Sancocho Criollo (Venezuelan Seven-Meat & Root Stew) 🍽

Name: Sancocho Criollo (Venezuelan Seven-Meat & Root Stew)
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Venezuelan
Ingredients: 500 g beef chuck or shank; in chunks; 500 g chicken pieces; 500 g pork ribs (classic 'three-meat'; seven-meat adds gallina, cochino, tocuta… use what a good butcher will sell you); 500 g yuca/cassava, peeled and cored, chunked; 250 g each: potato, sweet potato, true yam or quiquiri (mixed roots = the texture); 2 very ripe plantains, peeled, split lengthwise; SOFFRITO: 2 onions, 3 peppers, 6 garlic cloves, 1 haupaco/ají dulce if possible, all blended; 1 bunch cilantro tied with string; 1 onoto/anatto oil 3 tbsp (or oil + pinch annatto); 2 corn cobs cut in wheels (optional); Salt; black pepper; 3.5 L water or light stock; To serve: white rice, avocado wedges, lime, ají sauce

Venezuela's Sunday soup, and a point of regional pride: a cauldron where beef, chicken and pork ribs swim with yuca, potato, sweet potato, quiquiri ñame (or any true yam) and plantain, all softened by a saffron-hued sofrito base and a handful of cilantro tied in a bundle and fished out later. The joke about sancocho is that it heals anything — hangovers, heartbreaks, elections. Honest version: it's a stock-first dish where the meats must stay tender-shreddable and the roots must thicken the broth to a spoon-coating body without dissolving. Served with rice, shredded plantain and a wedge of avocado the size of a fist.

South America Venezuelan ⏱ 120 min Média

Ingredientes

500 g beef chuck or shank, in chunks; 500 g chicken pieces; 500 g pork ribs (classic 'three-meat'; seven-meat adds gallina, cochino, tocuta… use what a good butcher will sell you)
500 g yuca/cassava, peeled and cored, chunked
250 g each: potato, sweet potato, true yam or quiquiri (mixed roots = the texture)
2 very ripe plantains, peeled, split lengthwise
SOFFRITO: 2 onions, 3 peppers, 6 garlic cloves, 1 haupaco/ají dulce if possible, all blended
1 bunch cilantro tied with string; 1 onoto/anatto oil 3 tbsp (or oil + pinch annatto); 2 corn cobs cut in wheels (optional)
Salt, black pepper; 3.5 L water or light stock
To serve: white rice, avocado wedges, lime, ají sauce

Modo de preparo

1

Cover meats with cold water in the biggest pot you own; bring to a bare simmer, skim religiously for 15 minutes. Salt the broth. Simmer beef + pork 40 minutes first (chicken waits — it overcooks).
2

Warm the anatto oil and cook the blended sofrito in it 10 minutes until the raw edge burns off and the oil turns orange-red. Add corn wheels if using.
3

Tip the sofrito into the meat pot. Add yuca and the hard roots first; 15 minutes later sweet potato and plantain; 10 minutes later the chicken pieces. Drop in the cilantro bundle.
4

Simmer uncovered 25-30 more minutes: yuca should yield to a fork, broth should turn golden and slightly thick from starch. Remove cilantro bundle. Salt again — a Sunday soup needs more salt than a weekday you.
5

Serve shallow-bowled: one of every meat, a wall of roots, rice beside, avocado and lime squeezed in at the table. The leftovers thicken overnight; sancocho reheated is a different, better dish.

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Sancocho Criollo (Venezuelan Seven-Meat & Root Stew) 🍽

Modo de preparo

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