- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Sancocho is a traditional northeastern stewed dish, delicious and nutritious. It is a versatile recipe that can be made with carne de sol or chicken, and allows for the addition of various vegetables.”
What you need to know
- Carne de sol is the main base and must be well seasoned to maximize the flavor of the dish.
- Cassava, sweet potatoes, and carrots add a touch of softness and flavor.
- Cilantro is a key element that gives a special flavor to the dish.
- Sancocho is a versatile recipe that can be made with different seasonal vegetables.
- White rice and farofa are great side dish options.
Ingredients
Main
- 500g of carne de sol cut into cubes
- 300g of peeled cassava cut into pieces
- 2 sweet potatoes cut into cubes
- 1 carrot, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bunch of chopped cilantro
- 1.5 liters of water
- Salt and pepper to taste
- Use well-seasoned carne de sol to intensify the flavor of the dish.
- For a lighter version, swap the meat for chicken breast.
- If you prefer, add pumpkin or kale for more nutrients.
- Sancocho can be served with white rice and farofa.
- Try using seasonal vegetables to vary the recipe.
Instructions
Principal
- In a large pot, place the carne de sol and cover with water. Cook for about 20 minutes.
- Add the chopped onion and garlic, letting it sauté for another 5 minutes.
- Add the cassava, sweet potatoes, and carrot, and mix well.
- Add the remaining water and season with salt and pepper to taste.
- Cook over medium heat until all ingredients are soft.
- In the last 5 minutes of cooking, add the chopped cilantro.
- Check the seasoning and adjust as necessary.
- Turn off the heat and let rest for a few minutes before serving.
Chef's tips
- For a more intense flavor, use well-seasoned carne de sol.
- For a lighter version, replace the meat with chicken breast.
- Add pumpkin or kale to increase the variety and nutrients of the dish.
- Before serving, let the Sancocho rest for a few minutes so that the flavors mix better.
Variations
- Try the version with carne de sol seasoned for a more intense flavor.
- Add pumpkin to increase variety and nutrients.
- Replace the collard greens with cauliflower for a tastier version.
Substitutions
- Replace the carne de sol with chicken breast for a lighter version.
- Add pumpkin for a more nutritious and tasty version.
- Replace the collard greens with cauliflower for a tastier version.
How to store
Sancocho should be served immediately after cooking to ensure the best flavor. It should not be kept for future meals.
Can it be frozen?
It is not recommended to freeze Sancocho. The dish would become too wet and the flavor could be affected. If necessary, the dish can be stored in an airtight container refrigerated for up to 2-3 days.
What to serve with
White rice and farofa are great side dish options for Sancocho. You can also serve it with farofa.
Frequently asked questions
How can I increase the variety of vegetables in the Sancocho?
You can add pumpkin, kale, or other seasonal vegetables to increase the variety and nutrients of the dish.
Should I add salt and pepper to each ingredient or only to the whole?
You should add salt and pepper to the whole, not to each individual ingredient.
How can I replace cilantro?
The cilantro can be replaced by any other type of cilantro or even cooked cilantro, if you prefer.
Can Sancocho be made with chicken breast instead of carne de sol?
Yes, it is possible to replace the carne de sol with chicken breast for a lighter version.
