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5.0 from 9 votes

Sancocho Recipe (Latin American Stew)

Sancocho is a hearty Latin American stew made with stewed beef, root vegetables, corn, and more simmered until tender, a delicious one pot meal.

Prep Time
15 mins
Cook Time
3 hrs
Servings: 12
Calories: 428 kcal
Course: Main Course , Soup
Cuisine: Caribbean , Puerto Rican , Colombian

Ingredients

  • 3 tablespoons olive oil
  • 1 bell pepper chopped
  • 1 large onion chopped
  • 4 aji dulce peppers chopped (use other ajis to your preference, or use small sweet peppers as a substitute)
  • 4 cloves garlic minced
  • 1/4 cup chopped cilantro
  • 1 pound boneless beef chuck cut into bite-sized pieces
  • 1 pound boneless pork shoulder cut into bite-sized pieces
  • 2 pounds boneless chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon dried oregano
  • 3 ears corn cut into thirds or quarters
  • 1 large yuca about 8 ounces, peeled and cut into bite-sized pieces
  • 1 large yam about 8 ounces, peeled and cut into bite-sized pieces
  • 1 pound butternut squash or use pumpkin, peeled and cut into bite-sized pieces
  • 2 green plantains peeled and quartered
  • 1 cup tomato sauce
  • salt and pepper to taste
  • 3-4 cups water or use chicken, beef or vegetable stock - or enough to cover the ingredients

Instructions

    Cup of Yum
  1. Heat the oil in a large pot or Dutch oven to medium heat and add the peppers and onions. Cook for 5 minutes to soften, stirring.
  2. Add the garlic and cilantro and stir. Cook for 1 minute.
  3. Add the beef, pork and chicken pieces with the oregano. Cook for 10 minutes, stirring occasionally, to brown the meats.
  4. Add the corn, yuca, yam, squash and plantains (and any other root vegetables you're using).
  5. Add tomato sauce and enough water or stock to cover. Adjust with salt and pepper. Cover and simmer for 2.5 to 3 hours, or until the meats are very tender.
  6. Remove the plantains from the stew and mash them slightly in a separate bowl. Return to the pot and cook another 2 minutes.
  7. Serve with white rice and crusty bread.

Notes

  • The Root Vegetables. This is largely a root vegetable stew made with local ingredients. Typical root vegetables include yautia root, name root, taro, pumpkin, yuca, yams, squash, red potatoes, sweet potatoes, carrots and others. You can easily swap them for others available to you.
  • The Meats. Sancocho is often made with a variety of traditional stew meats, though you can focus on a single protein if you'd like. I have seen many recipes for chicken sancocho, beef sancocho, pork sancocho, or a mix.
  • Serving. Sancocho is traditionally served with white rice, though it is perfectly fine on its own. Serve some crusty bread on the side, or even try it over other grains or noodles.

Nutrition Information

Calories 428kcal (21%) Carbohydrates 46g (15%) Protein 35g (70%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 97mg (32%) Sodium 266mg (11%) Potassium 1465mg (42%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 6147IU (123%) Vitamin C 95mg (106%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 428

% Daily Value*

Calories 428kcal 21%
Carbohydrates 46g 15%
Protein 35g 70%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 266mg 11%
Potassium 1465mg 31%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 6147IU 123%
Vitamin C 95mg 106%
Calcium 62mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.