Sancocho (Sancocho)
Overview
Sancocho is a hearty soup of meat and starchy vegetables found across Latin America, and Colombia has many regional versions. Chicken, beef, pork or fish are simmered with big chunks of green plantain, yuca, potato and corn on the cob, flavoured with onion, garlic, cumin and lots of fresh coriander. The plantain and yuca thicken the broth as they soften. It is a dish for crowds, often cooked over a fire at weekends or family outings, and served with rice, avocado and lime.
Pictures
History
Sancocho is thought to come from Spanish stews that were adapted in the Americas using local roots, plantains and corn. Each country of the Caribbean and northern South America claims its own style, from Colombia and Venezuela to Panama and the Dominican Republic. In Colombia, making a sancocho is a social event as much as a meal.
Main ingredients
Chicken, beef or fish, green plantain, yuca, corn on the cob, potato, coriander. The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~115 min
Ingredients
- 1 kg chicken pieces
- 2 green plantains, in chunks
- 500 g yuca, in chunks
- 2 corn cobs, 3 potatoes
- 1 onion, 3 garlic cloves, cumin
- large bunch coriander
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the chicken with onion, garlic and cumin in 3 l water for 20 minutes.
- Add plantain and corn and cook for 20 minutes.
- Add yuca and potatoes and cook until tender and the broth thickens.
- Season and stir in plenty of chopped coriander.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.