Sancocho Supremo

History and Background

Sancocho is a traditional and revered dish enjoyed across Latin America, with variations in countries such as the Dominican Republic, Puerto Rico, Colombia, and Panama. The term "sancocho" originates from the Spanish verb "sancochar," which means to parboil. This hearty stew combines a savory mixture of meats and root vegetables, making it a comforting and nourishing meal. Each region has its unique twist to the recipe, embracing local ingredients and flavors that tell a story of tradition, culture, and family gatherings. Sancocho Supremo elevates this classic dish by integrating a medley of meats and a variety of vegetables, creating a symphony of flavors and textures that reflect the diversity and richness of Latin American cuisine.

Ingredients

• Chicken (cut into pieces)
• Beef (stewing beef works best)
• Pork (pork ribs or shoulder)
• Yuca (cassava)
• Plantains
• Potatoes
• Corn (cut into chunks)
• Carrots
• Onion
• Garlic
• Cilantro
• Green Bell Pepper
• Lime
• Salt
• Pepper
• Dried Oregano
• Cumin
• Bay leaves
• Water (or chicken broth)

Preparation

1. Begin by preparing the chicken, beef, and pork. Trim any excess fat and cut the meats into bite-sized pieces, maintaining consistency for even cooking.

2. Next, peel and chop the yuca, plantains, and potatoes. For a traditional touch, leave the plantains with their skins on to enhance flavor.

3. Chop the onion and dice the garlic, setting them aside, as these will be the aromatic foundation of the sancocho.

4. Cut the corn into thick rounds, and slice the carrots into chunky pieces to add color and sweetness.

Cooking Process

1. In a large pot, heat some oil over medium heat. Add the onion and garlic, sautéing until aromatic. Incorporate the green bell pepper for a balanced flavor base.

2. Introduce the mixed meats into the pot, stirring frequently until they begin to brown. Season with salt, pepper, oregano, and cumin. Add the bay leaves for depth of flavor.

3. Add water or chicken broth, ensuring the meats are submerged. This forms the base of your stew. Let it reach a gentle simmer, skimming off any foam or impurities.

4. Once boiling, incorporate the prepared yuca, plantains, potatoes, corn, and carrots. Reduce the heat to low, cover, and let it simmer gently to develop rich flavors, stirring occasionally.

5. While simmering, coarsely chop a handful of cilantro. This will be added towards the end for freshness and aroma.

6. Continue to cook for about 2-3 hours until the meats are tender and the vegetables have absorbed the flavors. Use a cooking timer to keep track of the duration.

7. Finish by adding the chopped cilantro and a squeeze of lime juice just before serving for a bright, fresh finish.

Serving Suggestions

Sancocho Supremo is best enjoyed hot, served in large bowls to hold the generous portions of meats and vegetables. Pair this dish with a side of white rice or freshly baked bread to soak up the rich broth. Offer a platter of lime wedges and additional chopped cilantro so diners can adjust flavors to their liking. This dish is perfect for sharing with family and friends, embodying the spirit of community that sancocho represents. Its comforting and hearty nature makes it an ideal choice for gatherings, celebrations, or any occasion that calls for warmth and love.

Enjoying Sancocho

To truly savor the depth of Sancocho Supremo, take a moment to appreciate each bite's complex flavors and textures. Notice how the tender meats complement the starchy, fulfilling vegetables and how the aromatic spices linger on your palate. Listen to the stories shared over bowls of sancocho, as it's a dish that often brings people together, reflecting its rich cultural tapestry. This dish isn't just a meal; it's an experience that encapsulates tradition, connection, and the joy of culinary exploration.