Servings: 10 people
Calories: 626kcal
Ingredients
- 2 tablespoon olive oil ghee is another option
- 1 large yellow onion sliced
- 5 cloves garlic diced
- 1 medium Yuca peeled and cut into ¼ inch chunks
- 1 medium Malanga root peeled and cut into ¼ inch chunks
- 1 Green Plantain peeled and cut into ¼ inch chunks
- 2 Bone-in Chicken thighs skin removed
- 6 oz Beef hind shank
- 1 ½ lbs Beef chuck roast cubed into 1 inch chunks
- 1 whole lime juiced
- 4 quarts Beef Stock
- 1 lb sausage sliced into ¼ inch slices - Andouille or chorizo or longaniza
- 1 small Pumpkin peeled, de-seeded, and cut into ¼ inch cubes
- 2 ears Corn cob sliced in quarters
- 1 medium Chayote
- 4-5 sweet peppers
- ½ tablespoon dried oregano
- 1 cup Sofrito
- 1 tablespoon Cumin
- 1 tablespoon Paprika
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 2 whole Bay leaves
- 1 small Culantro bundle
- 2 sprigs Fresh thyme
- 12 oz Tomato sauce
Optional Ingredients
- 1 small Name root peeled and cut into ½ inch chunks
- 1 small Boniato root peeled and cut into ½ inch chunks
Instructions
Prepare the meats
- Soak the beef chuck and chicken thighs in lime juice. Add a quarter of the seasonings (cumin, salt, pepper, oregano, paprika) and set aside 30 minutes.
- Heat large pot over medium-high eat. Add ghee or olive oil, then once hot brown the meats individually. First brown the beef shank. Remove and set aside. Next brown the beef chuck cubes and finally the chicken thighs. Set all aside.
Prepare the broth
- Using the same pot add the onions and saute 2-3 minutes then add the garlic and a pinch of the seasoning mix for another 30 seconds to a minute.
- Add sofrito, tomato sauce, half the remaining seasonings. Mix well cooking about 1-2 minutes before next step.
- Add broth, beef shank, culantro, thyme, and bay leaf. Bring to a boil then reduce to a simmer, cooking for 15-20 minutes.
Make the stew
- Remove the culantro. Preheat oven to 325 degrees F. Add beef chunks, chicken thighs, and vegetables. Bake covered for 60 minutes.
- Add the sausage and peppers. Bake another 60 minutes. Remove pot from oven and let rest before serving.
Video
Notes
The base of sancocho is meats + root vegetable starches, so you have a lot of flexibility. The rest is just beef broth, aromatics, and seasonings. If you have access to a market/grocery store that's focused on Latin American products you ill not have any problem finding any of the ingredients. If not, stick to your mainstream spot and just use what's available.
I included both beef shank (mostly for the bone) and beef chuck. The shank which is mostly bone beefs up the broth. The chuck provides those tender cuts of beef.
This dish is great as is, but if you're up for it make your own beef broth for next-level flavor.
I went with bone-in chicken thighs. I did remove the skin before cooking to keep the greasy fat element down to a minimum.
Sancocho is made all over The Caribbean and South America and each country has it’s own version. Many include pork (bone-in ribs, pork shank).
Make a sofrito using this recipe version or my favorite Haitian epis seasoning which is very similar. Sofrito or Epis give the dish some “bottom” think percussion in a jazz band.
Nutrition
Calories: 626kcal | Carbohydrates: 52g | Protein: 41g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 1970mg | Potassium: 2349mg | Fiber: 6g | Sugar: 17g | Vitamin A: 14009IU | Vitamin C: 102mg | Calcium: 142mg | Iron: 7mg
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