SANCOCHO: Hearty Latin American Meat & Root Vegetable Stew

SANCOCHO: Hearty Latin American Meat & Root Vegetable Stew

(Traditional One-Pot Caribbean Comfort Soup)

KEY INFO:

Prep Time: 20 minutes
Cook Time: 1.5-3 hours
Total Time: 2-3.5 hours
Servings: 6-8
Difficulty: Moderate
Dietary: Contains meat, naturally gluten-free

EQUIPMENT NEEDED:

• Large Dutch oven or heavy-bottomed pot (6-8 quart)
• Sharp knife and cutting board
• Wooden spoon
• Alternative: Pressure cooker/Instant Pot (reduces cooking time to 45 minutes)

INGREDIENTS:

Meats:

• 1 lb (450g) beef stew meat, cut into 1.5-inch chunks
• 1 lb (450g) bone-in chicken thighs
• 0.5 lb (225g) pork shoulder, cubed [optional]

Root Vegetables:

• 2 green plantains, peeled and chunked
• 1 large yuca (cassava), peeled and chunked [or 2 large potatoes]
• 2 medium sweet potatoes, chunked
• 2 corn cobs, cut into rounds
• 1 medium squash, chunked [butternut or calabaza]

Seasonings:

• 1 cup sofrito
• 4 garlic cloves, minced
• 2 packets Sazón seasoning
• 1 tablespoon dried oregano
• 2 bay leaves
• Salt and pepper to taste

METHOD:

1. Season meats with salt, pepper, and 1 packet Sazón. Let rest 15 minutes.
2. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown meats in batches until golden (about 3-4 minutes per side). Remove and set aside.
3. Lower heat to medium. Add sofrito and garlic, sauté until fragrant (5 minutes).
4. Return meat to pot. Add 8 cups water or broth, remaining Sazón, oregano, and bay leaves. Bring to boil, then reduce to simmer.
5. Add vegetables in stages:
   • First 30 minutes: Plantains and yuca
   • After 1 hour: Sweet potatoes and squash
   • Last 30 minutes: Corn
6. Simmer until meat is fork-tender and vegetables are soft but not mushy (2-3 hours total).
7. Mash some vegetables against pot sides to thicken broth. Season to taste.

CRUCIAL TIPS:

• Don’t overcrowd when browning meat
• Add vegetables gradually based on cooking times
• Broth should be rich and slightly thickened
• Meat should easily shred when done

STORAGE:

• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat gently, adding broth if needed

VARIATIONS:

• Seafood Version: Use fish and shellfish (reduce cooking time to 30 minutes)
• Vegetarian: Double root vegetables, use mushrooms for meaty texture
• Regional: Add local root vegetables like malanga or taro

Common Mistakes to Avoid:

• Adding all vegetables at once
• Rushing the simmering process
• Under-seasoning the broth

This hearty stew is a complete meal-in-one, traditionally served with white rice or crusty bread. Perfect for batch cooking and actually tastes better the next day!