Venezuelan Sancocho
The Quirky Foodster Team
Ingredients
- Beef shank or bone-in chicken pieces — 1 kg (2.2 lb)
- Water — 2 L (8 cups)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Tomatoes, chopped — 2
- Yuca (cassava), peeled and cut into chunks — 1
- Ears corn, cut into rounds — 2
- Green plantain, sliced — 1
- Carrot, sliced — 1
- Chayote squash, peeled and cubed (optional) — 1
- Fresh coriander, chopped, to garnish
- Salt and pepper, — to taste
Method
- Place the beef or chicken in a large pot with the water, onion and garlic. Bring to a boil, skimming off any foam.
- Reduce heat and simmer for 1-1.5 hours (less for chicken, about 30-40 minutes), until the meat is tender.
- Add the tomatoes, yuca, corn, plantain, carrot and chayote if using.
- Continue simmering for a further 25-30 minutes, until all the vegetables are tender.
- Season with salt and pepper, garnish with fresh coriander, and serve hot in large bowls.
Introduction: Sancocho is a hearty, comforting soup found across Venezuela, made with a choice of meat (beef, chicken or fish) simmered with root vegetables like yuca, plantain and corn.
Cultural Background: Sancocho is a hearty, comforting soup found across Venezuela, made with a choice of meat (beef, chicken or fish) simmered with root vegetables like yuca, plantain and corn. Often prepared for family gatherings and weekend lunches, it's a dish that varies regionally but always emphasizes generous, comforting abundance.
Tips: Cut the root vegetables into similarly sized chunks so they cook evenly together. Sancocho is traditionally a generous, abundant dish — don't be shy with the vegetable quantities. Serve with a side of white rice and avocado for a complete traditional meal.
Variations: Use fish for a coastal version of sancocho (sancocho de pescado). Add a piece of pumpkin for extra sweetness and body. Adjust the vegetable mix based on regional and personal preference. A vegetarian version can be made with vegetable stock and extra root vegetables in place of meat, though this departs from the traditional recipe.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop, adding a splash of water if the soup has thickened.
FAQs:
Q: What is yuca?
A: Yuca, also known as cassava, is a starchy root vegetable widely used across Latin American cooking, offering a texture similar to potato when cooked.
Q: Can I use chicken instead of beef?
A: Yes, chicken cooks faster, so reduce the initial simmering time before adding the vegetables.
Q: What's traditionally served alongside sancocho?
A: White rice, avocado slices and sometimes a wedge of lime are classic accompaniments.
- Beef shank or bone-in chicken pieces — 1 kg (2.2 lb)
- Water — 2 L (8 cups)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Tomatoes, chopped — 2
- Yuca (cassava), peeled and cut into chunks — 1
- Ears corn, cut into rounds — 2
- Green plantain, sliced — 1
- Carrot, sliced — 1
- Chayote squash, peeled and cubed (optional) — 1
- Fresh coriander, chopped, to garnish
- Salt and pepper, — to taste
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