Mangu

sancocho

Next Dish: Mangu

Sancocho is a traditional soup or stew common in several Latin American cuisines, including those of Colombia, Puerto Rico, and the Dominican Republic. It is typically made with large pieces of meat, tubers, and vegetables, all of which vary by region. The dish is often served with a side of rice, avocado, or salad, and is particularly popular during holidays and celebrations. Sancocho is considered a comfort food and is often used as a home remedy for illness.

yuca roots

green plantains

corn

carrot

Recipe

Ingredients:

  • 2 lbs beef (preferably a mix of different cuts like short rib, shank, and stew meat)

  • 4 ears of corn, each cut into 3 pieces

  • 2 green plantains, peeled and cut into 1-inch pieces

  • 2 yuca roots, peeled and cut into 2-inch pieces

  • 2 potatoes, peeled and cut into 2-inch pieces

  • 1 large carrot, peeled and cut into 2-inch pieces

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 bell pepper, chopped

  • 1 bunch of cilantro, chopped

  • 2 tablespoons vegetable oil

  • 8 cups of water

  • Salt and pepper to taste


Instructions:

  1. Heat the vegetable oil in a large pot over medium heat. Add the beef and brown on all sides.

  2. Add the onion, garlic, and bell pepper to the pot and cook until the onion is translucent.

  3. Add the water to the pot and bring to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beef is tender.

  4. Add the corn, plantains, yuca, potatoes, and carrot to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.

  5. Stir in the chopped cilantro and season with salt and pepper to taste.

  6. Serve the sancocho hot, with a side of white rice if desired.