Are you looking for a dish that’s warm, comforting, and packed with flavor? Look no further than sancocho, a hearty stew that originated in Latin America. This flavorful soup typically consists of tender meat or seafood, root vegetables, and a variety of spices, all slow-cooked together to create a rich and satisfying broth.
From traditional Colombian recipes to innovative twists on classic dishes, there’s something for everyone in our collection of 20 delicious sancocho recipes. Whether you’re in the mood for a comforting bowl of chicken-based goodness or a spicy seafood stew, we’ve got you covered with these mouthwatering recipes from across the Latin American region.
Traditional Colombian Sancocho with Chicken
Sancocho is a hearty, comforting stew that’s a staple of Colombian cuisine. This recipe combines tender chicken with a rich broth made with root vegetables and spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-sized potatoes, peeled and cubed
– 2 large carrots, peeled and sliced
– 1 large sweet potato, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
Instructions:
1. In a large pot or Dutch oven, combine the chicken, potatoes, carrots, sweet potato, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in the chicken broth and water, making sure that all the ingredients are covered.
3. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 45 minutes or until the chicken is cooked through and the vegetables are tender.
4. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 1 hour
Dominican Sancocho with Seven Meats
Sancocho, a hearty stew, is a staple of Dominican cuisine. This version features seven different meats for a rich and satisfying meal.
Ingredients:
– 1 pound beef brisket, cut into bite-sized pieces
– 1 pound pork shoulder, cut into bite-sized pieces
– 1 pound chicken thighs, cut into bite-sized pieces
– 1 pound beef shank, cut into bite-sized pieces
– 1 pound lamb neck, cut into bite-sized pieces
– 1/2 pound smoked sausage, sliced
– 1/2 pound ham hocks
– 2 medium potatoes, peeled and cubed
– 1 large sweet potato, peeled and cubed
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the beef brisket, pork shoulder, chicken thighs, beef shank, lamb neck, smoked sausage, and ham hocks. Cook until browned on all sides, about 5 minutes.
3. Add the potatoes, sweet potato, celery, garlic, cumin, salt, and pepper. Pour in the beef broth.
4. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the meats are tender.
Cooking Time: 2 hours
Puerto Rican Sancocho de Res
A hearty and comforting stew originating from Puerto Rico, made with tender beef, root vegetables, and aromatic spices.
Ingredients:
– 1 pound beef shank or brisket, cut into 2-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large sweet potato, peeled and cubed
– 1 cup beef broth
– 1 cup water
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until the onion is translucent, about 5 minutes.
4. Add the carrots, potatoes, sweet potato, beef broth, water, cumin, paprika, salt, and pepper. Stir to combine.
5. Return the beef to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 hours or until the meat is tender.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 2 hours
Panamanian Sancocho de Gallina
Sancocho de Gallina is a traditional Panamanian chicken stew that’s hearty, flavorful, and comforting. This recipe serves 4-6 people.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large celery stalk, sliced
– 1 red bell pepper, sliced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the potatoes, carrot, celery, bell pepper, garlic, cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 45-50 minutes or until the chicken is tender.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour 15 minutes
Venezuelan Sancocho de Pescado
Experience the rich flavors of Venezuelan cuisine with this hearty fish stew, perfect for a cozy night in.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into large chunks
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 cup fish broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine the fish, potatoes, carrot, onion, and garlic.
2. Pour in the fish broth, water, tomato paste, and cumin. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the fish is cooked through.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Cuban Sancocho Criollo
Sancocho Criollo is a classic Cuban dish that warms the heart and fills the belly. This slow-cooked stew is a staple of Cuban cuisine, made with tender beef, root vegetables, and aromatic spices.
Ingredients:
– 2 lbs beef brisket or chuck, cut into large pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 2 medium-sized yuca roots, peeled and sliced
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes.
4. Add garlic, potatoes, yuca, cumin, smoked paprika (if using), salt, and pepper. Stir well.
5. Add beef broth and browned beef back into the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until meat is tender.
6. Serve hot with steamed rice or crusty bread.
Cooking Time: 2-3 hours
Ecuadorian Sancocho de Pollo
Sancocho de Pollo is a hearty and flavorful Ecuadorian chicken stew that’s perfect for a cold evening or special occasion. This recipe combines the rich flavors of chicken, potatoes, yuca, and plantains with aromatic spices and herbs.
Ingredients:
– 1 whole chicken (3 lbs), cut into 8 pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large yuca, peeled and sliced
– 2 ripe plantains, peeled and sliced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add the potatoes, yuca, plantains, garlic, cumin, paprika, salt, and pepper to the pot. Cook for 10 minutes, stirring occasionally.
4. Add the chicken broth and bring to a boil.
5. Return the chicken to the pot and simmer, covered, for 30-40 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 45-50 minutes
Peruvian Sancocho de Cordero
Sancocho de Cordero is a hearty and flavorful Peruvian stew originating from the Andean region, typically made with lamb or goat meat. This recipe showcases the rich flavors of cordero (goat) cooked in a savory broth with root vegetables and potatoes.
Ingredients:
– 1 pound cordero (goat), cut into large chunks
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 2 medium-sized carrots, peeled and chopped
– 2 medium-sized potatoes, peeled and chopped
– 1 large red bell pepper, chopped
– 2 cups beef broth
– 1 cup water
– 1 tablespoon ground cumin
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the chopped onions and cook until they are translucent.
3. Add the garlic, carrots, potatoes, and red bell pepper. Cook for 5 minutes.
4. Add the cordero chunks and stir well to combine with the vegetables.
5. Pour in the beef broth and water, adding the ground cumin, salt, and black pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour and 15 minutes, or until the meat is tender.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour and 15 minutes
Costa Rican Sancocho de Costilla
A hearty and flavorful Costa Rican stew, Sancocho de Costilla is a comforting dish made with tender beef ribs, root vegetables, and aromatic spices.
Ingredients:
– 2 pounds beef ribs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large yuca root, peeled and cubed
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until browned, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and black pepper. Cook for 1 minute.
4. Add the beef ribs and cook until browned on all sides, about 5-7 minutes.
5. Add the potatoes, carrot, and yuca root. Pour in the beef broth and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 hours or until the meat is tender.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2 hours
Mexican-Inspired Sancocho with Beef and Vegetables
A hearty and flavorful stew inspired by traditional Mexican cuisine, this sancocho is perfect for a chilly evening or a special occasion. This recipe combines tender beef, rich broth, and an array of colorful vegetables for a truly satisfying meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 4 cups beef broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 medium-sized potatoes, peeled and cubed
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add the onion, garlic, bell pepper, cumin, paprika, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
3. Pour in the beef broth and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
4. Add the potatoes and continue to simmer for an additional 30 minutes, or until they are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 2 hours
Vegetarian Sancocho with Plantains and Yuca
This hearty Puerto Rican stew is a flavorful fusion of plantains, yuca, and vegetables, perfect for a comforting meal. With the addition of aromatic spices, this vegetarian version is just as rich and satisfying.
Ingredients:
– 1 lb yuca, peeled and cut into 2-inch pieces
– 2 ripe plantains, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine yuca, plantains, onion, garlic, and bell pepper.
2. Pour in vegetable broth, diced tomatoes, cumin, and smoked paprika.
3. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 30 minutes or until vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Spicy Sancocho with Scotch Bonnet Peppers
This hearty Puerto Rican stew is a staple at any gathering, and the addition of Scotch Bonnet peppers gives it an extra kick. Perfect for warming up on a chilly evening or as a main course for a festive celebration.
Ingredients:
– 1 pound beef or pork shoulder, cut into large chunks
– 2 Scotch Bonnet peppers, chopped (use gloves when handling)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 2 cups water
– 2 potatoes, peeled and cubed
– 1 cup chopped yuca (optional)
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add Scotch Bonnet peppers and cook for an additional minute.
4. Add beef or pork, broth, water, potatoes, and yuca (if using). Bring to a boil, then reduce heat and simmer for 1 hour and 30 minutes, or until meat is tender.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 1 hour and 30 minutes
Sancocho de Mondongo (Tripe Stew)
A hearty and flavorful stew originating from Latin America, Sancocho de Mondongo is a beloved comfort food made with tripe, vegetables, and aromatic spices.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 large red bell pepper, diced
– 1 can (14.5 oz) of diced tomatoes
– 2 cups of beef broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons of vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the tripe and cook until browned, about 5 minutes.
3. Add the onions, garlic, bell pepper, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.
4. Stir in the diced tomatoes and beef broth. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the tripe is tender.
5. Serve hot with crusty bread or over rice.
Cooking Time: 1 hour
Sancocho de Mariscos (Seafood Sancocho)
A hearty and flavorful Puerto Rican stew made with a variety of seafood and root vegetables, perfect for a chilly evening.
Ingredients:
– 1 pound mussels, scrubbed and debearded
– 1 pound clams, scrubbed
– 1 pound shrimp, peeled and deveined
– 1/2 pound fish (such as cod or tilapia), cut into chunks
– 2 medium potatoes, peeled and cubed
– 1 large yuca root, peeled and sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Water, enough to cover the seafood
Instructions:
1. In a large pot or Dutch oven, combine mussels, clams, shrimp, fish, potatoes, yuca, onion, garlic, cumin, salt, and pepper.
2. Pour in coconut milk and add water to cover the seafood mixture.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the seafood is cooked through and the vegetables are tender.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Sancocho de Cerdo (Pork Sancocho)
Sancocho de Cerdo (Pork Sancocho) is a hearty and flavorful stew originating from the Dominican Republic. This recipe combines tender pork, root vegetables, and aromatic spices to create a comforting and satisfying dish perfect for any occasion.
Ingredients:
– 2 lbs pork shoulder, cut into large chunks
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large sweet potato, peeled and cubed
– 1 cup yuca, peeled and sliced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tbsp olive oil
– 2 sprigs fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pork chunks and cook until browned on all sides, about 5-7 minutes.
5. Add the potatoes, sweet potato, yuca, cumin, paprika, salt, and black pepper. Stir to combine.
6. Pour in the chicken broth and bring the mixture to a boil.
7. Reduce heat to low and simmer for 1 hour, or until the pork is tender and the vegetables are cooked through.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour 15 minutes
Sancocho de Chivo (Goat Stew)
This hearty Sancocho de Chivo, a traditional Dominican dish, is a flavorful and comforting goat stew that’s perfect for a cold winter night. With its rich broth and tender chunks of goat meat, it’s sure to become a new family favorite.
Ingredients:
– 1 pound goat meat (chivo), cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 cup beef broth
– 1 cup water
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add goat meat, potatoes, carrot, beef broth, water, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 2 hours, or until the goat is tender.
6. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 2 hours
Sancocho de Pata (Cow Foot Stew)
A hearty and flavorful stew originating from the Dominican Republic, Sancocho de Pata is a comforting dish that’s perfect for special occasions or cold winter days. This recipe is a simplified version of the traditional recipe, using readily available ingredients.
Ingredients:
– 2 cow feet (or beef shanks), cut into large pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 potatoes, peeled and cubed
– 2 carrots, peeled and sliced
– 1 cup beef broth
– 1 tablespoon vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, Scotch bonnet pepper (if using), cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes.
4. Add the cow feet pieces, beef broth, potatoes, and carrots. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until the meat is tender.
5. Serve hot, garnished with chopped cilantro (optional).
Cooking Time: 1 hour 30 minutes
Sancocho de Guandules with Chicken
Sancocho is a hearty Puerto Rican stew that combines chicken, beans, and root vegetables in a rich broth. This recipe adds guandules (small peas) for an extra burst of flavor.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups guandules (small peas)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup annatto seeds (optional, for color)
– Salt and pepper to taste
– 2 potatoes, peeled and cubed
– 1 yuca root, peeled and sliced
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, guandules, beef broth, annatto seeds (if using), salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add potatoes and yuca root. Simmer for an additional 20-25 minutes or until vegetables are tender.
6. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 50-60 minutes
Sancocho de Habichuelas (Bean Sancocho)
This hearty Dominican bean stew is a staple in many households, perfect for a comforting meal on a chilly day. With its rich flavors and tender beans, Sancocho de Habichuelas is sure to become a family favorite.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 cups water
– 2 potatoes, peeled and cubed (optional)
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add cumin, smoked paprika, salt, and pepper; stir to combine.
3. Add soaked navy beans, chicken broth, water, and potatoes (if using); bring to a boil.
4. Reduce heat to low; simmer for 1 hour or until beans are tender.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 1 hour
Quick and Easy Sancocho for Weeknights
A classic Puerto Rican stew made with chicken, beef, vegetables, and root vegetables, sancocho is a hearty and comforting meal perfect for a weeknight dinner. This simplified recipe skips the slow-cooking process, making it quick and easy to prepare.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 lb beef brisket or shank, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large sweet potato, peeled and cubed
– 1 can of crushed tomatoes (14.5 oz)
– 2 cups of chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, beef, potatoes, carrot, sweet potato, crushed tomatoes, chicken broth, oregano, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes or until the meat is tender and the vegetables are cooked through.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Summary
Get cozy with these 20 hearty sancocho recipes from across Latin America! From traditional Colombian chicken to Puerto Rican beef and Dominican seven-meat stews, each region brings its own twist to this comforting dish. You’ll also find creative variations like vegetarian options, spicy seafood dishes, and even a tripe stew for the adventurous. Whether you’re looking for a quick weeknight meal or a special occasion feast, these sancocho recipes are sure to warm your heart and belly.
