Sancocho (Caribbean)

Sancocho (Caribbean)

Sancocho is a traditional Caribbean stew that brings together the vibrant flavors and diverse culinary influences of the region. This hearty dish is a beloved comfort food, known for its rich and aromatic broth, tender meats, and a medley of root vegetables.

Each country in the Caribbean has its variation of Sancocho, incorporating local ingredients and flavors, which makes it a unique and culturally significant dish.

Typically made with a combination of meats, such as chicken, beef, or pork, Sancocho is often enriched with vegetables like yucca, plantains, potatoes, and corn.

The dish is usually seasoned with herbs and spices, resulting in a comforting and flavorful meal that’s perfect for family gatherings, celebrations, or cozy nights in.

In this recipe, we will explore the traditional preparation of Sancocho, highlighting its ingredients and step-by-step instructions to create a soul-warming stew that will transport you to the Caribbean with every bite. Let’s dive into the world of Sancocho!

Ingredients

For the Sancocho:

• 1 lb (450g) beef (chuck or stew meat), cut into 1-inch cubes
• 1 lb (450g) chicken (thighs or drumsticks), skinless
• 8 cups water or beef/chicken broth
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 cup yucca (cassava), peeled and diced
• 1 cup plantains, peeled and sliced
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 2-3 green onions, sliced
• 2-3 tablespoons olive oil (for sautéing)
• 1-2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• Juice of 1 lime (for serving)

How to Make Sancocho

Step 1: Prepare the Meat

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef and sear it until browned on all sides. This step will enhance the flavor of the meat and create a rich base for the stew.

Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the chicken pieces and brown them as well. Remove and set aside.

Step 2: Sauté the Aromatics 3. Add the chopped onions and minced garlic to the pot. Sauté for about 3-5 minutes, or until the onions are soft and translucent. This will create a flavorful aromatic base for the Sancocho.

Step 3: Build the Broth 4. Return the browned beef and chicken to the pot. Add the water or broth, making sure to scrape any browned bits from the bottom of the pot for added flavor. Bring the mixture to a boil.

Step 4: Add the Vegetables and Seasonings 5. Once boiling, add the sliced carrots, diced potatoes, sweet potato, yucca, plantains, and corn to the pot. Stir in the ground cumin, paprika, dried oregano, bay leaf, and season with salt and pepper to taste. 6. Reduce the heat to low, cover the pot, and let the Sancocho simmer for about 1.5 to 2 hours, or until the meats are tender and the flavors have melded together. Stir occasionally and check the consistency of the broth, adding more water or broth if necessary.

Step 5: Final Touches 7. Once the meats and vegetables are tender, remove the bay leaf and taste the Sancocho. Adjust the seasoning with more salt, pepper, or spices as desired. For a touch of acidity, add the juice of a lime before serving.

Step 6: Serve 8. Ladle the Sancocho into bowls, making sure to include plenty of broth, meat, and vegetables. Garnish with chopped cilantro and sliced green onions. Serve hot, accompanied by lime wedges for an extra burst of flavor.

Chef’s Note

Sancocho is a versatile dish that can be customized based on personal preferences and regional ingredients. In the Dominican Republic, for example, Sancocho often includes a combination of meats, such as pork, chicken, and beef, while in Colombia, the dish might focus more on chicken and root vegetables.

Feel free to experiment with the vegetables based on what’s available. Other common additions include bell peppers, zucchini, or even pumpkin. If you prefer a thicker stew, you can mash some of the cooked vegetables, like the sweet potatoes or plantains, to create a creamier texture.

To make this dish vegetarian or vegan, you can substitute the meats with hearty vegetables like mushrooms and chickpeas, and use vegetable broth. The flavor profile will change, but you’ll still achieve a comforting and delicious stew.

Nutritional Information (Per Serving)

• Calories: 400
• Protein: 25g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 3g
• Sodium: 600mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Sancocho is more than just a dish; it’s a celebration of Caribbean culture and hospitality. Its warming and hearty nature makes it perfect for sharing with family and friends.

The combination of tender meats, flavorful broth, and a colorful array of vegetables creates a delightful and nourishing experience in every bowl.

Whether enjoyed on a chilly evening or during festive gatherings, Sancocho is a dish that evokes the essence of the Caribbean, bringing warmth and joy to any table.

Prepare to savor the rich flavors and comforting aromas of this beloved stew, and enjoy the journey through the Caribbean with every delicious bite!

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