EASY Sancocho

Sancocho is a flavorful and hearty soup most common in Latin American and the Caribbean. I’ve been developing a few traditional Venezuelan recipes as it’s something that’s been important to me (my mother was born in Venezuela) and while Sancocho was on my list. I am a big fan of soups and stews and I…

DIY Oct 8, 2026 0 3 Add to Reading List

Sancocho is a flavorful and hearty soup most common in Latin American and the Caribbean. I’ve been developing a few traditional Venezuelan recipes as it’s something that’s been important to me (my mother was born in Venezuela) and while Sancocho was on my list. I am a big fan of soups and stews and I especially love something brothy and filling like this one.

Sancocho can be made a number of different ways based on the region you find it. This version is a very simple one with ingredients I can easily find at most grocery stores where I live. This soup is made with beef, starchy vegetables like potatoes and corn. It’s flavorful, filling and deeply satisfying on a rainy or cold weeknight.

Related: Next try my recipe for cachapas, tequeños, or arepas. And if you love soup be sure to make pozole.

Sancocho Ingredients

Chuck roast
Oil – Canola or Vegetable
Beef broth
Sofrito cooking base
Sazon spice
Adobo spice blend
Bay leaves
Platano
Potatoes
Corn
Oregano
Cilantro
Rice for serving

How to make Sancocho

Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper. In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.

Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.

Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.

Remove the bay leaves from the soup. Add the vegetables and oregano. Cook covered for another 30-45 minutes, until the vegetables are tender. Sprinkle the chopped cilantro over the top and stir into the soup before serving. I like to serve this alongside steamed white rice and lime wedges.

Notes & Substitutions

Chuck roast can be substituted for london broil or any cut of beef you might use in a stew
Depending on your size of pot you may need to sear the meat in a couple of batches.
The vegetables (platano, potatoes and corn) can be substituted for other root vegetables. I think sweet potatoes sometimes add a fun (sweet) flavor to sancocho.
If after simmering for an hour you find the liquid in the soup seems to have reduced more than you would like you can add a little water or more broth.
This stew is great the day it is made but also makes excellent leftovers. Simply store in an airtight container in the refrigerator for up to three days and rewarm before eating.

More Latin American Recipes

Sancocho

a flavorful soup with a broth base, beef, and starchy vegetables

Course Soup

Cuisine Caribbean, latin american, Venezuelan

Keyword sancocho

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 590kcal

Author Emma Chapman

Ingredients

2 pounds chuck roast
1 tablespoon oil
8 cups beef broth
1 cup sofrito cooking base
1 teaspoon sazon seasoning
1 teaspoon adobo spice blend
2 bay leaves
1 platano
10 fingerling potatoes
4 ears corn
½ teaspoon oregano
2 tablespoons cilantro

Instructions

Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper.
In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.
Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.
Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.
Remove the bay leaves from the soup. Add the vegetables and oregano.
Cook covered for another 30-45 minutes, until the vegetables are tender.
Sprinkle the chopped cilantro over the top and stir into the soup before serving.

Notes

Chuck roast can be substituted for london broil or any cut of beef you might use in a stew
Depending on your size of pot you may need to sear the meat in a couple of batches.
The vegetables (platano, potatoes and corn) can be substituted for other root vegetables. I think sweet potatoes sometimes add a fun (sweet) flavor to sancocho.
If after simmering for an hour you find the liquid in the soup seems to have reduced more than you would like you can add a little water or more broth.
I like to serve this alongside steamed white rice and lime wedges.