Traditional Latin American Sancocho Stew with Three Meats
A hearty Latin American stew combining beef, pork, and chicken with tropical root vegetables like yuca, plantains, and butternut squash. This comforting one-pot meal features a rich tomato-based broth infused with cilantro, garlic, and oregano. Perfect for feeding a crowd during celebrations or cold weather, this traditional sancocho varies by region but always delivers satisfying warmth. The mashed plantains naturally thicken the stew, while the mix of tender meats and vegetables creates layers of flavor that improve with slow simmering.
Ingredients
- 3 tablespoons olive oil
- 1 bell pepper, chopped
- 1 large onion, chopped
- 4 aji dulce peppers, choppedsmall sweet bell peppers1:1vegetarianmild
use if aji dulce unavailable
- 4 cloves garlic, minced
- ¼ cup cilantro, chopped
- 1 pound boneless beef chuck, cut into bite-sized piecesbeef short ribs1:1traditional
adds richness but increases cook time
- 1 pound boneless pork shoulder, cut into bite-sized pieces
- 2 pounds boneless chicken breast, cut into bite-sized pieces
- 1 tablespoon dried oregano
- 3 ears corn, cut into thirds or quarters
- 1 large yuca, peeled and cut into bite-sized pieces
- 1 large yam, peeled and cut into bite-sized pieces
- 1 pound butternut squash, peeled and cut into bite-sized pieces
- 2 green plantains, peeled and quartered
- 1 cup tomato sauce
- salt and pepper, to taste
- 3 cups water
Instructions
- 1
Heat oil in large pot over medium heat and add bell pepper and onions
- 2
Cook vegetables for 5 minutes until softened, stirring
- 3
Add garlic and cilantro and stir
- 4
Cook for 1 minute
- 5
Add beef, pork, chicken pieces with oregano
- 6
Cook for 10 minutes, stirring occasionally to brown meats
- 7
Add corn, yuca, yam, squash, and plantains
- 8
Add tomato sauce and enough water or stock to cover ingredients
- 9
Season with salt and pepper
- 10
Cover and simmer for 2.5 to 3 hours until meats are very tender
- 11
Remove plantains and mash slightly in separate bowl
- 12
Return mashed plantains to pot and cook 2 minutes more
- 13
Serve with white rice and crusty bread
Tips
Brown the meats well in step 5 for deeper flavor development in the final stew
Cut all vegetables into similar-sized pieces so they cook evenly during the long simmer
The stew tastes even better the next day as flavors meld, making it perfect for meal prep
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 1-2 days ahead, flavors improve with time
Serve hot with white rice and crusty bread
Common Mistakes
Cut vegetables uniformly to avoid some pieces overcooking while others remain tough
Don't skip browning the meat to avoid bland, gray-colored stew
Add liquid gradually to avoid watery consistency that dilutes flavors
Substitutions
Dairy-Free Swaps
General Alternatives
adds richness but increases cook time
use if aji dulce unavailable
FAQ
Can I make this in a slow cooker instead?
Yes, brown the meats and saute vegetables first, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours.
What if I can't find yuca or yam?
Substitute with potatoes, sweet potatoes, or any firm root vegetable. Adjust cooking time as needed since potatoes cook faster.
How long will leftovers keep in the freezer?
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating gently on stovetop.