Sancocho, a hearty stew originating from Latin America, has been a staple in many households for generations. This flavorful and comforting dish brings people together, filling their bellies and warm hearts with love. Whether you’re looking for a traditional recipe passed down through generations or a modern twist on this classic comfort food, we’ve got you covered. In this article, we’ll take you on a culinary journey across the Caribbean and Latin America, exploring 20 different Sancocho recipes that are sure to become new favorites.
From classic chicken and beef stews to vegetarian and seafood options, our collection of Sancocho recipes is as diverse as it is delicious. Each recipe has been carefully curated to provide you with a unique and authentic taste of the region, using traditional ingredients and cooking methods to bring out the best flavors. So go ahead, grab your apron, and get ready to cook up some warmth and love in your kitchen!
Traditional Colombian Sancocho with Chicken
This hearty stew originated from the Andean region of Colombia, where it’s a staple comfort food. With its rich flavors and tender chicken, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large yuca root, peeled and sliced
– 1 large plantain, peeled and sliced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions, garlic, potatoes, yuca, and plantain. Cook for 5 minutes or until the vegetables are slightly tender.
3. Add the cumin, paprika, salt, and pepper. Stir well.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 1 hour
Dominican Sancocho with Seven Meats
This hearty stew is a staple of Dominican cuisine, packed with seven different meats and a rich broth that’s sure to satisfy any appetite. Perfect for special occasions or cozy weeknight meals.
Ingredients:
– 1 pound beef brisket, cut into large chunks
– 1 pound pork shoulder, cut into large chunks
– 1 pound chicken thighs, cut into bite-sized pieces
– 1 pound lamb, cut into small cubes
– 1/2 pound beef short ribs
– 1/2 pound veal shanks
– 1/4 cup chorizo sausage, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, brown the meats in batches over medium-high heat.
2. Add the onions, garlic, carrots, and celery, and cook until the vegetables are tender.
3. Add the diced tomatoes, beef broth, and chorizo sausage. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours or until the meats are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 1/2 hours
Puerto Rican Sancocho de Res
Sancocho de Res is a hearty and flavorful Puerto Rican beef stew that’s perfect for special occasions or everyday meals.
Ingredients:
– 2 pounds beef brisket or chuck, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onions, garlic, potatoes, carrot, and celery; cook until the vegetables are tender, about 10 minutes.
4. Stir in the cumin, oregano, salt, and pepper.
5. Pour in the beef broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 2 hours or until the meat is tender.
Cooking Time: 2 hours
Ecuadorian Sancocho de Gallina
Sancocho de Gallina is a beloved Ecuadorian dish that warms the heart and satisfies the appetite. This rich chicken stew is made with tender chunks of chicken, potatoes, corn, and other root vegetables, all slow-cooked in a flavorful broth.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 large potatoes, peeled and cubed
– 1 cup corn kernels
– 1 cup carrots, peeled and sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, sauté the onions and garlic in a little oil until softened.
2. Add the chicken pieces and cook until browned on all sides.
3. Add the potatoes, corn, carrots, cumin, paprika, salt, and pepper.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 1 hour or until the chicken is tender.
6. Serve hot with crusty bread or rice.
Cooking Time: 1 hour
Panamanian Sancocho with Culantro
This hearty stew is a staple of Panamanian cuisine, and the addition of culantro gives it a unique flavor profile that’s sure to delight. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef or pork bones
– 2 medium-sized yucca root, peeled and cut into 1-inch pieces
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 4 cups beef or chicken broth
– 2 tablespoons culantro leaves, chopped (optional)
– Cooking oil for frying
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; cook until the vegetables are tender.
2. Add the bones, cumin, paprika, salt, and black pepper. Cook for 5 minutes.
3. Add the yucca root and broth. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the yucca is tender.
4. Stir in chopped culantro leaves, if using. Serve hot with rice or warm tortillas.
Cooking Time: 45-50 minutes
Cuban Sancocho Criollo
Discover the rich flavors of Cuba’s national stew, Sancocho Criollo, a hearty and comforting dish perfect for family gatherings or special occasions.
Ingredients:
– 1 pound beef short ribs
– 1 pound pork ribs
– 1 pound chicken thighs
– 2 medium-sized yuca roots, peeled and cut into large chunks
– 2 medium-sized plantains, peeled and cut into large slices
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Brown the short ribs, pork ribs, and chicken thighs in batches, about 5 minutes per batch. Remove from pot and set aside.
4. Add more oil if needed, then sauté the yuca, plantains, carrots, celery, and garlic until slightly tender, about 10 minutes.
5. Add browned meat back to the pot along with cumin, paprika, salt, and pepper. Pour in beef broth and bring to a boil.
6. Transfer the pot to the preheated oven and cook for 1 hour and 30 minutes, or until the meat is tender.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour and 30 minutes
Venezuelan Sancocho de Pescado
A hearty fish stew originating from Venezuela, Sancocho de Pescado is a flavorful and comforting dish perfect for any occasion.
Ingredients:
– 1 pound of firm white fish (such as tilapia or cod), cut into large chunks
– 2 medium-sized potatoes, peeled and cut into bite-sized pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of vegetable oil
– 1 teaspoon of paprika
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 cups of water
– 2 tablespoons of tomato paste
– 2 Scotch bonnet peppers (optional), chopped
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the fish, potatoes, paprika, salt, and pepper. Cook for 5-7 minutes or until the fish is cooked through.
5. Add the water, tomato paste, and Scotch bonnet peppers (if using). Bring to a boil then reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Serve hot with crusty bread or over rice.
Cooking Time: 20-25 minutes
Peruvian Sancocho de Cordero
Sancocho de Cordero is a hearty and flavorful Peruvian stew made with lamb, potatoes, corn, and vegetables. This traditional dish is perfect for special occasions or family gatherings.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 4-6 medium-sized potatoes, peeled and cut into large chunks
– 1 cup fresh corn kernels
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 cups beef broth
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Add the potatoes, corn, cumin, salt, and black pepper to the pot. Stir well.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce heat to low and simmer for 1 hour or until the lamb is tender.
Cooking Time: 1 hour 15 minutes
Slow Cooker Sancocho for Busy Days
A hearty and comforting Puerto Rican stew that’s perfect for a quick dinner on a busy day. This slow cooker recipe is easy to prepare and packed with flavor.
Ingredients:
– 1 pound beef or pork, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup Sancocho seasoning blend (or substitute with a combination of oregano, cumin, and paprika)
– 4 cups beef broth
– 1/2 cup uncooked white rice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Brown the meat in a skillet over medium-high heat; set aside.
2. In the slow cooker, combine the onion, garlic, bell pepper, diced tomatoes, Sancocho seasoning blend, and beef broth.
3. Add the browned meat to the slow cooker and stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, add the uncooked rice to the slow cooker and stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Sancocho with Scotch Bonnet Peppers
Experience the bold flavors of Puerto Rico with this hearty and aromatic stew, infused with the fiery heat of scotch bonnet peppers.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 Scotch Bonnet peppers, seeded and chopped (use gloves when handling)
– 1 cup beef broth
– 1 tablespoon olive oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the beef pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the Scotch Bonnet peppers, garlic, potatoes, beef broth, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 1 hour and 30 minutes, or until the beef is tender.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour and 30 minutes
Vegetarian Sancocho with Plantains and Yuca
This hearty Puerto Rican stew is a twist on the traditional recipe, substituting meat for plantains and yuca. Perfect for a comforting meal or special occasion.
Ingredients:
– 2 large plantains, peeled and chopped
– 1 medium-sized yuca, peeled and chopped
– 2 cups of vegetables (such as carrots, potatoes, green beans)
– 4 cups of vegetable broth
– 1 can of diced tomatoes
– 1 teaspoon of cumin
– Salt and pepper to taste
– 2 tablespoons of olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped plantains and yuca, cooking for 5 minutes or until they start to soften.
3. Add the vegetables, vegetable broth, diced tomatoes, cumin, salt, and pepper. Stir well.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the plantains and yuca are tender.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Sancocho Trifásico (Three-Meat Stew)
Experience the rich flavors of Puerto Rico with this hearty Sancocho Trifásico, a traditional three-meat stew made with beef, pork, and chicken.
Ingredients:
– 1 pound beef brisket or shank, cut into large pieces
– 1 pound pork shoulder, cut into large pieces
– 1 pound boneless chicken thighs, cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup yuca (cassava), peeled and cubed
– 1 cup sweet potato, peeled and cubed
– 1 cup beef broth
– 1 cup water
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Brown the beef, pork, and chicken pieces in batches, about 5 minutes per batch. Remove and set aside.
3. Add more oil if necessary, then sauté the onions and garlic until softened.
4. Add the yuca, sweet potato, beef broth, water, salt, and black pepper. Bring to a boil.
5. Return the meats to the pot, cover, and simmer for 1 hour or until the meat is tender.
6. Serve hot with steamed rice or crusty bread.
Cooking Time: 1 hour 15 minutes
Sancocho de Costilla (Beef Rib Stew)
This hearty Sancocho de Costilla is a traditional Puerto Rican stew that’s perfect for a cozy dinner or special occasion. Tender beef ribs simmered in a rich and flavorful broth, accompanied by potatoes, carrots, and plantains.
Ingredients:
– 2 pounds beef ribs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 2 medium-sized potatoes, peeled and cubed
– 2 medium-sized carrots, peeled and sliced
– 1 ripe plantain, peeled and sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add chopped onion and minced garlic; cook until softened, about 5 minutes.
4. Add beef broth, water, potatoes, carrots, and plantain to the pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or until meat is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 2 hours
Sancocho de Mondongo (Tripe Stew)
This hearty, slow-cooked stew is a staple of Dominican cuisine, rich in flavor and nourishment. Sancocho de Mondongo is a comforting, soul-warming dish that’s perfect for any occasion.
Ingredients:
– 1 pound beef tripe, cleaned and cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the tripe, potato, carrot, diced tomatoes, beef broth, cumin, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the tripe is tender.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours
Sancocho de Pollo y Maíz (Chicken and Corn Stew)
This hearty stew from the Dominican Republic is a flavorful blend of chicken, corn, and aromatic spices. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups of chicken broth
– 1 cup of corn kernels (fresh or canned)
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– 2 tablespoons of olive oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, cumin, paprika, salt, and pepper. Cook until the chicken is browned on all sides, about 7-8 minutes.
5. Add the chicken broth and bring to a boil.
6. Reduce heat to low, add the corn kernels, and simmer for 20-25 minutes or until the stew has thickened slightly.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Sancocho de Pato (Duck Stew)
This hearty stew is a staple of Dominican cuisine, perfect for special occasions or cozy nights in. With tender duck, flavorful vegetables, and aromatic spices, Sancocho de Pato is sure to warm your belly and your heart.
Ingredients:
– 1 whole duck (3-4 lbs), cut into 8 pieces
– 2 medium-sized onions, chopped
– 2 cloves of garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large sweet potato, peeled and cubed
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the duck pieces and cook until browned on all sides, about 10-12 minutes.
4. Add the garlic, cumin, paprika, salt, and pepper. Stir to combine.
5. Add the potatoes, carrot, and sweet potato. Pour in the chicken broth.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the duck is tender.
7. Serve hot and enjoy!
Cooking Time: 1 hour 15 minutes
Sancocho de Chivo (Goat Stew)
This hearty Sancocho de Chivo is a traditional Dominican dish that warms the soul and satisfies the appetite. With tender goat meat, aromatic spices, and a rich broth, this stew is perfect for a cozy night in.
Ingredients:
– 1 pound goat meat (chivo), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 1 cup water
– 2 potatoes, peeled and cubed (optional)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and garlic; sauté until softened.
3. Add goat meat, cumin, oregano, salt, and pepper; brown the meat.
4. Pour in beef broth and water; bring to a boil.
5. Reduce heat and simmer for 1 hour or until goat is tender.
6. Add potatoes (if using) and continue to simmer for another 30 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro (if desired).
Cooking Time: Approximately 2 hours.
Sancocho de Camarones (Shrimp Stew)
A hearty and flavorful Latin American dish, Sancocho de Camarones is a staple in many Caribbean and Central American households. This shrimp stew is perfect for a cozy dinner with family or friends.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups of water
– 2 tablespoons of olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion, minced garlic, and chopped red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the potatoes, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Pour in the coconut milk and water. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until the potatoes are cooked through.
5. Add the shrimp to the pot and cook for an additional 2-3 minutes or until they’re pink and fully cooked.
Cooking Time: 20-25 minutes
Sancocho Verde with Green Plantains
This vibrant green Sancocho Verde is a hearty and flavorful Dominican stew that combines tender plantains, chicken, and vegetables in a richly colored broth. A comforting and satisfying meal perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium green plantains, peeled and sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, combine chicken, plantains, onion, garlic, bell pepper, and spices.
2. Pour in diced tomatoes and chicken broth. Season with salt and pepper.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 30 minutes or until the plantains are tender.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Sancocho de Frijoles (Bean Stew)
This hearty Sancocho de Frijoles is a classic Dominican dish that’s perfect for a cold winter day. With its rich, flavorful broth and tender beans, it’s a comforting meal that will warm your soul.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until softened, about 5 minutes.
3. Add the soaked black beans, diced tomatoes, beef broth, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 1 hour
Summary
Get cozy with these 20 hearty Sancocho recipes from across Latin America! From traditional Colombian chicken stew to spicy Dominican seven-meat extravaganza, and from slow cooker Puerto Rican beef ribs to vegetarian Ecuadorian gallina delight, there’s a Sancocho recipe for every taste and occasion. Explore the rich flavors of Cuba, Venezuela, Peru, Panama, and more with this diverse collection of comfort food recipes.
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