Gluten-Free Sancocho

Celiac.com 11/23/2024 - Sancocho is a beloved traditional dish found throughout Latin America, with variations in countries like Colombia, the Dominican Republic, and Puerto Rico. Its roots can be traced back to the indigenous and Spanish influences in the region, where hearty stews were common fare. The dish is often made with a mix of meats and starchy vegetables, including yuca, potatoes, plantains, and corn, making it both filling and flavorful. As long as gluten-containing thickeners are avoided, Sancocho can easily be made gluten-free, offering a warm and comforting meal that celebrates the natural flavors of fresh ingredients.

Gluten-Free Sancocho Recipe

Ingredients:

• 1 lb bone-in beef (or chicken, pork, or a combination)
• 1 large yuca (cassava), peeled and cut into chunks
• 4 medium potatoes, peeled and cut into quarters
• 2 green plantains, peeled and cut into thick slices
• 2 ears of corn, cut into 2-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tsp cumin
• 1 tsp paprika
• 2 bay leaves
• 1 bunch fresh cilantro, chopped (reserve some for garnish)
• Salt and pepper to taste
• 10 cups water or gluten-free beef or chicken broth
• 1 avocado, sliced (for serving)
• Gluten-free white rice (for serving)
• Lime wedges (for serving)

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Instructions:

Prepare the Meat:
In a large pot, heat a bit of oil over medium heat. Brown the meat on all sides. Once browned, add the chopped onion, garlic, and bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.

Add the Vegetables:
Add the yuca, potatoes, plantains, and corn to the pot. Stir in the cumin, paprika, bay leaves, and chopped cilantro. Season with salt and pepper.

Simmer the Sancocho:
Pour in the water or gluten-free broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and the vegetables are soft.

Adjust Seasoning:
Taste the soup and adjust seasoning with more salt and pepper, if needed. If you prefer a thicker soup, you can lightly mash some of the vegetables directly in the pot to help thicken the broth.

Serve:
Ladle the Sancocho into bowls. Serve hot with slices of avocado, a side of gluten-free white rice, and lime wedges for squeezing over the top. Garnish with fresh cilantro.

Enjoy this comforting and hearty gluten-free version of a traditional Sancocho, perfect for family gatherings or a cozy night in!