This Soncocho is like a warm hug in a bowl! With tender beef ribs, chicken and fresh veggies, this dish is packed with flavor and perfect for comforting, cozy meal.
Soncocho is a traditional dish originating in Latin America, including countries like Colombia, Venezuela, and Puerto Rico. This hearty beef rib stew is known for its rich, comforting flavor and is perfect for family gatherings or chilly evenings. Serve it with sliced avocado and limes for a delicious, nutritious meal.
This soncocho recipe calls for yuca root (or potatoes), which is a mild starchy vegetable. They are typically sold in Caribbean and Latin American markets. You can also substitute it with cassava root, potato, or sweet potato. Keep in mind that the sweet potato will change the overall flavor of the dish.
Ingredients
- 3 pounds of short ribs
- 4 bone-in chicken thighs, skin removed
- Sazón
- Onion powder
- Garlic powder
- Chicken bouillon
- Vegetable oil
- Water
- 6 sprigs flat-leaf parsley
- 6 sprigs cilantro
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 cloves garlic
- 3 ears of corn
- 1 large yuca root
- 2 medium Yukon Gold potatoes
- 1 green plantain
- 1 medium yellow onion
- 3 celery stalks
- 2 medium carrots
- Salt
- 2-3 avocados
- 2 limes
How to Make Soncocho
- Marinate the meat: Season the chicken thighs and ribs with sazón, onion powder, garlic powder, and chicken bouillon. Cover and marinate 30-40 minutes.
- Brown the meat: Heat a large pot with vegetable oil. Brown the ribs and chicken.
- Make the broth: Tie parsley, cilantro, and thyme sprigs with kitchen twine. Place the ribs, chicken, onion, garlic, and water into the pot. Simmer on medium heat for 1 1/2 hours.
- Strain the broth: Remove ribs and chicken from the pot and set aside. Discard onion, garlic, and herb sprigs. Place a large strainer in the top of a large bowl. Strain broth through and discard remnants left in the strainer. If broth is fatty, run it through a fat separator.
- Make the stew: Add the meat and broth back into the pot along with the yucca, potato, celery, corn, and carrots. Season with sazón and salt to taste. Boil for an additional 25 minutes or until vegetables are tender.
- Finishing touches: Serve stew with avocado and tomato slices, and a wedge of lime.
What to Serve with Sancocho
What to serve on the side depends entirely on the style and region. However, you can typically pair this delicious stew with the following:
- Cooked rice: for soaking up that rich, delicious broth.
- Arepas: These are a South American-style cornmeal cake.
- Tostones: Fried unripe plantains.
Storing Soncocho
If you plan to prepare this stew in advance or want to store leftovers, allow it to cool down, then transfer it to a large airtight container. Store it in your refrigerator for 3-4 days. Reheat in the microwave or in a pot on your stovetop. Freeze for up to 2 months.
More Recipes to Enjoy!
Soncocho
Equipment
- 1 large pot or Dutch oven
Ingredients
- For meat:
- 3 pounds of short ribs
- 4 bone-in chicken thighs skin removed
- 1 tablespoon sazón
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 2 tablespoons vegetable oil
- For Soup:
- 9 1/2 cups water
- 6 sprigs flat-leaf parsley
- 6 sprigs cilantro
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 cloves garlic peeled
- 3 ears of corn cut into thirds (fresh or frozen)
- 1 large yuca root peeled and sliced
- 2 medium Yukon Gold potatoes chopped
- 1 green plantain peeled and sliced
- 1 medium yellow onion peeled and cut in half
- 3 celery stalks cut into thirds
- 2 medium carrots peeled and sliced
- 1 1/2 teaspoons sazón
- salt to taste
- Garnish:
- 2 avocados sliced
- 2 limes quartered
Instructions
- Season the chicken thighs and ribs with sazón, onion powder, garlic powder, and chicken bouillon. Cover and marinate 30-40 minutes.
- Heat a large pot with vegetable oil. Brown the ribs and chicken.
- Tie parsley, cilantro, and thyme sprigs with kitchen twine. Place the ribs, chicken, onion, garlic, and water into the pot. Simmer on medium heat for 1 1/2 hours.
- Remove ribs and chicken from the pot and set aside. Discard onion, garlic, and herb sprigs.
- Place a large strainer in the top of a large bowl. Strain broth through and discard remnants left in the strainer. If broth is fatty, run it through a fat separator.
- Add the meat and broth back into the pot along with the yucca, potato, celery, corn, and carrots. Season with sazón and salt to taste. Boil for an additional 25 minutes or until vegetables are tender.
- Serve stew with avocado and tomato slices, and a wedge of lime.
- Let the stew cool down, then store it in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.
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