Sancocho

Savor the heartwarming flavors of Sancocho, a traditional Latin American stew that’s the perfect marriage of comfort and bold seasoning. Packed with tender beef, succulent chicken thighs, and smoky sausage, this one-pot wonder is brimming with hearty vegetables like yucca, plantains, and potatoes. Simmered slowly to create a rich, savory broth seasoned with garlic, cumin, and fresh cilantro, every bite offers a taste of tradition. A splash of lime juice before serving adds a refreshing tang, balancing the robust flavors beautifully. Whether paired with white rice or crusty bread, Sancocho is more than just a stew—it’s a soul-satisfying meal that’ll have your family coming back for seconds. Perfect for large gatherings, this recipe is as nourishing as it is delicious!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 8

Ingredients

• 1 pound beef chuck, cut into cubes
• 1 pound boneless skinless chicken thighs, cut into pieces
• 0.5 pound smoked sausage, sliced
• 10 cups water
• 2 ears corn on the cob, cut into thirds
• 1 large green plantain, peeled and sliced
• 1 medium yam, peeled and cubed
• 1 medium yucca, peeled and cubed
• 2 large russet potatoes, peeled and cubed
• 2 medium carrots, sliced
• 2 pieces celery stalks, chopped
• 0.5 cup cilantro, chopped
• 1 large onion, chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin
• 1 piece lime, juiced

Directions

Step 1

In a large stock pot, add the cubed beef chuck and fill with 8 cups of water. Bring to a boil over high heat, then reduce the heat and let simmer for 40 minutes, skimming off any foam that rises to the surface.

Step 2

Add the chicken thighs to the pot and continue to simmer for another 20 minutes.

Step 3

Stir in the smoked sausage slices, corn pieces, plantain slices, and yam cubes. Let simmer for 20 minutes.

Step 4

Add the yucca cubes, potatoes, carrots, celery, half of the cilantro, chopped onion, and minced garlic. Pour in the remaining 2 cups of water if needed to ensure all ingredients are covered.

Step 5

Season the soup with salt, black pepper, and cumin. Stir well and let the sancocho continue to simmer for another 50 minutes to an hour, or until all the vegetables are tender and the flavors have melded together.

Step 6

Just before serving, stir in the lime juice and the remaining cilantro.

Step 7

Check the seasoning and adjust with more salt and pepper if necessary.

Step 8

Ladle the sancocho into bowls and serve hot with white rice or crusty bread on the side.

Nutrition Facts

Serving size	(5575.4g)

Amount per serving	% Daily Value*
Calories	4414.3

Total Fat 214.2g	0%
Saturated Fat 75.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1044.6mg	0%
Sodium 9884.5mg	0%
Total Carbohydrate 384.7g	0%
Dietary Fiber 43.7g	0%
Total Sugars 82.4g
Protein 262.8g	0%

Vitamin D 4.5IU	0%
Calcium 611.3mg	0%
Iron 33.4mg	0%
Potassium 9782.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 23.3%

Carbs: 34.1%