Teresa's Recipes
Sancocho
Sancocho is a beloved Latin American stew that serves as a heartwarming symbol of comfort and community. With roots tracing back to the indigenous peoples of the Caribbean and influenced by Spanish and African cuisines, this dish showcases an aromatic blend of meats and root vegetables simmered to create a rich, flavorful broth. Each spoonful tells a story of family gatherings and joyous celebrations, where the robust flavors of chicken, beef, and pork meld harmoniously with the sweetness of ripe plantains and the earthiness of yucca. Garnished with fresh cilantro, Sancocho is not only a meal but a celebration of heritage and warmth, perfect for sharing with loved ones.
Ingredients
- 8 cups Water
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- to taste Salt
- to taste Black pepper
- 1/2 cup, chopped (for garnish) Fresh cilantro
- 4 cloves, minced Garlic
- 1 large, chopped Onion
- 2, chopped Carrots
- 2 large, cubed Potatoes
- 2, cut into thirds Corn on the cob
- 1 medium, peeled and cut into chunks Yucca
- 2 ripe, peeled and sliced Plantains
- 1 pound, cut into chunks Pork
- 1 pound, cut into chunks Beef
- 1 pound, cut into pieces Chicken
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot, heat 2 tablespoons of oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes.
- Add the chicken, beef, and pork to the pot. Season with salt, pepper, cumin, and oregano. Cook until browned on all sides, about 10 minutes.
- Pour in the water and add the bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour, skimming off any foam that rises to the surface.
- Add the yucca, plantains, corn on the cob, potatoes, and carrots to the pot. Cook for an additional 30 minutes, or until the vegetables are tender and the meats are cooked through.
- Remove the bay leaves from the pot and discard.
- Serve the Sancocho hot, garnished with chopped cilantro.
Tips
- For an extra kick, add a diced jalapeño or a few drops of hot sauce.
- Sancocho can be made with just one type of meat or a combination for richer flavor. Feel free to use any cuts you prefer.
- This dish is perfect for leftovers, as the flavors deepen when reheated.