Sancocho Broth Base

Origin: Colombia, and widespread with variation across Latin America and the Caribbean. A hearty broth built from a mix of meats (commonly chicken, beef, and pork together) simmered with a wide range of starchy vegetables — plantain, yuca, corn, potato — reflecting the dish’s role as a communal, flexible, whatever’s-available stew.

Flavor Profile: Rich and savory with a mild sweetness from the plantain and root vegetables, hearty and filling by design.

Culinary Uses: Base and finished form of sancocho, widely considered a national or near-national dish across several Latin American and Caribbean countries with significant regional variation.

Regional Variations: Colombian, Dominican, Panamanian and Ecuadorian sancocho all vary meaningfully in meat combination and starchy vegetable choice — sancocho is best understood as a dish family united by technique rather than one fixed recipe.

Storage: Refrigerate 3–4 days; freezes well.

Notes: Dominican sancocho broth is a related but independently distinct regional version of the same broad dish family, not a variant of one single original.