Sancocho Recipe

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susan simons


I love going through my old recipes and finding dishes I haven't made in Years. This is a dish I learned to make from my maid in Panama, it is wonderful and filling and goes a long way. Sanchocho is also the national dish of Panama.


★★★★★ 1 vote



  • 3 lb
  • 2 lb
    lean fresh pork
  • 1 lb
    ham (optional)
  • 1 lb
    lean stew beef
  • 2 large
  • 4 clove
  • 2 large
    green pepper
  • 4 qt
  • 1
    big leaf cilantro
  • 1 bunch
  • 1 lb
  • 1 lb
    name (local yam)
  • 3
    green plantain
  • 1/2 lb
    fresh pumpkin (squash)
  • 3
    ears tender corn
  • 1 lb
  • 2 medium
  • ·
    salt and pepper to taste
  • 1 can(s)
    (no. 2 1/2) tomatoes

How to Make Sancocho


  1. Cut chicken and meats into serving pieces. Place in water and simmer until tender, skimming occasionally to clear broth. Add onions, garlic, cilantro, tomatoes, parsely and peppers, which have been chopped, and cook until meat is almost done. Season with salt and pepper. Cut the corn and peeled plantain in 1 1/2in. pieces and add. Cut the potatoes in quarters (eights if very large) and the other vegetables in the same size pieces. Add. Continue cooking until all vegetables are tender. They should be well cooked but not mushy. Adjust seasoning to taste.
  2. This is a one dish meal and served in soup plates. The small pieces of carn are picked up and eaton with hands, the same any corn on the cob.
  3. Serves 10 with ample portions.

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About Sancocho

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