Ingredients
- 2 Lbs Hind Shank
- 2 small Onion
- 1 Pepper
- 4 Cloves Chopped Garlic
- 4 Cloves Crushed Garlic
- 1 Leek
- 8 cups Beef Stock
- 1 cup Sweet Red Peppers
- 1 cup Scallions
- 2 Sweetcorn
- 1 lb Cassaba
- 1 lb Yautia
- 1 lb White Yam
- 1 lb Butternut Squash
- To taste Salt
- To taste Pepper
- Chopped Cilantro
Instructions
6 steps · ~60 minutes total
Step 1
Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
10 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
When the meat is tender, remove the big pieces of vegetables and bones. Discard.
3 minutesStep 3
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. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
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.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 5
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.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 6
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).
2 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your colombian meal with these perfect pairings:
About This Dish
Venezuelan Sancocho is a beloved dish from Colombian cuisine, originating in Colombia. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Colombian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 17 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For authentic Venezuelan Sancocho, use cuts like chuck roast or shank, which provide rich flavor and tenderness when slow-cooked.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
