Sancocho Stew is a festive and nourishing dish popular in the Latino world, packed with the flavor of yams, potatoes, plantains, chicken, beef and ham.
20 mins. to Prepare
95 mins. Cooking Time
0 mins. Standing Time
115 mins. Total
Servings: 6 to 8 servings
COMBINE oregano, thyme and coriander in small bowl. Sprinkle half of mixture over beef. Heat oil in large saucepan over medium-high heat. Add beef; cook, stirring occasionally, until no longer pink. Remove from pan. Sprinkle remaining herb mixture over chicken. Cook chicken until no longer pink, adding more oil if necessary. Remove from pan. Cook onion, bell pepper and garlic until tender, adding more oil if necessary.
ADD beef to vegetables in saucepan. Stir in water, yam, potato, plantain and bouillon. Bring mixture to a boil. Reduce heat to medium-low. Cover; cook for 30 minutes. Add chicken and ham; cover. Cook for an additional 40 minutes or until beef is tender. Mash potatoes, yam and plantain in pot with potato masher. Stir in corn, capers and hot pepper sauce. Cook for 10 minutes or until corn is tender.
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This soup is excellent. I also substituted the beef with grouper head. What a really tasty meal! Great for a nice rainy day or when you're feeling blue.
Very hearty and tasty dish. It is also eaten with a small portion of white rice on the side. great recipe. A++++++.......