Sancochado Peruano is a hearty and comforting Peruvian stew that brings together tender meats and fresh vegetables in a flavorful broth. This traditional dish is a staple in Peruvian households, perfect for sharing with family and friends on chilly days or special gatherings.
What makes sancochado special is its simplicity and the way it highlights the natural flavors of each ingredient. We love how this recipe combines beef, chicken, or pork with potatoes, corn, and carrots, creating a satisfying meal that’s both nutritious and delicious.
Whether you’re new to Peruvian cuisine or looking to expand your recipe collection, sancochado offers a warm taste of Peru’s rich culinary heritage. Let’s dive into making this classic dish that’s sure to become a favorite in our kitchen.
Ingredients
To prepare an authentic Sancochado Peruano, we start by gathering fresh, quality ingredients that create the rich flavors this traditional stew is known for. These ingredients are categorized into Meat and Broth components and the colorful Vegetables and Sides that complete the dish.
Meat and Broth Ingredients
The soul of Sancochado Peruano lies in its hearty meat selection and the flavorful broth we create. Here is what we need:
- 2 pounds of beef shank with bone, for rich flavor and tender meat
- 1 pound of chicken pieces (preferably bone-in thighs)
- 1/2 pound pork ribs (optional, enhances broth complexity)
- 10 cups cold water
- 2 cloves garlic, crushed
- 1 large yellow onion, halved
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper, about 1 teaspoon
These ingredients ensure the broth develops a deep, savory foundation that makes Sancochado Peruano distinct and comforting.
Vegetables and Sides
The vibrant array of vegetables balances the rich meat broth. We choose fresh produce that cooks tender without losing their character:
| Vegetable | Quantity | Preparation |
|---|---|---|
| Potatoes | 4 medium | Peeled and halved |
| Carrots | 3 large | Peeled and cut into chunks |
| Corn on the cob | 2 ears | Cut into thirds |
| Cabbage | 1 small head | Quartered |
| Green beans | 1 cup | Trimmed |
| Yuca (cassava) | 1 pound | Peeled and cut into chunks |
Additional sides to serve:
- Fresh lime wedges for squeezing
- Aji amarillo sauce or hot sauce for extra spice
- White rice (optional but traditional)
This combination brings the perfect harmony of textures and colors that make Sancochado Peruano a beloved, visually appealing meal.
Equipment Needed
To create an authentic Sancochado Peruano we need to gather the right equipment that ensures perfect cooking and presentation. Each tool plays a vital role in crafting the rich, flavorful broth and tender vegetables this traditional stew is known for.
Essential Cooking Equipment
- Large Pot (Stockpot): A heavy-bottomed pot of at least 8 quarts is key. It allows us to cook the meats and vegetables evenly in plenty of water, developing a deep broth without crowding.
- Strainer or Slotted Spoon: For removing meat and verduras (vegetables) without losing too much broth.
- Sharp Chef’s Knife: Essential to chop and trim meats and slice vegetables precisely.
- Cutting Board: Durable and spacious to prep ingredients safely.
- Measuring Cups and Spoons: Precise quantities for salts and spices help balance the flavors.
Optional But Helpful Tools
- Ladle: To serve the hot Sancochado broth with ease.
- Kitchen Towels or Oven Mitts: For safe handling of the pot when hot.
- Wooden Spoon or Silicone Spatula: To stir gently without damaging the pot.
- Serving Bowls: Shallow wide bowls showcase the colorful ingredients beautifully.
| Equipment | Purpose | Recommended Size/Type |
|---|---|---|
| Large Stockpot | Simmer meats and vegetables | 8 quarts, heavy-bottomed |
| Strainer/Slotted Spoon | Remove solids from broth | Medium-sized |
| Chef’s Knife | Chop meats and vegetables | 8-inch sharp blade |
| Cutting Board | Prep ingredients | Non-slip surface, large |
| Measuring Tools | Measure spices and salts | Standard cup & spoons |
| Ladle | Serve stew and broth | 6-ounce capacity |
| Wooden Spoon/Spatula | Stir without scratching pot | Heat-resistant material |
By using these tools with care we ensure every step from simmering the perfect broth to presenting a fragrant Sancochado is seamless and rewarding. Each piece of equipment supports the authenticity and quality our traditional Peruvian stew deserves.
Preparation
To craft an authentic Sancochado Peruano, precise preparation of both meat and vegetables is crucial. Following these steps ensures we develop the rich flavors and perfect textures that define this iconic Peruvian stew.
Preparing the Meat
Start by rinsing all the meat pieces under cold water. We use a combination of beef shank, chicken pieces, and optional pork ribs – these provide a depth of flavor to the broth.
- Trim excess fat from the beef shank and pork ribs to prevent greasiness.
- Cut chicken into medium-sized portions, keeping the skin intact to add richness.
- Place all meat in a large stockpot and cover with cold water, about 12 cups or enough to submerge the meat completely.
- Bring to a gentle boil over medium-high heat. Skim off impurities and foam using a slotted spoon to maintain a clear broth.
- Reduce heat to low and simmer uncovered for 1.5 to 2 hours, or until the beef becomes tender.
“Slow simmering is key to extracting rich flavors without toughening the meat.”
Preparing the Vegetables
While the meat simmers, prepare the vegetables to add freshness and texture.
| Vegetable | Preparation Instructions | Cooking Time (minutes) |
|---|---|---|
| Potatoes | Peel and cut into large chunks | 20 |
| Carrots | Peel and cut into large chunks | 15 |
| Corn | Cut corn on the cob into 2-inch sections | 20 |
| Cabbage | Remove thick stalk, chop into large pieces | 5 |
| Green beans | Trim ends and leave whole | 7 |
| Yuca | Peel carefully, cut into chunks | 20 |
- Wash all vegetables thoroughly.
- Add the hard vegetables (potatoes, corn, yuca) into the simmering broth first. Let them cook for about 10 minutes before adding the others.
- Follow with softer vegetables like carrots, green beans, and cabbage according to their cooking times.
- Maintain a gentle simmer to avoid breaking apart the vegetables.
- Check tenderness with a fork before removing from heat.
Using large vegetable chunks helps maintain their shape and delivers a satisfying bite in every bowl.
Our precise approach to meat and vegetable preparation ensures every ingredient contributes to the rich, comforting flavors of Sancochado Peruano.
Cooking Instructions
To craft an authentic Sancochado Peruano, we follow a precise sequence that elevates every ingredient’s natural flavor and texture. Let’s dive into the essential steps for preparing this iconic Peruvian stew.
Making the Broth
- Rinse and trim all meats thoroughly to remove excess fat and impurities.
- Place the beef shank, chicken pieces, and pork ribs (if using) in a large stockpot.
- Fill the pot with cold water to cover the meats by at least 2 inches.
- Bring to a gentle boil over medium-high heat, then reduce to low heat.
- Skim off any foam or scum that rises to the surface using a strainer or slotted spoon.
- Add coarse salt, black peppercorns, and a few bay leaves for aromatic depth.
- Simmer uncovered for about 1.5 to 2 hours, maintaining a low boil, allowing the broth to develop a rich, savory profile.
- Taste and adjust seasoning as needed, keeping the broth clear and flavorful but not overly salty.
Cooking the Meat and Vegetables
- Once the broth is flavorful and the meat tender, carefully remove each meat piece with tongs or a slotted spoon; set aside to rest.
- Add vegetables in stages according to their cooking times:
| Vegetable | Cooking Time | Notes |
|---|---|---|
| Potatoes | 15-20 mins | Use waxy potatoes for texture |
| Corn on the cob | 25-30 mins | Cut into halves or thirds |
| Carrots | 15-20 mins | Peel and slice evenly |
| Green beans | 10-12 mins | Trim ends |
| Cabbage | 5-7 mins | Thick wedges |
| Yuca | 20-25 mins | Peeled and cut into chunks |
- Add the vegetables gradually to the hot broth starting with the vegetables requiring longer cooking times.
- Simmer each batch gently to prevent breaking apart, ensuring vibrant colors and firm yet tender texture.
- Reintroduce the cooked meats into the pot during the last 5 minutes to reheat and meld the flavors.
Preparing the Rice (Optional)
- While the stew simmers, rinse 1 cup of white rice under cold water until it runs clear.
- In a medium saucepan, combine rice with 2 cups of water and a pinch of salt.
- Bring to a boil over medium-high heat.
- Once boiling, reduce to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
- Remove from heat, keep covered, and let stand for 5 minutes for fluffy texture.
- Fluff with a fork before serving alongside our Sancochado Peruano.
The harmonious layering of meats and vegetables in the broth is what truly distinguishes this traditional dish. Taking care in each step guarantees a stew that embodies the essence of Peruvian comfort food.
Serving Suggestions
To fully enjoy the Sancochado Peruano, we recommend serving it in a way that highlights its hearty textures and vibrant flavors. Follow these steps to maximize the authentic Peruvian experience:
- Plate the Meat and Vegetables Separately: Use large shallow bowls or plates to arrange the tender cuts of beef, chicken, and pork ribs. Place the cooked vegetables like potatoes, corn on the cob segments, carrots, cabbage, green beans, and yuca alongside the meats. This lets everyone appreciate the quality and variety of each component.
- Serve the Broth in Individual Bowls: Ladle the rich, aromatic broth into separate small bowls. This allows guests to sip the flavorful liquid throughout the meal or dip the meats and vegetables. Warm broth enhances the comforting nature of the dish.
- Accompany with White Rice: Offer a side of perfectly steamed white rice. Its mild flavor balances the savory stew and absorbs the broth beautifully.
- Add Fresh Lime Wedges: Place lime wedges on the serving table. Guests can squeeze fresh lime juice over their portions, brightening the depth of flavors with a zesty contrast.
- Include Aji Amarillo Sauce: This traditional Peruvian yellow chili pepper sauce adds mild heat and vibrant color. Serve it in a small bowl for optional seasoning.
| Serving Component | Purpose | Presentation Tip |
|---|---|---|
| Meat and Vegetables | Showcase tender textures and colors | Arrange neatly on large plates |
| Broth | Highlight rich, savory flavor and warmth | Serve in individual bowls |
| White Rice | Balance flavors and absorb broth | Serve on separate side dishes |
| Lime Wedges | Add brightness and acidity | Place in small bowls or plates |
| Aji Amarillo Sauce | Provide mild heat and color | Serve in dipping bowls |
Quote to Inspire
“Eating Sancochado Peruano is not just about the ingredients, it is about savoring the harmony between them — a true celebration of Peru’s culinary soul.”
By following these Serving Suggestions we ensure an authentic presentation that reflects the spirit of this beloved Peruvian stew.
Make-Ahead Tips
Preparing Sancochado Peruano ahead of time can deepen the flavors and make serving easier for gatherings. Here are our top tips to ensure your stew remains vibrant and delicious even after refrigeration.
Refrigeration and Storage
- Cool the Broth Completely: After cooking, allow the broth to cool at room temperature for no more than two hours to prevent bacterial growth.
- Separate Solids from Broth: Store the meat and vegetables separately from the broth in airtight containers to preserve texture and flavor.
- Use Glass or BPA-Free Containers: This helps maintain freshness and prevents any unwanted odors from seeping in.
| Item | Storage Duration | Storage Tip |
|---|---|---|
| Broth | Up to 3 days in fridge | Refrigerate in sealed container |
| Cooked Meat & Vegetables | Up to 3 days in fridge | Store separately to keep texture |
| Frozen Leftovers | Up to 3 months | Freeze in airtight freezer bags |
Reheating Instructions
- Gentle Simmering: Reheat broth on low heat, stirring occasionally to prevent scorching.
- Add Fresh Vegetables if Needed: If the vegetables have softened too much, add fresh boiled vegetables right before serving.
- Avoid Overheating Meat: Warm meat just until heated through to keep it tender and juicy.
Flavor Enhancement
- Let Flavors Marry: Refrigerate the broth and meats overnight to allow the savory flavors to meld beautifully.
- Adjust Seasonings Before Serving: Taste and add salt or a splash of fresh lime juice for brightness just before serving.
“Sancochado Peruano tastes even more comforting when made ahead, as the ingredients harmonize and the warming spices deepen.“
By following these make-ahead tips, we ensure our Sancochado Peruano stays rich, hearty, and perfect for sharing anytime.
Conclusion
Sancochado Peruano is more than just a stew—it’s a celebration of simple ingredients coming together to create something truly special. Its rich broth and vibrant vegetables offer a comforting experience that connects us to Peru’s culinary roots.
By mastering this recipe, we invite warmth and tradition into our kitchens, perfect for sharing with family and friends. Whether enjoyed fresh or made ahead, Sancochado brings a satisfying and wholesome meal to the table every time.
Frequently Asked Questions
What is Sancochado Peruano?
Sancochado Peruano is a traditional Peruvian stew made with tender meats like beef, chicken, or pork, combined with fresh vegetables and cooked in a flavorful broth. It’s a comforting, hearty dish often enjoyed during chilly days or special gatherings.
What ingredients are essential for an authentic Sancochado Peruano?
Key ingredients include beef shank, chicken pieces, optional pork ribs, potatoes, carrots, corn, cabbage, green beans, yuca, lime wedges, aji amarillo sauce, and white rice. These create a rich broth and vibrant vegetable mix typical of this stew.
What equipment do I need to make Sancochado Peruano?
You’ll need a large stockpot for simmering, a sharp chef’s knife, measuring cups, and a strainer or slotted spoon for handling solids. Optional items include a ladle, serving bowls, and kitchen towels to help with preparation and presentation.
How do I prepare the meat and vegetables for the stew?
Rinse and trim excess fat from the meat before simmering. Vegetables are washed and chopped, then added in stages based on cooking times to keep their texture and color vibrant throughout the stew.
Can I make Sancochado Peruano ahead of time?
Yes! Making it in advance helps deepen flavors. Cool the broth completely, store solids and broth separately in airtight containers, and reheat gently. Adding fresh vegetables during reheating can enhance the dish.
How should I serve Sancochado Peruano?
Serve the meats and vegetables on a plate separately to highlight textures, with broth in individual bowls. Accompany the meal with steamed white rice, fresh lime wedges, and optional aji amarillo sauce for extra flavor.
What makes Sancochado Peruano a special dish?
Its simplicity, rich broth, and combination of tender meats with fresh vegetables showcase natural flavors, making it a comforting and culturally significant meal loved in Peruvian homes.