Venezuelan Sancocho Broth

Warm your soul with Venezuelan Sancocho Broth, a hearty and flavor-packed dish that embodies the essence of comfort food. This traditional stew combines tender cuts of beef and chicken, simmered to perfection with vibrant vegetables like yucca, plantain, potatoes, carrots, and corn, creating a rich and satisfying broth. Infused with aromatic ingredients such as garlic, cilantro, and scallions, and optionally spiced with a touch of achiote powder, this dish offers layers of savory depth in every spoonful. Perfect for family meals or gatherings, Sancocho is best served piping hot with a fresh squeeze of lime and a side of arepas or crusty bread. Whether you’re in search of bold Latin flavors or a hearty one-pot meal, this Venezuelan classic is sure to delight!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 lbs beef (bone-in, e.g., shank or short ribs)
• 2 chicken (drumsticks or thighs)
• 1 lb yucca (cassava), peeled and cut into chunks
• 1 plantain, peeled and cut into thick slices
• 2 large potatoes, peeled and quartered
• 2 carrots, peeled and sliced thickly
• 2 corn on the cob, cut into 2-3 inch pieces
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup cilantro, chopped (plus extra for garnish)
• 3 scallions, chopped
• 1 lime, for serving
• 2 tbsp vegetable oil
• 2 beef bouillon cubes
• 10 cups water
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp achiote or annatto powder (optional)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the chopped onion, bell pepper, garlic, and scallions. Sauté for 3-4 minutes until fragrant and softened.

Step 3

Introduce the beef (bone-in) into the pot and sear for 5 minutes on all sides to develop flavor.

Step 4

Pour in the 10 cups of water and add the beef bouillon cubes, salt, black pepper, and optional achiote powder. Bring to a boil.

Step 5

Reduce the heat to low, cover the pot, and simmer the beef for 1.5 hours until it becomes tender.

Step 6

Once the beef is tender, carefully remove any excess foam or fat that may have accumulated on the surface.

Step 7

Add the chicken pieces to the pot and continue simmering for an additional 20 minutes.

Step 8

Introduce the yucca, plantain, potatoes, carrots, and corn into the pot. Let everything cook together for 25-30 minutes until the vegetables are tender but not mushy.

Step 9

Stir in the chopped cilantro and adjust the seasoning with additional salt or pepper if needed.

Step 10

Serve the sancocho in large bowls, ensuring each portion has a generous amount of meat and vegetables.

Step 11

Garnish with fresh cilantro and lime wedges on the side for squeezing over the broth.

Step 12

Enjoy the sancocho hot, accompanied by arepas or crusty bread if desired.

Nutrition Facts

Serving size	(5638.4g)

Amount per serving	% Daily Value*
Calories	4607.3

Total Fat 238.3g	0%
Saturated Fat 83.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 813.0mg	0%
Sodium 5345.8mg	0%
Total Carbohydrate 413.0g	0%
Dietary Fiber 44.0g	0%
Total Sugars 68.6g
Protein 241.1g	0%

Vitamin D 10IU	0%
Calcium 761.7mg	0%
Iron 37.0mg	0%
Potassium 9091.9mg	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: 45.0%

Protein: 20.3%

Carbs: 34.7%