10 Classic Sancochado Peruano Recipes That Deliver Pure Traditional Warmth

When I think about the heartwarming tradition of Sancochado Peruano, I feel a deep appreciation for its rich flavors and comforting essence. Each recipe is like a little story, from classic beef stew to vibrant vegetarian options. These dishes don’t just nourish the body—they bring families together around the table. If you’re curious about recreating this warmth in your own kitchen, let’s explore ten classic recipes that promise to bring a taste of Peru to your home.

Traditional Sancochado With Beef and Vegetables

Sancochado is a beloved Peruvian dish that embodies the rich culinary heritage of the Andes. This hearty and comforting stew is typically made with beef, various vegetables, and a blend of spices that infuse the dish with flavor. It’s often enjoyed on special occasions and family gatherings, where the warmth of the meal reflects the warmth of Peruvian culture. The dish isn’t only satisfying but also a wonderful way to showcase the vibrant ingredients that Peru has to offer.

To prepare traditional Sancochado, you’ll need to gather a selection of fresh vegetables and high-quality beef. The key to a great Sancochado is allowing the ingredients to simmer together, creating a savory broth that brings out the natural flavors of each component. The result is a nourishing stew that can be served with rice or enjoyed on its own. Whether you’re introducing someone to Peruvian cuisine or simply craving a comforting dish, this recipe for Sancochado is sure to please.

Ingredients (serving size: 4-6 people)

• 2 pounds of beef (chuck or brisket), cut into large chunks
• 8 cups of water
• 2 medium potatoes, peeled and quartered
• 2 medium carrots, peeled and sliced
• 1 medium onion, quartered
• 2 ears of corn, cut into thirds
• 1 cup of green beans, trimmed and cut in half
• 1 cup of cabbage, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of salt (or to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• 2 bay leaves
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Cooking Instructions

1. Prepare the Beef: In a large pot, add the beef chunks and cover them with 8 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam that rises to the surface. This helps to create a clearer broth.
2. Add Aromatics: Once the foam is removed, add the quartered onion, minced garlic, bay leaves, salt, black pepper, and cumin to the pot. Stir to combine, and allow the mixture to simmer for about 1 hour. This step is essential as it builds the base flavor of the broth.
3. Incorporate Vegetables: After 1 hour of simmering, add the potatoes, carrots, and corn to the pot. Continue to simmer for an additional 20 minutes, or until the potatoes and carrots are tender. The vegetables not only add flavor but also contribute to the heartiness of the dish.
4. Add Green Beans and Cabbage: Once the potatoes and carrots are cooked, add the green beans and chopped cabbage to the pot. Allow everything to cook for another 10-15 minutes. This guarantees that the green beans retain some crunch while the cabbage wilts and integrates into the stew.
5. Final Seasoning and Serve: Taste the broth and adjust seasoning if necessary. Once everything is cooked through and the flavors have melded together, remove from heat. Serve hot in bowls, garnished with fresh cilantro and lime wedges on the side.

Extra Tips

When making Sancochado, feel free to customize the vegetables based on what you have available or prefer; other great additions can include sweet potatoes or squash. Additionally, you can enhance the flavor by marinating the beef in spices for a few hours before cooking.

Serving Sancochado with a side of rice or adding a dollop of aji (Peruvian hot sauce) can elevate the dish even further. Enjoy this delightful taste of Peru with family and friends!

Chicken Sancochado: A Comforting Twist

Chicken Sancochado is a delicious and hearty Peruvian dish, perfect for family gatherings or a cozy night in. This comforting stew showcases tender chicken simmered in a fragrant broth, accompanied by a medley of vegetables that infuse the dish with vibrant flavors. The combination of spices, herbs, and traditional ingredients not only warms the body but also delights the palate, making it a favorite in many Peruvian households.

This dish isn’t only easy to prepare but also customizable to suit individual tastes. Whether you’re looking to enjoy it on a chilly evening or as part of a celebratory meal, Chicken Sancochado brings a sense of warmth and nostalgia. Serve it with a side of rice or potatoes for a complete and satisfying meal that everyone will love.

Ingredients (Serves 4-6):

• 1 whole chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 cup corn kernels (fresh or frozen)
• 1 green bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 8 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prep the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This step helps to remove any impurities and guarantees the chicken cooks evenly.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Season with salt and pepper. Brown the chicken on all sides for about 8-10 minutes, allowing it to develop a nice color and flavor.
4. Add Vegetables and Spices: Once the chicken is browned, add the sliced carrots, cubed potatoes, corn, and chopped green bell pepper to the pot. Sprinkle in the cumin, paprika, and oregano, mixing everything together well.
5. Pour in the Broth: Slowly pour in the chicken broth, ensuring that all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the chicken is tender and the vegetables are cooked through.
6. Adjust Seasoning: Taste the broth and adjust the seasoning with more salt and pepper if needed. Feel free to add more spices according to your preference for extra flavor.
7. Serve and Garnish: Once the chicken is cooked through, remove the pot from heat. Ladle the Sancochado into bowls, garnish with freshly chopped cilantro, and serve with lime wedges on the side for an added zest.

Extra Tips: To enhance the flavor of your Chicken Sancochado, consider adding a dash of Peruvian aji amarillo paste for a bit of heat. Additionally, letting the stew rest for a few minutes before serving can help deepen the flavors. This dish tastes even better the next day, making it a great option for meal prep. Don’t hesitate to experiment with different vegetables based on what you have on hand, as this dish is very versatile!

Seafood Sancochado: Coastal Flavors in a Bowl

Seafood Sancochado, a traditional Peruvian dish, showcases the rich and diverse flavors of the coastal region of Peru. This hearty stew is often enjoyed during family gatherings and special occasions, delivering a delightful mix of fresh seafood and aromatic spices. The combination of tender fish, succulent shellfish, and vibrant vegetables creates a symphony of flavors that celebrates the ocean’s bounty. Each spoonful is a reflection of Peru’s culinary heritage, offering a comforting and savory experience that’s perfect for any seafood lover.

Preparing Seafood Sancochado isn’t only about the ingredients but also about the love and care that goes into making it. The dish is typically served with a side of spicy rocoto sauce and lime wedges, allowing each diner to customize the level of heat and flavor to their preference. Whether enjoyed on a cozy evening or during a festive gathering, this dish is sure to impress and satisfy.

Ingredients (Serves 4-6)

• 1 lb of firm white fish (such as tilapia or cod), cut into chunks
• 1 lb of shrimp, peeled and deveined
• 1 lb of mussels, cleaned and debearded
• 1 lb of squid, cleaned and cut into rings
• 1 large onion, diced
• 4 cloves of garlic, minced
• 2 medium tomatoes, chopped
• 1 medium bell pepper, diced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of chili flakes (adjust to taste)
• 4 cups of fish stock or water
• 2 tablespoons of olive oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. This step builds the foundational flavors of the dish.
2. Add Vegetables and Spices: Incorporate the chopped tomatoes and diced bell pepper into the pot. Stir in the cumin, paprika, black pepper, and chili flakes. Cook for 5-7 minutes until the vegetables soften and the spices are well combined, creating a rich base for the stew.
3. Add Stock: Pour in the fish stock or water, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes. This allows the flavors to meld together, creating a flavorful broth.
4. Cook the Seafood: Add the chunks of fish, shrimp, mussels, and squid to the pot. Gently stir to make sure all the seafood is submerged in the broth. Cover the pot and simmer for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened. This step is vital for achieving perfectly tender seafood without overcooking.
5. Season and Serve: Taste the broth and adjust the salt as needed. Once seasoned, ladle the Seafood Sancochado into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

When preparing your Seafood Sancochado, freshness is key, especially when it comes to the seafood. Visit your local fish market or grocery store to select the freshest ingredients available.

Additionally, feel free to experiment with other seafood like clams or crab for added variety. If you prefer a spicier dish, consider adding more chili flakes or serving with a side of aji verde sauce.

Finally, this dish pairs beautifully with a side of crusty bread or boiled potatoes to soak up the delicious broth. Enjoy your culinary adventure with this delightful coastal dish!

Vegetarian Sancochado: A Plant-Based Delight

Vegetarian Sancochado is a hearty and flavorful dish that embodies the spirit of Peruvian cuisine while catering to those who embrace a plant-based lifestyle. This comforting stew is packed with a medley of fresh vegetables, legumes, and aromatic herbs, delivering a nutritious and satisfying meal that showcases the rich flavors of Peru.

With its roots in traditional Sancochado, this vegetarian version replaces meat with wholesome ingredients, proving that you can enjoy a delicious and filling meal without animal products. This dish is perfect for gatherings or family dinners, serving 4-6 people.

The combination of spices and vegetables creates a robust broth that warms the soul, making it an ideal choice for any occasion, especially during colder months. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this Vegetarian Sancochado will surely become a favorite.

Ingredients (Serves 4-6):

• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 large zucchini, sliced
• 1 cup green beans, trimmed
• 1 cup corn kernels (fresh or frozen)
• 1 cup chickpeas (cooked or canned)
• 1 large tomato, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes. This step lays the foundation for the flavor base of the dish.
2. Add the Vegetables: Stir in the sliced carrots, cubed potatoes, and chopped tomato. Cook for another 5 minutes, allowing the vegetables to soften slightly while absorbing the flavors of the aromatics.
3. Incorporate Spices: Sprinkle in the cumin, paprika, and dried oregano. Stir well to coat the vegetables with the spices, cooking for an additional 2 minutes. This step enhances the dish’s aroma and flavor profile.
4. Pour in the Broth: Add the vegetable broth to the pot, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes. This allows the vegetables to cook through and the flavors to meld together.
5. Add Remaining Ingredients: After the initial simmer, add the zucchini, green beans, corn, and chickpeas to the pot. Stir to combine and cook for another 10-15 minutes, or until all the vegetables are tender. This guarantees that every ingredient is perfectly cooked and contributes to the overall flavor of the stew.
6. Season and Serve: Taste the Sancochado and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side. The lime adds a delightful zing that complements the richness of the stew.

Extra Tips:

For added depth of flavor, consider incorporating other seasonal vegetables or legumes that you enjoy. You can also experiment with different herbs like parsley or basil for a unique twist.

If you prefer a thicker broth, feel free to mash some of the potatoes while cooking, which will help thicken the stew naturally. Additionally, Vegetarian Sancochado can be made ahead of time and tastes even better the next day, making it a perfect meal prep option.

Spicy Sancochado: Adding a Kick to Tradition

Sancochado is a beloved Peruvian dish that combines a variety of meats and vegetables simmered in a flavorful broth. Traditionally, it’s known for its comforting and hearty nature, making it a staple in many Peruvian households, especially during family gatherings or special occasions.

However, for those who crave a bit more excitement in their meals, this Spicy Sancochado recipe adds a delightful kick to the classic dish, infusing it with vibrant flavors and a touch of heat that will tantalize your taste buds.

In this rendition of Sancochado, we incorporate ingredients like aji amarillo, a Peruvian yellow chili pepper known for its fruity flavor and moderate heat. This not only enhances the dish’s flavor profile but also gives it a beautiful golden hue. By following this recipe, you can create a delicious Spicy Sancochado that serves 4-6 people, perfect for sharing with family and friends.

Ingredients

• 1 pound beef shank, cut into large chunks
• 1 pound pork ribs, cut into pieces
• 1 pound chicken thighs, skin-on
• 2 medium potatoes, peeled and quartered
• 1 medium carrot, peeled and sliced
• 1 medium sweet potato, peeled and quartered
• 1/2 cup aji amarillo paste
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 sprigs fresh cilantro
• 8 cups water
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions

1. Prepare the Broth: In a large pot, combine the beef shank, pork ribs, and chicken thighs. Add the chopped onion, minced garlic, cumin, and a pinch of salt. Pour in 8 cups of water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface to guarantee a clear broth.
2. Add the Aji Amarillo Paste: Once the broth is boiling and the foam is skimmed off, reduce the heat to medium-low and stir in the aji amarillo paste. This will give the broth a rich flavor and a beautiful color. Let it simmer for about 30 minutes, allowing the meats to become tender.
3. Incorporate the Vegetables: After 30 minutes, add the quartered potatoes, sliced carrots, and sweet potatoes to the pot. Continue to simmer for another 20 minutes, or until the vegetables are cooked through but still firm.
4. Season to Taste: Taste the broth and adjust the seasoning with salt and pepper as needed. If you prefer a spicier kick, feel free to add extra aji amarillo paste or some chopped fresh chili peppers.
5. Serve: Ladle the Spicy Sancochado into bowls, making sure that each serving gets a good mix of meat and vegetables. Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish.

Extra Tips

When making Spicy Sancochado, the key to a flavorful broth is to allow the meats to simmer gently. Avoid boiling it too hard, as this can toughen the meat.

Additionally, feel free to customize the vegetables based on your preferences or what you have on hand; other great options include corn on the cob or yucca. The dish can also be made ahead of time, as it tastes even better the next day after the flavors have melded together.

Enjoy your spicy twist on this traditional Peruvian favorite!

Sancochado With Corn and Potatoes: a Rustic Classic

Sancochado is a traditional Peruvian dish that embodies the heart and soul of rustic cooking. It’s a hearty stew that showcases the rich flavors of Peru’s diverse agricultural bounty, featuring tender meats, vibrant vegetables, and aromatic herbs. This particular version highlights the delightful combination of corn and potatoes, making it a satisfying meal suitable for family gatherings or cold evenings.

This dish isn’t only nourishing but also a celebration of Peru’s culinary heritage. With its origins rooted in indigenous and Spanish influences, Sancochado is often enjoyed as a comforting dish during special occasions. The combination of flavors and textures, along with the warm, inviting aroma that fills the kitchen while it’s cooking, makes it a beloved classic in many Peruvian homes.

Ingredients (Serves 4-6):

• 1 kg (2.2 lbs) beef shank, cut into large chunks
• 4 cups water
• 2 ears of corn, cut into halves
• 4 medium potatoes, peeled and quartered
• 2 carrots, sliced
• 1 large onion, quartered
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Meat: In a large pot, heat the olive oil over medium heat. Add the beef shank pieces and sear them until browned on all sides, which should take about 5-7 minutes. This step helps to develop a rich flavor base for your stew.
2. Add Aromatics: Stir in the minced garlic and quartered onion, cooking for an additional 3-4 minutes until the onion becomes translucent. This enhances the overall flavor of the dish and adds depth to the broth.
3. Simmer the Broth: Pour in the water, making sure to scrape any browned bits from the bottom of the pot. Add the cumin, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 hours, or until the beef is tender.
4. Add Vegetables: Once the beef is tender, add the corn, potatoes, and carrots to the pot. Stir gently to incorporate everything. Continue to simmer for another 30-40 minutes, or until the vegetables are cooked through. The potatoes should be soft but not falling apart.
5. Final Adjustments: Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
6. Serve: Ladle the Sancochado into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing Sancochado, feel free to customize the vegetables according to your preference or seasonal availability. You can also add other meats, such as pork or chicken, for a different flavor profile.

If you want a richer broth, consider adding a few beef bones during the simmering process. Finally, letting the Sancochado sit for a while before serving can enhance the flavors even further, as they meld together beautifully. Enjoy this comforting dish with a side of crusty bread or rice for a truly satisfying meal!

Sancochado De Res: Hearty Beef Stew

Sancochado de Res is a traditional Peruvian beef stew that embodies the heartiness and comfort of home-cooked meals. This dish is renowned for its rich flavors and tender meat, making it a popular choice for family gatherings or special occasions.

Combining beef with an array of vegetables and spices, this stew provides a warming and fulfilling experience that reflects the vibrant culinary culture of Peru.

The essence of Sancochado de Res lies in its slow-cooked beef, which becomes incredibly tender as it simmers with potatoes, corn, yucca, and a variety of herbs. Each ingredient contributes to the depth of flavor, creating a dish that’s both satisfying and nutritious.

Served hot, this stew is often accompanied by rice and a spicy salsa, bringing an extra zing to each bite.

Ingredients (Serves 4-6)

• 2 lbs beef chuck or brisket, cut into large chunks
• 8 cups water
• 2 medium onions, quartered
• 4 cloves garlic, minced
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 2 bay leaves
• 4 medium potatoes, peeled and cut into quarters
• 2 ears of corn, cut into thirds
• 1 medium yucca, peeled and cut into chunks
• 2 carrots, peeled and sliced
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Broth: In a large pot, combine the beef chunks, water, quartered onions, minced garlic, salt, black pepper, cumin, and bay leaves. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and skim off any foam that rises to the surface. This will help create a clear broth.

2. Simmer the Beef: Cover the pot and let the beef simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and check the water level; add more if necessary to keep the meat submerged.

3. Add Vegetables: Once the beef is tender, carefully add the potatoes, corn, yucca, and carrots to the pot. Stir gently to combine and guarantee the vegetables are submerged in the broth.

Cover and continue to simmer for another 30-40 minutes, or until the vegetables are tender.

4. Adjust Seasoning: Taste the broth and adjust the seasoning if needed, adding more salt, pepper, or cumin according to your preference. Remove the bay leaves before serving.

5. Serve: Ladle the Sancochado de Res into bowls, guaranteeing each serving includes a good portion of meat and vegetables.

Garnish with freshly chopped cilantro and serve hot, alongside rice and any desired condiments.

Extra Tips

When preparing Sancochado de Res, be sure to choose a cut of beef that’s suitable for slow cooking, such as chuck or brisket, as this will yield the best texture and flavor.

Additionally, feel free to customize the vegetable selection based on what you have available or prefer; other vegetables like bell peppers or green beans can be delicious additions.

For an authentic touch, serve the stew with a side of homemade salsa or aji verde for those who enjoy a bit of heat!

Sancochado With Herbs: Infusing Flavor

Sancochado Peruano is a cherished traditional dish that showcases the vibrant flavors of Peruvian cuisine. This hearty stew is known for its rich broth, tender meats, and a variety of vegetables, making it a perfect comfort food. In this version, we’ll enhance the classic Sancochado with an infusion of fresh herbs, elevating its taste and aroma. The combination of parsley, cilantro, and huacatay (black mint) won’t only add depth to the dish but also bring a revitalizing brightness that complements the robust flavors of the meat and vegetables.

Cooking Sancochado With Herbs isn’t just about the ingredients; it’s about the technique and the love infused into the preparation. This recipe serves 4-6 people, making it ideal for family gatherings or cozy dinners with friends. As you prepare this dish, take your time to allow the flavors to meld and develop, ensuring that each bowl of Sancochado is a delightful experience that transports you to the heart of Peru.

Ingredients (Serves 4-6):

• 2 lbs beef shank or chuck roast, cut into chunks
• 1 lb pork ribs, cut into pieces
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 large potato, peeled and diced
• 1 cup corn on the cob, cut into pieces
• 1 cup green peas
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1/4 cup chopped huacatay (black mint)
• 1 tsp cumin
• Salt and pepper to taste
• Water (enough to cover the meat and vegetables)
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Meat: In a large pot, place the beef and pork. Add enough water to cover the meat completely. Bring to a boil over medium-high heat, skimming off any foam that appears on the surface. Once boiling, reduce the heat to medium-low and simmer for about 1 hour until the meat is tender.
2. Add Aromatics: After the meat has simmered, add the quartered onion, minced garlic, and cumin to the pot. Season with salt and pepper to taste. Continue to simmer for an additional 20 minutes, allowing the flavors to meld.
3. Incorporate Vegetables: Once the aromatics have infused the broth, add the sliced carrots, chopped celery, diced potatoes, and corn. Stir gently and continue to simmer for another 20-30 minutes or until the vegetables are tender but not mushy.
4. Finish with Herbs: When the vegetables are cooked, stir in the chopped parsley, cilantro, and huacatay. Allow the mixture to simmer for an additional 5 minutes, letting the herbs release their flavor into the broth.
5. Serve: Taste the Sancochado and adjust the seasoning if necessary. Serve hot in large bowls with lime wedges on the side for squeezing over each serving. Enjoy with a side of rice or crusty bread if desired.

Extra Tips:

When cooking Sancochado, feel free to customize the vegetables based on your preference or seasonal availability. You can also experiment with different types of meat, such as chicken or lamb, to create your own unique version of this dish.

Additionally, for an even richer flavor, consider marinating the meats with herbs and spices a few hours before cooking. Always remember to let the stew rest for a few minutes after cooking; this allows the flavors to settle and enhances the overall taste. Enjoy your culinary journey through Peru!

Sancochado With Yuca: a Unique Texture

Sancochado is a hearty and traditional Peruvian stew that brings together a variety of meats and vegetables, simmered to perfection in a rich broth. This version, featuring yuca, adds a delightful texture and flavor that sets it apart from other renditions of the dish. Yuca, also known as cassava, is a starchy root vegetable that becomes tender yet slightly chewy when cooked, making it a fantastic addition to the already comforting and flavorful sancochado.

In this recipe, you’ll find the perfect balance of beef, pork, and chicken, along with an array of vegetables such as carrots, corn, and of course, yuca. Each ingredient contributes to the depth of flavor and heartiness of the stew, making it a perfect choice for family gatherings or cozy nights in. The cooking process allows for the melding of all these flavors, resulting in a dish that’s both satisfying and delicious.

Ingredients (Serves 4-6)

• 1 lb beef chuck, cut into large pieces
• 1 lb pork shoulder, cut into large pieces
• 1 lb chicken thighs, skinless and boneless
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 1 large yuca, peeled and cut into chunks
• 2 ears of corn, cut into thirds
• 2 medium potatoes, peeled and cut into chunks
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 bay leaf
• 8 cups water
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Broth: In a large pot, combine the beef, pork, chicken, onion, garlic, cumin, salt, pepper, and bay leaf. Pour in the 8 cups of water. Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface. This will help guarantee a clear broth.
2. Simmer the Meats: Once boiling, reduce the heat to low and cover the pot. Allow the meats to simmer for about 1 hour, or until they’re tender. Stir occasionally to prevent sticking and guarantee even cooking.
3. Add Vegetables: After the meat has cooked for an hour, add the carrots, yuca, corn, and potatoes to the pot. Stir gently to incorporate the vegetables into the broth. Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
4. Adjust Seasoning: Taste the broth and adjust the seasoning if necessary, adding more salt or pepper according to your preferences. The broth should be flavorful and aromatic.
5. Serve: Once everything is cooked through, ladle the sancochado into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

When cooking sancochado, it’s important to choose a variety of meats for the best flavor. The combination of beef, pork, and chicken not only adds depth but also creates a rich broth.

Additionally, allow the dish to rest for a few minutes before serving; the flavors will continue to meld and intensify. If you’re short on time, you can use a pressure cooker to speed up the process, but be cautious with cooking times to avoid overcooking the vegetables.

Enjoy your rustic and hearty sancochado with your loved ones!

Sancochado Fusion: Blending Cultures and Flavors

Sancochado, a traditional Peruvian dish, is a hearty stew that serves as a celebration of the country’s rich culinary heritage. This dish is typically made with a variety of meats, vegetables, and spices that create a comforting broth. In this fusion recipe, we’ll introduce elements from other cuisines to elevate the classic sancochado experience. By incorporating ingredients like chorizo and Asian greens, we’ll create a unique version that honors the essence of Peru while embracing global flavors.

The base of our Sancochado Fusion will remain true to the original, featuring tender cuts of beef and chicken, while the addition of spices and ingredients from other cultures will add depth and complexity. This dish is perfect for gatherings, serving 4-6 people, and promises to impress your guests with its delightful combination of tastes and textures. Let’s embark on this culinary adventure!

Ingredients:

• 1 lb beef chuck, cut into large chunks
• 1 lb chicken thighs, bone-in and skinless
• 2 chorizo sausages, sliced
• 4 medium potatoes, peeled and quartered
• 2 large carrots, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 6 cups beef or chicken broth
• 1 cup Asian greens (such as bok choy or tatsoi)
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped (for garnish)
• Salt to taste
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and ginger, sautéing until they become translucent and fragrant, about 5 minutes. This step builds a flavorful base for your broth.
2. Brown the Meats: Add the beef chunks and chicken thighs to the pot, browning them on all sides for about 5-7 minutes. This process enhances the flavor of the meat and gives your dish a richer taste.
3. Incorporate Chorizo: Stir in the sliced chorizo, allowing it to cook for another 3 minutes. The chorizo will release its oils and spices, adding a distinct smokiness to the broth.
4. Add Vegetables and Spices: Toss in the potatoes and carrots, followed by the paprika, cumin, and black pepper. Stir well to coat the vegetables and meat with the spices, cooking for an additional 2 minutes to allow the flavors to meld.
5. Pour in the Broth: Carefully pour in the beef or chicken broth, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes. This slow cooking process allows the flavors to develop fully.
6. Add Asian Greens: Once the meat is tender, add the Asian greens to the pot and simmer for an additional 5 minutes. The greens will wilt quickly and add a fresh contrast to the hearty stew.
7. Season and Serve: Taste the broth and add salt as needed. Ladle the sancochado into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips: When preparing Sancochado Fusion, feel free to experiment with different vegetables based on seasonal availability or personal preference. You can also adjust the level of spice by incorporating chili peppers or other hot sauces if desired.

For a richer flavor, consider letting the stew sit for a few hours or overnight in the refrigerator before reheating it to serve; the flavors will deepen beautifully. Enjoy this delightful fusion dish with crusty bread or rice on the side for a complete meal!