10 Traditional Sancocho Recipes That Deliver Deep Home Style Comfort

When the air gets a bit crisp, a cozy bowl of Sancocho is just what you need. I’ve found 10 heartwarming traditional recipes straight from Latin America that bring the flavors of home right to your kitchen. Each version combines meats, root veggies, and spices in a way that’s truly special. You’ll love seeing how each country’s unique touch adds a new twist to this cherished dish. Let’s dive into these comforting recipes together.

Colombian Sancocho De Gallina

Colombian Sancocho De Gallina is a traditional chicken soup that embodies the heart and soul of Colombian cuisine. This comforting dish is a staple at family gatherings and special occasions, showcasing a delightful medley of flavors and textures. The rich broth, infused with the essence of fresh herbs and vegetables, is accompanied by tender pieces of hen, creating a hearty meal that warms both body and spirit. Each region in Colombia may have its variations, but the essence remains the same: a nourishing and satisfying dish that brings people together.

Preparing Colombian Sancocho De Gallina isn’t only a culinary endeavor but also a cultural experience. The process involves slow-cooking the hen to extract maximum flavor while allowing the vegetables to soften and release their goodness. This dish is often served with rice and avocado on the side, making it a complete meal that’s both delicious and filling. Whether you’re an experienced cook or a beginner, this recipe will guide you in creating a bowl of sancocho that your family will cherish and enjoy.

Ingredients (Serves 4-6)

• 1 whole hen (about 3-4 lbs), cut into pieces
• 10 cups of water
• 2 medium onions, chopped
• 4 cloves of garlic, minced
• 2 medium tomatoes, chopped
• 1 large potato, peeled and cut into chunks
• 1 large carrot, sliced
• 1 medium green plantain, peeled and cut into chunks
• 1 medium yuca (cassava), peeled and cut into chunks
• 1 cup of corn (fresh or frozen)
• 2 sprigs of fresh cilantro, chopped
• 1 tablespoon of salt (to taste)
• 1 teaspoon of black pepper (to taste)
• 1 teaspoon of ground cumin
• 2 tablespoons of vegetable oil
• Lime wedges (for serving)
• Avocado slices (for serving)
• Cooked white rice (for serving)

Cooking Instructions

1. Prepare the Hen: Rinse the pieces of hen under cold water and pat them dry. Season with salt and black pepper. This step guarantees that the meat is flavorful from the start.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes. This step builds the base flavor for the soup.
3. Brown the Chicken: Add the seasoned hen pieces to the pot and cook until they’re lightly browned on all sides, about 10 minutes. This will enhance the flavor of the broth as the chicken releases its juices.
4. Add the Vegetables: Incorporate the chopped tomatoes, potato chunks, carrot slices, green plantain, yuca, and corn into the pot. Stir to combine all the ingredients evenly.
5. Pour in the Water: Carefully add the 10 cups of water to the pot, making sure all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer.
6. Season the Broth: Add the ground cumin and check the seasoning, adjusting with more salt if necessary. This step is essential for achieving the desired flavor profile in the sancocho.
7. Simmer: Cover the pot and let the soup simmer for about 1.5 to 2 hours, or until the hen is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
8. Finish and Serve: Once cooked, remove the pot from the heat and stir in the chopped cilantro. Serve the sancocho hot, accompanied by lime wedges, avocado slices, and cooked white rice for a complete meal.

Extra Tips

For an even richer flavor, consider marinating the hen with the spices and aromatics for a few hours or overnight before cooking.

Additionally, feel free to customize the vegetables based on what you have available or your personal preferences. If you like a bit of heat, adding chopped jalapeños or a dash of hot sauce can elevate the dish.

Finally, remember to serve the sancocho with plenty of fresh lime; the acidity will brighten the flavors beautifully. Enjoy your cooking!

Dominican Sancocho

Dominican Sancocho is a hearty and flavorful stew that showcases the vibrant culinary traditions of the Dominican Republic. This dish is a staple at family gatherings and celebrations, often enjoyed during special occasions. It’s a comforting mix of various meats, vegetables, and spices, simmered to perfection, making it a perfect meal for sharing with loved ones. The combination of savory ingredients creates a rich broth that warms the soul and delights the taste buds.

The beauty of Dominican Sancocho lies in its versatility; you can adjust the ingredients based on what you have available or your personal preferences. Traditionally, it includes a mix of chicken, beef, and pork, but feel free to get creative with your protein choices. This dish is typically served with rice and avocado on the side, adding to its deliciousness and making for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 1 lb beef stew meat, cut into cubes
• 1 lb chicken thighs, bone-in, skinless
• 1 lb pork shoulder, cut into cubes
• 4 cups beef broth or water
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 medium sweet potato, diced
• 1 cup yucca, peeled and sliced
• 1 ripe plantain, sliced
• 1 cup corn (fresh or frozen)
• 1/2 cup cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon adobo seasoning
• 1 teaspoon oregano
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the meats into appropriate sizes and chopping the vegetables. Make certain everything is ready to go before starting to cook, as this will make the process smoother.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent and fragrant, about 3-4 minutes.
3. Brown the Meats: Increase the heat to medium-high and add the beef, chicken, and pork to the pot. Sprinkle with adobo seasoning, salt, and pepper. Brown the meats for about 5-7 minutes, stirring occasionally to guarantee they’re evenly cooked.
4. Add Broth and Simmer: Once the meats are browned, pour in the beef broth or water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes to allow the flavors to meld.
5. Incorporate the Vegetables: After 30 minutes, add the carrots, potatoes, sweet potato, yucca, and plantain to the pot. Stir well, then cover and continue to simmer for an additional 20-30 minutes, or until the vegetables are tender.
6. Finish with Corn and Cilantro: In the last 10 minutes of cooking, add the corn and chopped cilantro to the pot. Stir to combine, and adjust the seasoning with more salt, pepper, or adobo if necessary.
7. Serve: Once everything is cooked through and flavorful, ladle the Sancocho into bowls and serve hot with lime wedges on the side for squeezing over the top.

Extra Tips:

When cooking Dominican Sancocho, feel free to experiment with the types of meat and vegetables based on your family’s preferences and local availability. For an added depth of flavor, you can include a bay leaf or a touch of hot pepper.

If you like your soup thicker, you can mash some of the potatoes or yucca into the broth as it cooks. Also, remember that Sancocho is often better the next day, as the flavors continue to develop, so consider making a larger batch to enjoy later!

Puerto Rican Sancocho

Puerto Rican Sancocho is a hearty and flavorful stew that showcases the rich culinary heritage of Puerto Rico. This dish is known for its comforting blend of meats, root vegetables, and spices, making it a perfect meal for family gatherings or chilly evenings. Traditionally, it’s made with a combination of chicken, pork, and beef, complemented by an assortment of vegetables such as yucca, plantains, and potatoes, all simmered together to create a delectable broth that warms the soul.

The beauty of Sancocho lies in its versatility; you can adjust the meats and vegetables based on your preferences or what you have on hand. This dish isn’t only filling but also a celebration of local ingredients, making it a beloved staple among Puerto Ricans. So gather your ingredients and get ready to create a pot of deliciousness that will surely impress your family and friends.

Ingredients (Serves 4-6):

• 1 lb beef chuck, cut into cubes
• 1 lb pork shoulder, cut into cubes
• 1 lb chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium carrots, sliced
• 1 medium potato, diced
• 1 medium yucca, peeled and cut into chunks
• 2 ripe plantains, peeled and cut into thick slices
• 2-3 cups chicken or beef broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chuck and pork shoulder, seasoning them with salt and pepper. Brown the meat on all sides for about 5-7 minutes to develop flavor. Remove the meat and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables are softened and fragrant. This step builds the base flavor of the stew.
3. Combine Ingredients: Return the browned meat to the pot, and add the sliced carrots, diced potato, yucca chunks, and plantain slices. Stir everything together to combine.
4. Add Broth and Spices: Pour in the chicken or beef broth until it covers the ingredients by about an inch. Then, add the dried oregano, ground cumin, and bay leaf. Bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally, and check the meat for tenderness; it should easily fall apart when done.
6. Final Touches: Once the meat and vegetables are tender, taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
7. Serve: Ladle the Sancocho into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.

Extra Tips:

When making Puerto Rican Sancocho, feel free to customize it by adding your favorite vegetables or adjusting the types of meat based on your family’s preferences. If you prefer a thicker stew, you can mash some of the root vegetables before serving to create a creamier texture.

Additionally, allow the Sancocho to sit for a while after cooking; the flavors will meld beautifully as it cools. Enjoy with a side of rice or crusty bread for a complete meal!

Venezuelan Sancocho

Venezuelan Sancocho is a hearty and flavorful soup that embodies the spirit of traditional Latin American cooking. This dish combines a variety of meats, root vegetables, and spices, creating a warm and comforting meal that’s perfect for family gatherings or a cozy dinner at home. Each region in Venezuela may have its own variation, often influenced by local ingredients and personal preferences, but the essence of this dish remains the same: a delicious, filling soup that brings people together.

To make an authentic Venezuelan Sancocho, you’ll need a selection of meats, such as beef, chicken, or pork, along with a mix of vibrant vegetables like yucca, plantains, and corn. The rich broth is seasoned with aromatics like garlic, onions, and cilantro, imparting a depth of flavor that makes each bowl irresistible. Whether served as a main course or a comforting side dish, this sancocho is sure to delight everyone at the table.

Ingredients (Serves 4-6):

• 1 lb beef (cut into chunks, such as chuck or brisket)
• 1 lb chicken (cut into pieces)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 medium potatoes (peeled and cubed)
• 1 large yucca (peeled and cut into chunks)
• 2 ripe plantains (peeled and sliced)
• 2 ears of corn (cut into halves)
• 1 large carrot (sliced)
• 1 bell pepper (chopped)
• 1 tsp cumin
• 1 tsp oregano
• 1 bunch of cilantro (chopped)
• Salt and pepper to taste
• 8 cups water
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Meats: In a large pot, combine the beef and chicken with 8 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and skim off any foam that appears on the surface. This will help create a clearer broth.
2. Add Aromatics: Stir in the chopped onion, minced garlic, and chopped bell pepper into the pot. Allow the mixture to simmer for about 10-15 minutes. This step enhances the flavor of the broth, infusing it with the aromatic properties of the vegetables.
3. Incorporate Vegetables: Add the cubed potatoes, yucca, sliced plantains, carrot, and corn to the pot. Season with cumin, oregano, salt, and pepper. Cover the pot and let the ingredients cook on low heat for about 30-40 minutes, or until the meats are tender and the vegetables are cooked through.
4. Finish with Cilantro: Once the meats and vegetables are tender, stir in the chopped cilantro for a fresh burst of flavor. Let the sancocho simmer for another 5 minutes to allow the cilantro to release its fragrance into the soup.
5. Serve: Remove the pot from heat and ladle the sancocho into bowls. Serve with lime wedges on the side for squeezing over the soup, which adds a delightful tanginess.

Extra Tips:

For a richer flavor, consider marinating the meats in garlic, lime juice, and spices a few hours before cooking. Additionally, if you prefer a thicker broth, you can mash some of the cooked yucca or potatoes and stir it back into the soup.

Feel free to customize the vegetables based on what you have available, as sancocho is versatile and can accommodate different ingredients according to personal taste. Enjoy your hearty Venezuelan Sancocho with crusty bread or rice for a complete meal!

Ecuadorian Sancocho De Pescado

Ecuadorian Sancocho De Pescado is a traditional fish soup that embodies the rich culinary heritage of Ecuador. This delightful dish combines a variety of fresh ingredients, including fish, plantains, and spices, to create a hearty and flavorful meal. The warmth of the broth paired with the tender fish and the sweetness of the plantains makes it a comforting choice for any occasion.

Sancocho is often enjoyed as a family meal, perfect for gatherings or simply to warm you up on a chilly day. The beauty of Sancocho De Pescado lies in its versatility, allowing you to use different types of fish, depending on what you have available or prefer. Typically, a firm white fish like tilapia or snapper is used, but you can experiment with other varieties to suit your taste.

Served with rice or avocado on the side, this dish is a delightful representation of Ecuadorian flavors and will surely impress your family and friends.

Ingredients (Serves 4-6)

• 1.5 lbs of firm white fish (tilapia or snapper), cleaned and cut into chunks
• 2 large ripe plantains, peeled and sliced
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, chopped (red or green)
• 2 tomatoes, diced
• 4 cups of fish or vegetable broth
• 1 tablespoon of ground cumin
• 1 tablespoon of achiote (annatto) powder
• 2 tablespoons of fresh cilantro, chopped
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Ingredients: Begin by cleaning and cutting the fish into bite-sized chunks. Peel and slice the plantains into thick rounds. Chop the onion, bell pepper, and tomatoes, and mince the garlic. Set all the ingredients aside for easy access during cooking.
2. Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions, bell pepper, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
3. Add the Tomatoes and Spices: Stir in the diced tomatoes, ground cumin, and achiote powder into the sautéed vegetables. Cook for an additional 3-4 minutes until the tomatoes begin to soften and release their juices.
4. Pour in the Broth: Carefully add the fish or vegetable broth to the pot. Bring the mixture to a gentle boil, allowing the flavors to meld together, which should take about 5 minutes.
5. Incorporate the Plantains: Once the broth is boiling, add the sliced plantains to the pot. Reduce the heat to a simmer and cook for about 10-15 minutes until the plantains are tender but not mushy.
6. Add the Fish: Gently place the fish chunks into the pot, being careful not to break them apart. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
7. Season and Garnish: Taste the sancocho and add salt and pepper as needed. Just before serving, stir in the fresh cilantro for added flavor and freshness.
8. Serve: Ladle the Sancocho De Pescado into bowls and serve hot with lime wedges on the side for squeezing over the soup.

Extra Tips

For a richer flavor, consider adding a few slices of cooked bacon or chorizo to the sautéed vegetables in step 2. Additionally, if you prefer a spicier kick, feel free to incorporate chopped jalapeños or a dash of hot sauce to the broth.

This dish can be customized with other vegetables such as yucca or corn, allowing you to create a version that suits your personal taste. Enjoy your cooking adventure with this vibrant and hearty Ecuadorian classic!

Panamanian Sancocho

Panamanian Sancocho is a traditional chicken soup that embodies the rich flavors and cultural heritage of Panama. This hearty dish is a comforting blend of chicken, root vegetables, and aromatic herbs, making it a staple in many Panamanian households. Often enjoyed during family gatherings or special occasions, Sancocho isn’t only delicious but also a wonderful way to experience the culinary traditions of the region.

The key to a perfect Panamanian Sancocho lies in the quality of ingredients and the slow cooking process that allows all the flavors to meld beautifully. The use of fresh herbs, particularly culantro, gives this dish its distinct flavor profile. Whether you’re preparing it for a family meal or a festive occasion, this dish is sure to warm the hearts of those who enjoy it.

Ingredients (Serves 4-6):

• 4 pieces of chicken (preferably bone-in, skin-on)
• 8 cups of water
• 2 medium yuca (cassava), peeled and cut into chunks
• 2 medium potatoes, peeled and diced
• 1 large carrot, sliced
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 bunch of culantro (or cilantro), chopped
• 2 teaspoons of salt (or to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of oregano
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Chicken: In a large pot, add the chicken pieces and cover them with 8 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and skim off any foam that rises to the surface. This helps to clarify the broth.
2. Add Aromatics: Once the chicken is prepped, add the chopped onion, minced garlic, and bell pepper to the pot. These ingredients will deepen the flavor of the broth. Let them simmer with the chicken for about 10 minutes.
3. Incorporate Vegetables: After the aromatics have softened, add the yuca, potatoes, and carrots to the pot. Stir everything gently to combine, and then season the soup with salt, black pepper, and oregano. Allow the mixture to cook for an additional 20-25 minutes, or until the vegetables are tender.
4. Finish with Herbs: Once the vegetables are cooked through, stir in the chopped culantro (or cilantro) and lime juice for a fresh burst of flavor. Let the Sancocho simmer for another 5 minutes to infuse the herbs into the broth.
5. Serve: Taste the broth and adjust the seasoning if necessary. Serve the Sancocho hot, ensuring each bowl has a good mix of chicken, vegetables, and broth. It can be enjoyed on its own or accompanied by a side of rice.

Extra Tips: For an even richer flavor, consider marinating the chicken with lime juice, garlic, and spices a few hours before cooking. This will enhance the taste of the meat. Additionally, feel free to customize the vegetables based on what you have on hand—plantains and corn are great additions.

Remember that Sancocho often tastes better the next day as the flavors continue to meld, so don’t hesitate to make a larger batch!

Cuban Sancocho

Cuban Sancocho is a hearty and flavorful stew that reflects the vibrant culinary traditions of Cuba. This dish is a melange of various meats, vegetables, and spices that come together to create a rich, comforting meal perfect for family gatherings or special occasions. Typically served over rice, Cuban Sancocho isn’t only filling but also showcases the diverse flavors of the Caribbean, making it a must-try for anyone looking to explore Cuban cuisine.

The origins of Sancocho can be traced back to the Spanish Caribbean, where different variations have emerged in various countries. In Cuba, the dish is often made with a combination of pork, chicken, and beef, simmered slowly with root vegetables like yucca, plantains, and potatoes. This results in a robust and satisfying dish that warms the soul and delights the palate.

Ingredients (Serves 4-6)

• 1 lb chicken thighs, bone-in and skin-on
• 1 lb beef chuck, cut into cubes
• 1 lb pork shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 2 large carrots, sliced
• 1 medium potato, diced
• 1 medium yucca root, peeled and cut into chunks
• 2 green plantains, peeled and cut into rounds
• 4 cups chicken or beef broth
• 1 bay leaf
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Meat: Start by seasoning the chicken thighs, beef chuck, and pork shoulder with salt, pepper, and cumin. Let them marinate for about 30 minutes to enhance the flavors.
2. Sear the Meat: In a large pot, heat the olive oil over medium-high heat. Once hot, add the marinated meats in batches, searing them until they’re browned on all sides. This step locks in the juices and adds depth to the stew.
3. Sauté the Aromatics: After the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant.
4. Add the Vegetables: Return the seared meat to the pot, and add the sliced carrots, diced potato, yucca chunks, and plantain rounds. Stir everything together to combine.
5. Simmer the Stew: Pour in the chicken or beef broth, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the meats are tender and the vegetables are cooked through.
6. Check Seasoning and Serve: Once cooked, taste the Sancocho and adjust the seasoning with more salt and pepper if needed. Discard the bay leaf before serving. Ladle the Sancocho into bowls, garnish with chopped cilantro, and serve with lime wedges on the side.

Extra Tips

When preparing Cuban Sancocho, feel free to customize the ingredients based on what you have available or your personal preferences. You can add other vegetables like corn or green beans, or use different cuts of meat.

The longer you simmer the stew, the more flavorful it will become, so don’t rush the cooking process. Additionally, Sancocho is often even better the next day, as the flavors continue to develop, making it a great dish to prepare in advance.

Sancocho De Res (Beef Sancocho)

Sancocho De Res, or Beef Sancocho, is a traditional and hearty Latin American stew that brings together the rich flavors of beef and a variety of vegetables. This comforting dish is perfect for gatherings and family meals, as it not only fills the stomach but also warms the heart. Each region may have its unique twist, but the essence of Sancocho remains the same: a delicious blend of meats, root vegetables, and spices simmered to perfection.

The key to a great Sancocho De Res lies in the quality of the beef and the freshness of the vegetables. As the stew cooks, the flavors meld together beautifully, creating a rich broth that’s both soothing and satisfying. Whether you enjoy it on a chilly day or during a festive occasion, this dish is bound to impress your family and friends. Serve it with white rice and avocado for a complete meal that will leave everyone asking for seconds.

Ingredients (Serves 4-6 people):

• 2 pounds beef chuck, cut into large chunks
• 8 cups water
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 medium yuca (cassava), peeled and cut into chunks
• 1 ear of corn, cut into thirds
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Beef: In a large pot, add the beef chunks and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer. As it simmers, skim off any foam that rises to the surface to guarantee a clear broth.
2. Add Aromatics: After about 30 minutes of simmering, add the chopped onions, minced garlic, and a pinch of salt to the pot. Stir well and continue to simmer for an additional 30 minutes. This will infuse the broth with rich flavors.
3. Incorporate Vegetables: Once the beef is tender, add the carrots, potatoes, yuca, corn, bell pepper, and tomatoes to the pot. Stir to combine all the ingredients, then season with cumin, oregano, salt, and pepper. Allow the stew to simmer for another 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.
4. Taste and Adjust Seasoning: As the Sancocho cooks, taste the broth and adjust the seasoning if necessary. If you prefer a spicier flavor, you can also add chopped chili peppers or hot sauce at this point.
5. Serve: Once everything is cooked through, remove the pot from the heat. Ladle the Sancocho De Res into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the dish, and enjoy with white rice for a complete meal.

Extra Tips:

When making Sancocho De Res, feel free to customize the ingredients based on your preferences or what you have on hand. You can incorporate other vegetables like plantains or squash, or even different cuts of meat such as pork or chicken.

Allow the stew to sit for a few minutes before serving, as this will enhance the flavors even more. For an added touch, consider serving it with a side of avocado or a sprinkle of jalapeños for some extra heat. Enjoy this delightful dish with family and friends for a truly communal meal.

Sancocho De Pollo (Chicken Sancocho)

Sancocho de Pollo is a traditional Latin American dish that brings together a variety of flavors in a hearty soup, perfect for family gatherings or a cozy dinner. Originating from countries such as the Dominican Republic and Colombia, this comforting chicken stew is characterized by its rich broth, tender chicken, and an array of vegetables. The combination of spices infuses the dish with a delightful aroma, making it a beloved staple in many households.

Each region may have its own twist on the recipe, but the soul of Sancocho remains the same—a celebration of home-cooked goodness.

To make this delightful dish, you’ll need a selection of fresh ingredients that will enhance the flavor profile of the Sancocho. The dish typically includes chicken, root vegetables, and herbs, simmered together to create a savory broth that warms the heart.

Enjoy this Sancocho De Pollo as a main course, accompanied by rice or avocado, and share it with your loved ones for a truly fulfilling dining experience.

Ingredients (serving size: 4-6 people):

• 1 whole chicken (cut into pieces)
• 8 cups of water
• 2 medium potatoes (peeled and diced)
• 1 medium yucca (cassava, peeled and diced)
• 2 ears of corn (cut into thirds)
• 1 large carrot (sliced)
• 1 medium onion (chopped)
• 4 cloves of garlic (minced)
• 1 bell pepper (chopped)
• 1/4 cup of cilantro (chopped)
• 2 teaspoons of salt (to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of oregano
• 2 tablespoons of olive oil
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the pieces of chicken and season them with salt and pepper. Sear the chicken for about 5 minutes on each side until golden brown. This step helps to lock in the flavors and gives the chicken a nice texture.
2. Sauté Aromatics: Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables become tender and fragrant. This will create a flavorful base for your Sancocho.
3. Add Water and Chicken: Return the browned chicken to the pot. Pour in the 8 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. This allows the chicken to cook through and release its flavors into the broth.
4. Incorporate Vegetables: After 30 minutes, add the diced potatoes, yucca, corn, and sliced carrot to the pot. Stir in the oregano and lime juice. Continue to simmer for another 25-30 minutes, or until the vegetables are tender and the chicken is fully cooked. Keep an eye on the pot to ascertain it doesn’t boil over.
5. Final Touches: Once the vegetables are tender, taste the broth and adjust the seasoning with more salt and pepper if needed. Add the chopped cilantro just before serving for a fresh herby flavor.
6. Serve: Ladle the Sancocho De Pollo into bowls and serve hot, with rice or avocado on the side for a complete meal. Enjoy the comforting flavors of this traditional dish!

Extra Tips: For a richer flavor, consider using chicken thighs instead of a whole chicken, as they tend to be juicier. Additionally, feel free to customize the vegetables based on what you have on hand or prefer.

Plantains, for instance, can be a delicious addition. If you have leftovers, Sancocho often tastes even better the next day, as the flavors continue to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Sancocho De Maíz (Corn Sancocho)

Sancocho De Maíz, or Corn Sancocho, is a hearty and comforting dish that brings together the flavors of various meats, vegetables, and of course, sweet corn. This traditional Latin American stew is loved for its rich taste and the warmth it provides on a chilly day. The combination of tender meat, fresh corn, and spices creates a delightful experience that’s perfect for family gatherings or cozy nights in.

Cooking Sancocho De Maíz isn’t only a celebration of ingredients but also a way to connect with culture and heritage. As you prepare this dish, you’ll find that it encourages sharing and togetherness. The simplicity of the ingredients doesn’t take away from the complexity of the flavors, making it a favorite among many. Let’s explore the delicious world of Sancocho De Maíz!

Ingredients (serving size: 4-6 people)

• 2 cups of fresh corn kernels (or 2-3 ears of corn, cut from the cob)
• 1 pound of beef stew meat, cut into chunks
• 1 pound of chicken thighs, skinless and boneless
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 medium potatoes, peeled and cubed
• 1 medium carrot, sliced
• 1 bell pepper, chopped
• 6 cups of chicken or beef broth
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Meat: In a large pot, heat a bit of oil over medium-high heat. Add the beef stew meat and chicken thighs. Season with salt and pepper, then brown the meat on all sides for about 5-7 minutes. This step enhances the flavor of the meat and forms a nice crust.
2. Sauté Aromatics: Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions are translucent and fragrant. This helps to build a flavor base for the sancocho.
3. Add Vegetables and Broth: Next, add the cubed potatoes, sliced carrots, and chopped bell pepper to the pot. Pour in the chicken or beef broth, ensuring that the meat and vegetables are fully submerged. This step will create a rich and hearty broth for your sancocho.
4. Season the Stew: Stir in the cumin, oregano, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the meat is tender and the flavors meld together.
5. Incorporate Corn: After 30 minutes, add the fresh corn kernels to the pot. Stir well and continue to simmer for another 10-15 minutes. This allows the sweetness of the corn to infuse into the stew.
6. Final Touches: Once the corn is cooked, taste the sancocho and adjust seasoning if necessary. Remove the pot from heat. Serve hot, garnished with fresh cilantro and lime wedges on the side for an added burst of flavor.

Extra Tips

When preparing Sancocho De Maíz, feel free to customize the ingredients based on your preferences or what you have on hand. You can add other root vegetables like yucca or plantains for additional flavor and texture.

If you prefer a thicker stew, you can mash some of the potatoes in the pot before serving. Additionally, Sancocho tastes even better the next day, so consider making it in advance for a delicious meal ready to go!