Sancochado Traditional South American Meat Soup Recipe
Sancochado is a traditional Peruvian soup and can be cooked with many different types of meat. In fact, when it first rose in popularity it was typically cooked with as many as twelve different meats at one time. I decided to use our bison chuck roast, which is one of my all time favorite cuts of meat to cook with.
Sancochado is a popular dish in many Spanish speaking countries and has many variations. I really like the Peruvian version in particular because it has fresh corn in it. If you can’t find fresh corn (it can be difficult to get in New Mexico where I live) just substitute with another vegetable - personally, I avoid using frozen corn as a replacement in this case.
You’ll want to adjust the seasonings in this soup according to your taste preferences. I like to use dried oregano, fresh cilantro and sea salt. You’ll want to add the dried oregano at the beginning of cooking and the fresh cilantro at the very end. You can also add in some chiles if you’d like it to be spicy. Sometimes sancochado is served deconstructed with all of the parts enjoyed separately, i.e. the cooked vegetables and meat alongside a bowl of broth.
You can serve sancochado with a side of rice, sliced avocado and lime wedges if desired. If you can find some, yucca is a delicious addition to the other root vegetables. Sancochado is traditionally enjoyed on weekends and often prepared for special occasions. Many restaurants in South American countries pride themselves on their special recipes for sancochado.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 3 pounds bison chuck roast
- 4 ribs of celery
- 1 ½ onions
- 2 carrots
- 3 cobs of fresh corn (if available)
- 2 sweet potatoes
- ½ cabbage
- Dried oregano to taste
- Chopped fresh cilantro
- 10 cups bison bone broth
- Sea salt
- Chop the bison chuck roast into large chunks. Set aside.
- Cut the onions into slices. Smash and peel the garlic. Set aside.
- Add the meat to the Instant Pot along with the onion, garlic and oregano. Pour in the bison bone broth and season with sea salt.
- Cook on high pressure for one hour. Carefully release the pressure. When finished releasing, remove the meat from the pot using a slotted spoon and set aside.
- Chop the sweet potatoes, carrots and corn into large chunks. Add them into the Instant Pot and cook for 30 minutes on high pressure.
- Slice the cabbage into wedges. Add into the Instant Pot and cook for 10 minutes.
- Finally, add the meat back into the Instant Pot. If necessary, use the sauté function for a few minutes to heat the meat all the way through.
- Serve garnished with chopped fresh cilantro. Enjoy!
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