Sancocho

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Sancocho

Sancocho de mondongo.
Type Soup or stew
Place of origin Canary Isles and various other places of origin
Region or state Predominately Colombia, Puerto Rico and Dominican Republic
Main ingredients Meat, vegetables, broth, Yuca, Platano
Cookbook: Sancocho Media: Sancocho

Sancocho de guand con carne sal (Sancocho with pigeon peas and salted meat

Sancocho de espinazo de cerdo (Pork spine sancocho) from Colombia

Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional soup (often
considered a stew) in several Latin American cuisines derived from the Spanish dish
known as cocido. Variations represent popular national dishes in the Canary Islands,
Puerto Rico, Honduras, Ecuador, Colombia, Panama, Peru, Dominican Republic, and
Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions and
bouillon in Haiti, pot au feu in France. It usually consists of large pieces of meat, tubers
and vegetables served in a broth.

Contents
1 Variations
2 See also
3 References
4 External links

Variations
In the Canary Islands, the dish is usually made with fish that is cooked whole.[1]
Sancocho in Latin America, especially the Caribbean, evolved from Puchero Canario and
Sancocho of the Canary Islands, which were brought with Canary Islanders who emigrated
to Latin America.
In Puerto Rico, sancocho is considered a fairly rustic dish. It is made with chicken and
smoked ham (Sancocho de gallina), top round beef (sancocho), pork feet with chick peas
(sancocho de patitas), or beef short ribs with chorizo. There are several versions and
every house hold has their own take on sancocho, but a true Puerto Rican sancocho
always calls for corn on the cob, a variety of tubers, guineos, sofrito, and sazn. Other
vegetables and flavoring can include celery, carrots, ginger, thyme, parsley, bay leaves,
organo, wine, and rum. The hearty stew is served with a small bowl of rice, pique criollo,
tostones, and bread.
In Venezuela, sancochos are prepared throughout the country, recognized as a typical
meal of the weekend. The stew can be beef (usually in the Llanos region), chicken (usually
central and western region), beef stomach and shank (simply called "tripe") or goat (here
called "goat tripe", typical of western Falcn and Lara states) and fish or seafood (usually
East and Caribbean coast). When mixing two types of meat (chicken and beef, etc.) is
called crossover or "cruzado". Among vegetables and traditional spices for all varieties are
yam, onion, garlic, salt, pepper, oregano, potato, cassava, jojoto (maize/corn), celery
(celeriac), taro (mafafa/malanga), pumpkin (squash), cabbage, Chinese taro or Chirel hot
pepper, cilantro, and green or topocho banana.
These soups are major Venezuelan cuisine dishes that are not usually accompanied by
other foods. Consumed at lunchtime or in the evening, the stew is a common dish at
celebrations, usually served during or after meals the latter, according to popular belief,
to relieve hangover. For this reason, it is typical to serve this dish for lunch on Christmas or
New Year's Day.
It is usually served with cassava or with arepas. Some people add lemon juice (especially
fish). There are variants of the same, as the "cruzado" and the three-phase, when three
types of meat are combined. Undeniably, the popularity of this dish is seen at celebrations:
Instead of saying you are going to a party, it is common to "go to a sancocho."
Colloquially, it is often simply called "soup". In some regions (as in Zulia state) it is given
the name sopn.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly
chicken, hen, pork ribs, cow ribs, fish, and ox tail) with large pieces of plantain, potato,
cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on
the cob), depending on the region. Some top it off with fresh cilantro, onion and squeezed
lime a sort of "pico de gallo", minus the tomato. It is also served with a side of sliced
avocado and a plate of white rice, which is usually dipped in with each spoonful of soup.
In the "Sierra" of Ecuador, sancocho, also known as fritada, is a comfort food made with
pork. In the coastal region, it is similar to the Colombian sancocho. It has the typical
ingredients: yuca, plantain, and corn "choclo". It can be made of fish, hen,[clarification
needed] chicken, ox tail, or beef. Due to cultural differences, it can cause confusion when
people go from one region to the other.
The Peruvian sancocho is called "sancochado" a baseline[clarification needed]: meat
chunks, corn, rice and potatoes.
In the Dominican Republic, "sancocho" is considered one of the national dishes, along with
"la bandera" (the flag), consisting of white rice, generally red beans and meat, usually
chicken. There is a variant called sancocho cruzado or sancocho de siete carnes, which
includes chicken, beef and pork, with other meats. Sancocho de siete carnes means
"seven meat sancocho" and is considered the ultimate sancocho dish. Longaniza, a type
of pork sausage, is also used. Sancocho de gallina (hen sancocho) is common as well,
often made for special occasions or on weekends. While sancocho de habichuela (bean
sancocho) and sancocho de guandules are common, other types of sancocho are very
rare.
There is a similar dish in Costa Rica: It is called olla de carne (meat pot).
Also known as sancocho de gallina, it is the national dish of Panama. It originates from the
Azuero region. The basic ingredients are chicken (preferably free range), ame (adding
flavor and acting as a thickener, giving it its characteristic texture and brightness), and
culantro (giving it most of its characteristic flavor and greenish tone); often yuca, mazorca
(corn on the cob) and otoe are added. Other optional ingredients include amp (as the
Eddoe variety of Taro is known), chopped onions, garlic and oregano. It is frequently
served with white rice on the side, meant to be either mixed in or eaten with each spoonful.
Hot sauce is frequently added, depending on regional and individual preferences. Regional
varieties include Sancocho chorrerano (a specialty of the town of La Chorrera, which is
only made with free-range chicken, onions, garlic, chili peppers, oregano and ame[2])
and Sancocho chiricano (a specialty from Chiriqu Province and the heartiest variety,
containing squash in addition to all basic and optional ingredients mentioned before,
having a yellowish color as a result). It is often recommended as the best remedy for a
hangover. It is used a metaphor for the country's racial diversity due to the varied
ingredients that contribute their particular properties to and having an equally important
role in the cooking process and final product.
In El Salvador, it is a stew made with the offal of cattle, such as the stomach.
Reflecting its Spanish influence, sancocho is eaten in the Philippines, where the hearty
stew is made with fish, beef shanks, three kinds of meat, chicken, pork butt, bacon,
chorizo de bilbao and morcilla (Spanish blood sausage) as well as yucca, potatoes,
cilantro, corn, cabbage, bok choy, carrots and string beans. Known as cocido in the
Philippines, it is often confused with puchero Filipino, which may use ham and different
sausages.