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Sancocho is a one-pot stew with chunks of tender beef (meat of your choice or no meat at all) and root vegetables. It is typically served with a side of white rice and a piece of ripe avocado.
Cook Time: 1 hour 40 minutes (includes 20 minutes of prep time)
Servings: approximately 8 servings
Ingredients Seasonings
1 teaspoon of salt
1 teaspoon of black pepper
1/4 cup of chopped cilantro
4 ounces of tomato sauce
1/2 teaspoon of ground orégano
1/2 teaspoon of ground cumin
1-2 packets of sazón seasoning for coloring
1/3 cup of sofrito (you can buy it or make it at home with a blend of peppers, herbs, onions, garlic, and seasonings)
2 tablespoons of olive oil
Vegetables
1 large cassava (yuca)
1 cup of pumpkin (calabaza)
2 yams (ñames)
2 husks of corn (maiz)
2 Taros (yautías)
4 medium potatoes (papas)
3 large carrots (zanahorías)
Meat
You can choose between cubed beef, pork, chicken breasts, sausages, chorizo or any kind of meat that can be cut in small pieces. Use proximately 2-3 pounds of meat.
Instructions
Peel all the vegetables and cut them into 1-2 inches chunks.
Add the seasonings to a large bottom soup pot over medium-high heat. Cook for 2 minutes and stir it.
Add in vegetables and meat.
Add water to cover everything in the pot.
Cover the pot and wait until soup reaches a boil, then lower heat to medium-low and allow to cook for 1 hour, or until vegetables are fork-tender.
Serve with your favorite side dish.
¡Buen provecho!
