My Family’s 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, which 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 hind shank (a.k.a Lagarto con hueso) and a variety of vegetables and starches. Venezuelan cuisine has 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.
Sancocho is typically simmered low and slow, allowing all the ingredients to meld together and create a rich, savory broth. It’s often considered a comfort food and is a popular choice for gatherings and celebrations. The specific recipe and variations of sancocho can differ greatly depending on the country and local culinary traditions. In Latin America, you can find variations of sancocho in countries such as Venezuela, the Dominican Republic, Puerto Rico, Colombia, and several others. Each version reflects the unique flavors and ingredients of the region.
Venezuelan Sancocho Serving Suggestions
Sancocho is a hearty and filling soup/stew that’s typically served as a main course in Venezuela. Here’s how you can serve it: Meat: The traditional meat used in Venezuela to make Sancocho is Largarto con Hueso. In the US, this cut of meat is known as Hind Shank. Stock: Beef or vegetable stock. I prefer vegetable stock so the broth is not too dark. Vegetables: Onion, garlic, leeks, scallions, bell pepper, mini sweet red pepper, fresh corn, and cilantro. Root Vegetables: Yuca or Cassava, Yautia (Ocumo), White Yam (Ñame), Butternut Squash (Auyama). I did not add green plantains, but you can add them if you like. The root vegetables can be found in most Latin or Asian stores. The beauty of Sancocho is that it can be customized and enjoyed in different ways, so feel free to adjust it to your preferences or the preferences of your guests. It’s a warm and comforting dish that’s perfect for gatherings and family meals.
More Venezuelan Recipes You’ll Love!
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
Freeze
To freeze Venezuelan sancocho, let it cool completely and then place it 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.
Recipe Card 📖
This recipe was originally published in March 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in October 2023 to make it as helpful as possible!
