Sancocho Encantado

Background and History of Sancocho Encantado

The rich and hearty Sancocho Encantado is a beloved dish in many Latin American countries, each with its unique twist. Originating from the Canary Islands, the dish spread to Latin America during the colonial period and evolved into what we now know as Sancocho. Typically, it is a stew that combines various meats with a medley of vegetables and roots, creating a filling and flavorful experience that has been cherished for generations.

In Colombia, Dominicans, and other regions, Sancocho Encantado is more than just food; it's a social event. Families gather to cook and enjoy this dish together, often during weekends and special occasions. The magic of Sancocho Encantado lies in its ingredients blending together, their flavors marrying over low heat to create something truly enchanting, earning it the moniker "Encantado," meaning "enchanted" in Spanish.

Ingredients

• Chicken (preferably a whole cut into parts)
• Beef (short ribs or shank preferred)
• Pork (such as pork shoulder or ribs)
• Yuca (cassava)
• Plantains (green and ripe)
• Potatoes
• Corn (on the cob, cut into chunks)
• Cilantro
• Onions
• Garlic
• Habanero Pepper
• Achiote (annatto seeds)
• Salt
• Black Pepper
• Lime (for serving)

Preparation

Step 1: Preparing the Meats

Start by cleaning the chicken, beef, and pork. Cut them into manageable pieces if necessary. Season generously with salt and black pepper. Allow them to marinate while you prepare the rest of the ingredients.

Step 2: Prepping the Vegetables and Roots

Peel and cut the yuca and potatoes into large chunks. Slice the plantains into thick rounds. Cut the corn on the cob into smaller sections. Chop the onions and crush the garlic cloves.

Step 3: Making the Base

In a large pot, heat some oil and add achiote seeds until the oil turns a deep orange color. This oil will impart a vibrant color and subtle flavor to the Sancocho Encantado. Remove the seeds and add the onions and garlic, sautéing until they become translucent.

Step 4: Cooking the Base

Add the marinated meats to the pot and brown them on all sides. This step caramelizes the surfaces, adding depth to the flavor profile of your Sancocho Encantado.

Complete Cooking Process

Step 1: Stewing the Ingredients

Cover the browned meats with water and bring to a simmer. Lower the heat and add the prepared yuca, potatoes, plantains, and corn to the pot. Add more water if necessary to ensure everything is submerged. Let the stew cook slowly to allow flavors to meld. Use a cooking timer to keep track, usually simmering for about two hours.

Step 2: Infusing Flavor

Check the pot periodically, adding more water or seasoning with salt and black pepper as needed. Near the end of cooking, add a handful of chopped cilantro and a whole habanero pepper for a touch of spice. Remove the pepper before serving if you prefer a milder flavor.

Step 3: Final Touches

Once the meats are tender and the vegetables are cooked through, your Sancocho Encantado is ready. Check the seasoning and adjust as necessary before removing from heat.

How to Enjoy Sancocho Encantado

Sancocho Encantado is best enjoyed hot, with a side of white rice to soak up the savory broth. Serve the stew in deep bowls ensuring each serving is packed with a bit of everything. Offer lime wedges on the side for each person to squeeze over their bowl; the acidity enhances the flavors beautifully.

To truly appreciate the social aspects of this dish, gather family and friends around the table. Sharing Sancocho Encantado in a communal setting evokes the warmth and magic of its historical roots, celebrating a heritage of flavorful and hearty cooking.