This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.
Venezuelan Sancocho Recipe
Venezuelan Sancocho is a dish that warms my soul! Every time I feel homesick, I prepare a big ol’ pot of this hearty soup, some arepas with nata and my nostalgia is cured.
My mom used to make Sancocho almost every Sunday, that is why it reminds me of home. And while there’s no panacea for homesickness, this Venezuelan sancocho comes damn close.
This hearty and absolutely delicious soup is made with different beef meat, vegetables, and starches.
Venezuelan cuisine has such a wide repertoire of delicious and hearty soups, such as Mondongo, Sopa de Rabo among others.
Give this Venezuelan Sancocho recipe a try soon! It’s Cozy, comforting, healthy-ish, and perfect to share with family and friends.
What do you need to make Venezuelan Sancocho?
Meat: Rumba Meats Hind Shank (Lagarto con Hueso)
Stock: Beef or vegetable stock. I prefer vegetable so the broth is not too dark.
Vegetables: Onion, garlic, leeks, scallions, bell pepper, mini sweet red pepper, fresh corn, and cilantro.
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Root Vegetables: Yucca or cassava, yautia (ocumo), white yam (ñame), butternut squash (auyama). I did not add green plantains, but you can add them if you like.
How to make Venezuelan Sancocho?
When making sancocho, the most important thing is the broth. It has to be full of flavor and delicious. To achieve this, I use Rumba Meats Hind Shank, a.k.a Lagarto con Hueso in Venezuela.
Broth: Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.
Add Veggies: Add diced onion, garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. Then, add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much or they will fall apart.
My Secret: 2 minutes before turning the heat off add chopped cilantro and 2 minced garlic cloves. This final step will make your sancocho ultra delicious!
I love Rumba Meats because they offer products that help families share their heritage through food by providing the ingredients to make traditional dishes.
- Availability – Rumba offers specialty ingredients that are readily available in regular grocery stores or on Amazon. To find a store near you click here.
- Authentically Hispanic – Influencers usually identify with the Rumba Meats brand because it celebrates the values that are tied to their heritage.
- High Quality – Rumba Meats products are of the highest quality, have a long shelf life and are easy to store/freeze.,
How to Store Venezuelan Sancocho?
You can store sancocho leftover covered in the refrigerator for up to 3 days. I recommend removing the corn from the soup, so there’s no risk that it ferments.
Can you freeze Venezuelan Sancocho?
Yes, you can. Let it cool completely and then place in an airtight container. Freeze sancocho for up to a month. I recommend removing the corn from the soup, so there’s no risk that it ferments.
LOOKING FOR MORE VENEZUELAN RECIPES?
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Pernil
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Polvorosas Cookies
- Eggless Venezuelan Tequeños
- Venezuelan Chocolate Marquesa
- Instant Pot Venezuelan Shredded Beef
Easy Venezuelan Sancocho
Ingredients
- 1 ½ – 2 lb Rumba Meats Hind Shank (1 package)
- 2 small onions, divided (one halved + one diced)
- ½ bell pepper, halved
- 8 garlic cloves, divided (4 wholes + 4 minced)
- 1 leek, separated (dark green leaves and light part)
- 8 cups beef or vegetable stock
- ½ cup mini red sweet peppers, thinly diced
- ½ cup scallions, sliced
- 2 ears of corn, cleaned and sliced into 4 parts each (you can use frozen if fresh is not available)
- ½ lb Cassaba Yuca, cut into 1-inch pieces
- ½ lb Yautia Ocumo, cut into 1-inch pieces
- ½ lb White Yam ñame, cut into 1-inch pieces
- ½ lb Butternut Squash Auyama, cut into 1-inch pieces
- Salt and black pepper to taste (I added 1 teaspoon of salt)
- Cilantro leaves, chopped
Instructions
- Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.
- When the meat is tender, remove the big pieces of vegetables and bones. Discard.
- Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften.
- Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much or they will fall apart.
- Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
- Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Video
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Pernil
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Polvorosas Cookies
- Eggless Venezuelan Tequeños
- Venezuelan Chocolate Marquesa
- Instant Pot Venezuelan Shredded Beef
Nutrition
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- 8-Quart Stock Pot
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- 7-Inch Knife
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- Plastic Cutting Board Set
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- Kitchen Scale
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