Sancocho

Sancocho is a hearty, flavorful soup made with a variety of meats, root vegetables like yuca and plantains, and corn, simmered in a savory broth. It's a popular dish in many Latin American countries, often enjoyed as a filling, communal meal during special occasions.

Print Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Course Main Course

Servings 10 people

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!

Keyword broccoli and cheddar soup, sancocho