Sancocho
Sancocho is a traditional, hearty soup widely enjoyed in several Latin American countries, including the Dominican Republic, Colombia, Puerto Rico, Venezuela, and Panama. It is a flavorful and filling dish, often served as a family meal, especially during special occasions or gatherings.
The base of sancocho is typically made with a rich broth that is simmered for several hours, creating deep, savory flavors. The ingredients can vary depending on the region and personal preference, but the soup generally includes a combination of:
- Meat: The choice of meat varies; common options include beef, pork, chicken, or a mix of different meats. Some versions also feature offals like chorizo or ribs.
- Root vegetables: The dish is known for its starchy vegetables, often including yuca (cassava), yams, plantains, and potatoes. These ingredients give the soup a hearty, thick texture.
- Corn on the cob: Large pieces of corn are added, adding sweetness and a satisfying crunch.
- Aromatics and spices: Sancocho is seasoned with a blend of garlic, onions, bell peppers, cilantro, and sometimes tomato, along with spices like cumin, oregano, and a touch of achiote (annatto) for color.
- Broth: The base is typically made with water or stock, with chicken or beef broth being the most common, adding depth to the flavor.
How to Serve Sancocho
The dish is often served with rice on the side and sometimes with a squeeze of lime or a side of avocado to complement the rich and flavorful soup. Each region and household may have its own variation, but sancocho remains a symbol of comfort and communal eating in Latin American cultures.
I am not Latina, so my soup is a bit different. I added in a Jamaican touch to the soup, adding in allspice berries, pimento, and scotch bonnet peppers. The flavor combination was amazing, and this is a recipe I would recommend for anyone who is sick, or anyone who just loves soup. If you like this recipe, try my Broccoli Cheddar Soup next !
Sancocho
Equipment
- 1 Dutch pot
Ingredients
- 2 tbsp oil
- 2 lbs bone-in pork shoulder
- 2 lbs beef bones
- 2 tbsp sazon
- 2 tbsp poultry seasoning
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp chicken bouillon
- 3 tbsp green seasoning
- 3 green plantains cut into 1" cubes
- 1 yam cut into 1" pieces
- 2 carrots cut into 1" pieces
- ½ calabassa squash cut into 1" pieces
- 1 yucca cut into 1" pieces
- 1 bunch cilantro
- 1 bunch culantro
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 bay leaves
- 2 scotch bonnet peppers
- 5 all spice berries
- 5 pimento seeds
- 12 cups water
Instructions
- To your washed and patted dry meat, season with sazon, poultry seasoning, smoked paprika, garlic powder, and oregano.
- To a large dutch pot on medium high heat, add in oil and green seasoning. Sear meat for 10-15 minutes.
- Add in 8 cups of water and cover. Cook for 30 minutes.
- Remove lid and add in culantro, cilantro, green onion, yellow onion, garlic, and bay leaves. Cover and cook for 30 more minutes.
- Lower heat to medium. Add in plantain, yam, yucca, carrots, and half of the squash. Cover and allow to cook for 20 minutes.
- Take the pieces of the squash in the pot and smash them with a fork. This will thicken your soup. Add in remaining squash, scotch bonnet, all spice, and pimento. Cook for another 15 minutes.
- Serve with rice and avocado, enjoy!
