If you’re looking for an authentic Venezuelan Sancocho recipe, you’ve found it. This is the real deal — a rich, slow-simmered beef soup made with hind shank, fresh corn, and traditional Venezuelan root vegetables like yuca, ocumo, ñame, and auyama. It’s the soup my mom made every Sunday, the one I turn to whenever I need a taste of home, and I’m sharing every tip, trick, and ingredient secret so you can make it perfectly on your very first try.
Oriana’s Thoughts On The Recipe
Venezuelan Sancocho is a dish that warms my soul — and I mean that in the most literal, I-need-a-big-bowl-right-now kind of way. Every time I feel homesick, I make a big pot of this hearty beef soup, set some arepas with nata on the side, and just like that, my nostalgia has somewhere to go.
My mom made Sancocho almost every Sunday. The smell of the broth simmering, the corn bobbing in the pot, the root vegetables turning soft and silky — it’s one of those food memories that never leaves you. And while there’s no real cure for homesickness, this Venezuelan Sancocho comes pretty damn close.
This is my family’s recipe, the one I’ve been making for years. It’s hearty, deeply flavorful, and made with a beautiful combination of root vegetables and beef hind shank that gives the broth a richness you just can’t fake. If you’ve never made it before, don’t be intimidated — I’ll walk you through every ingredient, every step, and every little tip that makes this soup truly special.
What Is Venezuelan Sancocho?
Venezuelan Sancocho (sometimes called “hervido”) is a traditional hearty beef soup — or more accurately, a thick stew — made with a rich broth, tender chunks of meat, and a generous combination of tropical root vegetables and starches. It is one of the most beloved dishes in Venezuelan cuisine, and for good reason: it is deeply comforting, incredibly filling, and absolutely packed with flavor.
Think of it as Venezuela’s answer to Sunday soup — the kind of meal that takes time and love to make, fills the whole house with an incredible smell, and brings everyone to the table without a single complaint.
What is the difference between sancocho and hervido?
In Venezuela, “sancocho” and “hervido” are often used interchangeably, but there is a subtle regional difference. Hervido tends to refer to a lighter, brothier soup — think of it more like a boiled soup. Sancocho is generally heartier, thicker, and considered more of a stew. My family always called this recipe sancocho, but you’ll hear both terms used for very similar dishes depending on who you ask!
How is Venezuelan Sancocho different from other sancochos?
Sancocho exists all across Latin America and the Caribbean — from Colombia to Puerto Rico to the Dominican Republic — and every country puts its own spin on it. The Colombian version is known for its thick broth and often includes plantains and potatoes. Dominican sancocho can feature up to seven types of meat. Puerto Rican sancocho leans more toward chicken and pork.
Venezuelan Sancocho is its own thing entirely. What makes it distinctive is the specific combination of root vegetables we use — ocumo (yautia), ñame (white yam), yuca (cassava), and auyama (butternut squash) — simmered together with beef hind shank until the broth becomes rich, golden, and almost silky. We also add fresh corn on the cob, which gives the soup a subtle natural sweetness that balances all those earthy root vegetables beautifully.
In Venezuela, Sancocho is traditionally a Sunday dish. It’s the meal you make when you have time to tend to the pot, when the family is all together, and when you want something that truly feeds the soul.
Ingredients & Where to Find Them
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
I know what you’re thinking: “Oriana, where on earth do I find ocumo and ñame?” I promise it’s easier than it sounds! Here’s a breakdown of every ingredient in this recipe and exactly where to track things down.
The Meat: The traditional cut for Venezuelan Sancocho is lagarto con hueso — which in the US is known as beef hind shank. This cut is everything. The bone adds incredible depth to the broth, and the meat becomes fall-off-the-bone tender after simmering low and slow. You can usually find hind shank at your local butcher, at Latin grocery stores, or at larger supermarkets in the meat section. Ask the butcher if you don’t see it — they almost always have it.
The Stock: I personally prefer vegetable stock over beef stock for this recipe. I know that might sound counterintuitive when you’re already cooking with beef, but hear me out: beef stock can make the broth too dark and heavy. Vegetable stock keeps it lighter and lets the natural flavors of the meat and root vegetables shine through. That said, beef stock works perfectly fine too — use what you love.
The Root Vegetables (The Heart of the Soup)
This is where the magic happens. Here’s your no-panic guide:
- Yuca (Cassava): This is the most recognizable one and the easiest to find — you’ll see it at most large supermarkets, Latin grocery stores, and Asian markets. It has a thick brown skin and a white, starchy interior. It cooks up creamy and slightly dense, and it absorbs the broth beautifully.
- Yautia / Ocumo (Taro Root): In the US, you may see this labeled as taro root or malanga at Asian or Latin grocery stores. It has a brown, slightly hairy skin and a white or grayish interior. It has a mild, earthy flavor — kind of like a nutty potato — and it’s what gives Venezuelan sancocho its characteristic richness.
- Ñame (White Yam): This is a large, rough-skinned tropical yam with white flesh. It’s different from the orange sweet potato Americans call “yam” — the texture is drier and less sweet. Find it at Latin or Caribbean grocery stores. It adds body and a subtle, starchy depth to the soup.
- Auyama (Butternut Squash): This is the easiest one — butternut squash is everywhere! In Venezuela we use auyama, which is a type of tropical pumpkin, but butternut squash is the perfect substitute and gives the broth a beautiful golden color and a touch of natural sweetness.
Where can I find the root vegetables for this recipe?
Your best bet is a Latin grocery store or an Asian market — both typically carry yuca, yautia/taro root, and white yam. Some larger Walmart and Whole Foods locations also carry yuca. Butternut squash you’ll find at any regular grocery store. If you’re having trouble, just ask a store employee — they’ll know exactly what you need.
Pro tip: If you live near a Latin or Asian grocery store, you’ll find all of these in one trip. I shop at my local Latin market for the root vegetables, and it takes me less than 10 minutes to grab everything I need. If you’re not sure what to look for, just show the store worker this list — they’ll point you right to it!
Ingredient Substitutions
Can’t find one of the root vegetables? No problem — Sancocho is a flexible, forgiving recipe. Here’s how to swap things out without sacrificing the soul of the dish:
- No yautia/ocumo? Use taro root (same thing, different name) or add a little extra yuca.
- No ñame? A small white potato or extra yuca works fine. The texture will be slightly different but still delicious.
- No auyama? Regular butternut squash or even kabocha squash are great substitutes.
- No hind shank? Bone-in short ribs or oxtail are wonderful alternatives — the bone is key for a flavorful broth, so try to keep it bone-in if possible.
- Want to add plantains? Go for it! Green plantains add a nice starchiness. Add them at the same time as the yuca.
- Prefer chicken? You can absolutely make this with a whole chicken cut into pieces. The result is a lighter but equally delicious soup — we call that version “hervido de pollo.”
Overview: How to Make Venezuelan Sancocho
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make a Super Flavorful Broth
When making sancocho, the most important thing is the broth. It has to be full of flavor and delicious. To achieve this, add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leeks, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.
- Add Veggies
Add diced onion, garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. Then, add yautia, white yams, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.
- Last Step – My Mom’s Secret
2 minutes before turning the heat off, add chopped cilantro and 2 minced garlic cloves. This final step will make your sancocho ultra delicious!
Oriana’s Tips for the Best Venezuelan Sancocho
After making this soup for years (and eating it for my entire life), here’s what I know for sure:
- The broth is everything. I cannot say this enough. The secret to an unforgettable sancocho is building a deeply flavorful base from the very beginning. Don’t rush the first step — let the meat, aromatics, and stock simmer together long enough for the broth to develop real depth. This is not a 30-minute soup, and that’s okay. Good sancocho takes time.
- Add the root vegetables in stages. Not all root vegetables cook at the same speed. Yuca takes longer; butternut squash and yautia cook faster. If you add everything at once, some vegetables will turn to mush while others are still firm. I walk you through the correct order in the recipe card below.
- Finish with fresh garlic and cilantro. This is my mom’s trick and I will never skip it. About 2 minutes before turning off the heat, add freshly minced garlic and a generous handful of chopped cilantro directly into the broth. It makes the whole soup come alive in a way that nothing else does.
- Don’t overcook the root vegetables. They should be tender and easy to pierce with a fork, but they should still hold their shape. Overcooked root vegetables turn mushy and fall apart in the broth — not ideal! Keep an eye on them during those last few minutes of cooking.
- Make it ahead. This soup is genuinely even better the next day. The flavors deepen overnight in a way that’s almost unfair. I always make a big pot knowing we’ll have leftovers, and those leftovers are always the best part.
What to Serve With Venezuelan Sancocho
In Venezuela, Sancocho is a full meal on its own — but we definitely have our favorite things to serve alongside it:
- Arepas: This is the classic pairing. Warm, fresh arepas on the side for dipping into that golden broth are non-negotiable in my house. Here you can find my Venezuelan arepas recipe.
- White rice: Some people like to add a scoop of white rice directly into their bowl of sancocho. It stretches the soup and makes it even more filling.
- Avocado slices: The cool, creamy contrast of fresh avocado against the rich, hot broth is one of my favorite things in the world. Don’t skip it.
- Hot sauce (picante): If you like a little heat, a few drops of your favorite hot sauce take this soup to a whole new level.
- Casabe: This is a traditional Venezuelan flatbread made from yuca — if you can find it at a Latin grocery store, grab it. It’s the most authentic accompaniment you can serve.
Storage, Freezing & Reheating
In the fridge: Let the sancocho cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors actually get better by day two!
In the freezer: Venezuelan Sancocho freezes beautifully. Before freezing, I strongly recommend removing the corn from the soup — corn can ferment slightly during long freezing periods and change the flavor. Store in airtight freezer containers for up to 1 month.
To reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened too much. Give it a taste and adjust the seasoning before serving — a pinch of salt and a few fresh cilantro leaves can bring it right back to life.
Frequently Asked Questions
Hind Shank.
The traditional cut of beef used in Venezuela is Largarto con Hueso, which you can find in the USA as Hind Shank.
You can store sancocho leftovers covered in the refrigerator for up to 3 days. I recommend removing the corn from the soup so there’s no risk that it ferments.
Yes, you can. Let it cool completely, and then place it in an airtight container. Freeze sancocho for up to a month. I recommend removing the corn from the soup so there’s no risk that it ferments.
Venezuelan Sancocho is made with beef hind shank (lagarto con hueso), a flavorful broth, fresh corn on the cob, and a combination of tropical root vegetables including yuca (cassava), yautia (ocumo), white yam (ñame), and butternut squash (auyama). It’s seasoned with onion, leeks, garlic, scallions, bell pepper, and finished with fresh cilantro.
Yes — this recipe is naturally gluten-free! All the ingredients are whole, unprocessed foods with no gluten. Just make sure your stock is labeled gluten-free if that’s a concern for you or your family.
Absolutely. A chicken version is called “hervido de pollo” in Venezuela and is equally traditional and delicious. Use a whole chicken cut into pieces, and reduce the initial simmering time to about 30–35 minutes since chicken cooks faster than beef.
Yes! Let it cool completely, remove the corn (to prevent fermentation), and store in airtight freezer-safe containers for up to one month. Reheat gently on the stovetop with a splash of broth.
Looking for more Venezuelan recipes to explore, don’t miss my
Recipe Card
Easy Venezuelan Sancocho – Sancocho Venezolano
Video
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 ½ – 2 lb Hind Shank
- 2 small onions, divided (one halved + one diced)
- ½ bell pepper, halved
- 8 garlic cloves, divided (4 whole + 4 minced)
- 1 leek, separated and cleaned, dark green leaves reserved, and white/light green parts sliced
- 8 cups beef or vegetable stock
- ½ cup mini red sweet peppers, thinly diced
- ½ cup scallions, sliced
- 2 ears of corn, cleaned and sliced into 4 parts each (you can use frozen if fresh is not available)
- ½ lb Cassava (Yuca in Spanish), cut into 1-inch pieces
- ½ lb Yautia (Ocumo in Spanish), cut into 1-inch pieces
- ½ lb White Yam (Ñame in Spanish), cut into 1-inch pieces
- ½ lb Butternut Squash (Auyama in Spanish), cut into 1-inch pieces
- Salt and black pepper to taste (I added 1 teaspoon of salt)
- Cilantro leaves, chopped
Instructions
- Add the hind shank, 1 halved onion, the bell pepper, 4 whole garlic cloves, the dark green leek leaves, and the stock to a large stockpot. Bring to a boil, then reduce the heat and simmer for 45 to 60 minutes, or until the meat is fork-tender.Note: The meat may take a little longer to become fork-tender. Add more cooking time as needed.
- Once the meat is tender, remove the large pieces of vegetables and any bones. Discard them.
- Add the diced onion, 2 minced garlic cloves, mini sweet peppers, sliced white and light green parts of the leek, scallions, cassava, and corn. Stir to combine, then cover and simmer over medium heat for 5 to 8 minutes, until the cassava is just starting to soften.Note: The cassava may need a little more time to begin softening. Add more cooking time if needed.
- Add the yautia, white yam, and butternut squash. Stir gently to combine. Cover and simmer over medium heat for 5 to 6 minutes, or until all the root vegetables are tender.Note: Do not overcook, or the vegetables may fall apart.
- Taste and add salt and black pepper, if needed. Stir in the cilantro and the remaining 2 minced garlic cloves. Simmer for 2 more minutes.
- Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squeeze of lime juice and/or hot sauce, if desired. Serve with arepas and/or casabe.
- The broth is everything. I cannot say this enough. The secret to an unforgettable sancocho is building a deeply flavorful base from the very beginning. Don’t rush the first step — let the meat, aromatics, and stock simmer together long enough for the broth to develop real depth. This is not a 30-minute soup, and that’s okay. Good sancocho takes time.
- Add the root vegetables in stages. Not all root vegetables cook at the same speed. Yuca takes longer, butternut squash and yautia cook faster. If you add everything at once, some vegetables will turn to mush while others are still firm. I walk you through the correct order in the recipe card below.
- Finish with fresh garlic and cilantro. This is my mom’s trick, and I will never skip it. About 2 minutes before turning off the heat, add freshly minced garlic and a generous handful of chopped cilantro directly into the broth. It makes the whole soup come alive in a way that nothing else does.
- Don’t overcook the root vegetables. They should be tender and easy to pierce with a fork, but they should still hold their shape. Overcooked root vegetables turn mushy and fall apart in the broth — not ideal! Keep an eye on them during those last few minutes of cooking.
- Make it ahead. This soup is genuinely even better the next day. The flavors deepen overnight in a way that’s almost unfair. I always make a big pot knowing we’ll have leftovers, and those leftovers are always the best part.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
More Venezuelan Recipes You’ll Love!
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- Ponche Crema Venezolano Casero
- Venezuelan Ensalada de Gallina
- Venezuelan Pernil
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Polvorosas Cookies
- Eggless Venezuelan Tequeños
- Venezuelan Chocolate Marquesa
- Instant Pot Venezuelan Shredded Beef
This recipe was originally published in March 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in October 2023 to make it as helpful as possible! And then again in April 2026.
My sister made this for my brother-in-law (from Venezuela) and myself, and it was delicious! I’m very excited to be making this at the end of the summer when I can a lot of ingredients fresh from my garden or the farm stand down the road! It’s become a staple!
Hello Sam! That makes me so happy to hear! 😊 How special that your sister made it for you both—and I love that it’s become a staple in your kitchen! Using fresh ingredients from your garden or local farm stand is going to make it even more amazing. Thank you so much for sharing — I’m so glad it’s part of your family now! 💛
Tiene la receta en la español?
Is the corn necessary? It is hard to find fresh corn on the cob at this time of year (early November). What can be substituted for the corn?
Hello Kendra! Great question! While fresh corn adds a nice texture and flavor, it’s not absolutely necessary for the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Oh yes there is! Sorry I skipped right over that. Thank you!
Making it tonight for my husband! In the steps, there isn’t anything about when to add vegetable stock… You do that in the beginning when you put the meat initially?
Hello Alix! Yes, it’s specified in the very first step. If you still have any doubts, I recommend watching the video. I hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Just made it for my family from Venezuela and they loved it…
Thank you for the recipe…
Hello Justin! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I loved your recipe! I had this as a teenager and was looking for the recipe. This soup is a little sweeter than what I remember. I suspect that the soup I had didn’t have corn in it.
I’ve made it 3 times and have added my own notes. In the instructions for #1, you forgot to say to add the leek leaves. We get our beef from the butcher so instead of a hind shank, I use a beef bone and stewing beef. Also, the soup I had, had purple potato in it (we happened to grow it in our garden past summer) so I add 1/2 lb. of that with the root vegetables
I wish I could serve it with casabe crackers, but I settle for arepas and tejadas. Yum!!!.
Hello Deanna! It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Can you use an instant pot
Hola Rosa – Yes, you definitely can! In fact, you will save a lot of time cooking the meat in the instant pot. I used my Instant Pot to make this sopa de rabo (https://mommyshomecooking.com/instant-pot-venezuelan-oxtail-soup/) you can follow the same step and times. Hope that helps!
Do you know under what name can I find the “apio” we use in Venezuela for soups and sancochos?
Hello Oti! It is called Celery Root. You probably can find it in your local Asian store.
Go to any latin store and ask for Colombian “arracacha”. That’s the same as Venezuealn apio.
Thanks for the tip, Antonio! =)
Hi, you can find it as “Arracacha” or Yellow Celery, ( although it is not like the Celery plant that they usually use to make stews, soups or broths). The Apio or Arracachas is a tuber.
Looks delicious.
Hello Alfiano! Thanks … hope you give a try soon.