SANCOCHO (COLOMBIA)
Sancocho is a traditional Latin American stew that varies in its ingredients and preparation across different countries and regions. While there is no single “correct” way to make sancocho, this is a general recipe that you can adapt to your taste. This recipe is for a Colombian-style sancocho, which is popular in Colombia but can also be found in other Latin American countries.
Ingredients:
- 2 pounds of chicken (cut into pieces).
- 2 pounds of beef (bone-in, cut into pieces).
- 2 pounds of pork ribs (cut into pieces).
- 1 pound of yuca (cassava), peeled and cut into chunks.
- 1 pound of green plantains, peeled and cut into chunks.
- 1 pound of potatoes, peeled and cut into chunks.
- 2 ears of corn, cut into thirds.
- 2 ripe plantains, peeled and cut into chunks.
- 2-3 tablespoons of vegetable oil.
- 1 large onion, finely chopped.
- 4 cloves of garlic, minced.
- 2-3 green onions, chopped.
- 1 bell pepper, chopped.
- 1 teaspoon of cumin.
- 1 teaspoon of oregano.
- Salt and pepper to taste.
- 8-10 cups of water.
- Fresh cilantro for garnish.
Instructions:
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onions, garlic, green onions, and bell pepper. Sauté for a few minutes until the onions are translucent.
Add the chicken, beef, and pork to the pot. Brown the meat on all sides to enhance the flavor.
Add the cumin and oregano and season with salt and pepper.
Pour in the water, and bring it to a boil. Once boiling, reduce the heat to a simmer and let the meat cook for about 30-45 minutes until it starts to become tender.
Add the yuca, green plantains, potatoes, and corn to the pot. Simmer for another 15-20 minutes or until the root vegetables are almost tender.
Finally, add the ripe plantains and continue to cook until all the vegetables are soft and the meat is tender.
Taste and adjust the seasoning as needed. Add more salt or pepper if necessary.
Serve the sancocho hot, garnished with fresh cilantro. It is often served with a side of white rice and aji (a spicy sauce) for extra flavor.
Keep in mind that this recipe can be adapted to your preferences, and you can add or omit ingredients as you like. Enjoy your homemade sancocho this cold winter!
CHUPE DE PAPA (PERU)
Chupe de papa is a traditional Peruvian potato soup that is creamy and full of flavor. It’s relatively simple to make, and here’s a basic recipe for you to follow:
Ingredients:
- 4 cups of potatoes, peeled and cut into chunks.
- 1 medium onion, finely chopped.
- 2 cloves of garlic, minced.
- 1 tablespoon of vegetable oil.
- 4 cups of chicken or vegetable broth.
- 2 cups of milk.
- 1 cup of evaporated milk.
- 1 cup of fresh or frozen corn kernels.
- 1 cup of fresh or frozen green peas.
- 1 cup of shredded cheese (typically queso fresco or a similar white cheese).
- 2 tablespoons of aji amarillo paste (Peruvian yellow chili pepper paste), adjust to your desired level of spiciness.
- 1/4 cup of rice.
- 2 hard-boiled eggs, sliced.
- Salt and pepper to taste.
- Chopped fresh cilantro for garnish.
Instructions:
In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Stir in the aji amarillo paste, which will add flavor and a mild spiciness to the soup. You can adjust the amount of aji amarillo paste to your desired level of heat.
Add the potatoes and rice to the pot, and sauté them for a few minutes, allowing them to absorb the flavors of the onions and aji amarillo paste.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes and rice are tender, which usually takes about 15-20 minutes.
Add the corn and green peas to the pot and simmer for another 5-10 minutes, or until they are cooked.
Pour in the milk and evaporated milk, and stir well to combine. Allow the soup to heat through without boiling.
Add the shredded cheese and stir until it’s fully melted and the soup is creamy.
Season with salt and pepper to taste.
To serve, ladle the chupe de papa into bowls and garnish with slices of hard-boiled eggs and chopped cilantro.
Chupe de papa is a comforting and hearty Peruvian soup that’s enjoyed in different regions of the country. Feel free to adjust the ingredients to suit your taste, and enjoy your homemade chupe de papa!
PEPIÁN STEWN (GUATEMALA)
Guatemalan cuisine features a variety of delicious soups, often made with locally available ingredients and rich in flavor. Here are two popular Guatemalan soups:
Pepián: Pepián is a traditional Guatemalan stew that can be considered a type of soup due to its hearty and flavorful nature. It’s often made with chicken, but it can also be prepared with beef or pork. Here’s a basic recipe for Chicken Pepián:
Ingredients:
- 2-3 pounds of chicken, cut into pieces.
- 1 medium onion, chopped.
- 4-5 cloves of garlic, minced.
- 1 tomato, chopped.
- 2-3 tablespoons of roasted sesame seeds.
- 1-2 tablespoons of achiote (annatto) paste.
- 2-3 guaque chilies (or another mild chili), deseeded.
- 1/2 cup of green beans, cut into pieces.
- 1/2 cup of carrots, sliced.
- 1/2 cup of potatoes, diced.
- 6-8 cups of chicken or vegetable broth.
- Salt and pepper to taste.
Instructions:
In a large pot, sauté the onions, garlic, and tomato until soft.
Add the chicken and brown it slightly.
Add the sesame seeds, achiote paste, and guaque chilies.
Pour in the broth and simmer until the chicken is cooked through.
Add the vegetables and continue cooking until they are tender.
Season with salt and pepper, and serve hot.
