sancocho in large bowls, ensuring each portion has a generous amount of meat and vegetables.
Garnish with fresh cilantro and lime wedges on the side for squeezing over the broth.
Enjoy the sancocho hot, accompanied by arepas or crusty bread if desired.
Nutrition Facts
Calories |
4607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.3 g | 306% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 5346 mg | 232% | |
| Total Carbohydrate | 413.0 g | 150% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 68.6 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 762 mg | 59% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 9092 mg | 193% | |
*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.
