Sancocho, a hearty and flavorful stew, is a beloved dish that holds a special place in the hearts and palates of many Latin Americans. This comforting concoction is a culinary masterpiece that has been passed down through generations, with each family adding their unique twist to the recipe. From the vibrant streets of the Dominican Republic to the lush countryside of Colombia, Sancocho is a dish that embodies the diverse and rich tapestry of Latin American cuisine.

The origins of Sancocho can be traced back to the indigenous Taino people of the Caribbean, who prepared a similar dish using ingredients readily available in their tropical environment. With the arrival of Spanish conquistadors in the 15th century, new ingredients such as plantains, yams, and a variety of meats were introduced, further enriching the dish.

Over time, Sancocho adapted to the diverse landscapes and culinary traditions of different regions, resulting in a wide array of variations. In the Dominican Republic, for example, Sancocho is often made with a combination of seven different meats, giving rise to the popular term “Sancocho de Siete Carnes.” In contrast, Colombian Sancocho tends to highlight local ingredients like yuca, plantains, and corn, creating a unique and distinctive flavor profile.

While the specific ingredients may vary depending on the region, certain staples are fundamental to any authentic Sancocho. These include:

1. Root Vegetables: Yuca (cassava), plantains, sweet potatoes, and potatoes are commonly used to provide heartiness and texture to the stew.
2. Meat: Various meats such as chicken, beef, pork, and sometimes fish or seafood are used to infuse the broth with rich, savory flavors.
3. Aromatics: Onions, garlic, cilantro, and various herbs and spices are essential for adding depth and complexity to the dish.
4. Broth: The base of Sancocho is typically a combination of water, stock, and sometimes coconut milk, providing a comforting liquid foundation.
5. Tubers and Vegetables: Ingredients like corn, carrots, and other seasonal vegetables are often included to enhance the dish’s nutritional value.

Sancocho is a dish that requires patience and time, allowing the flavors to meld together harmoniously. It is traditionally prepared in a large pot or caldero, simmered over low heat for several hours. This slow-cooking process allows the ingredients to fully absorb the flavors of the broth, resulting in a deeply satisfying and aromatic stew.

Beyond its culinary appeal, Sancocho holds a special place in Latin American culture. It is a dish often associated with family gatherings, celebrations, and communal feasts. Sharing a steaming bowl of Sancocho is a symbol of togetherness and hospitality, making it a staple at social events and special occasions.

Sancocho is more than just a dish; it is a culinary journey through the diverse landscapes and traditions of Latin America. Its rich history, unique variations, and cultural significance make it a true gem of the region’s cuisine. Whether enjoyed in the bustling streets of a Caribbean market or in the cozy confines of a Colombian home, Sancocho invites us to savor the flavors and stories of a vibrant and interconnected continent. So, next time you find yourself in the presence of this delectable stew, take a moment to appreciate the heritage and love that has been simmered into every spoonful.

Here is a recipe I found that serves 6 people:

Ingredients:

1 pound chicken thighs (skinless and cut into bite-size chunks)
1 pound beef stew meat (cut into chunks)
1/2 pound andouille sausage (cut into thick slices)
Salt (just enough to marinate)
1 packet sazon OR (without achiote, 1 tablespoon chicken bouillon)
2 tablespoons oil
2 tablespoons sofrito
1 tablespoon garlic (minced)
1 medium onion (chopped)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
6 cups broth (or water, adjust to desired taste)
1 large green plantain (peeled and cut into chunks)
1 ear corn (cut into bite-size, about 2-inch, chunks)
1 medium potato (peeled and chopped into 2-inch pieces)
1 cup Caribbean pumpkin (calabaza or butternut squash)
1 yuca (peeled, the taproot removed, and cut into 2-inch chunks, about 2 cups)
Salt and pepper
Instructions:

Marinate the chicken and beef with salt and sazon for at least an hour.
Heat oil in a large pot over medium heat. Add sofrito, garlic, onion, cumin, oregano, and paprika. Cook until fragrant.
Add the marinated chicken and beef to the pot. Cook until browned.
Add the broth or water to the pot. Bring to a boil.
Add the plantain, corn, potato, pumpkin, and yuca to the pot.
Reduce heat to low and simmer for about an hour or until the vegetables are tender.
Season with salt and pepper to taste.

This recipe takes approximately 85 minutes to prepare. Enjoy!

Photos by Mary West