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+ servings
a pot of Venezuelan sancocho

Easy Venezuelan Sancocho

This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.
Course Soup
Cuisine Venezuelan
Keyword beef, easy, hind shank, sancocho, soup
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 353kcal


  • 1 ½ - 2 lb Rumba Meats Hind Shank (1 package)
  • 2 small onions, divided (one halved + one diced)
  • ½ bell pepper, halved
  • 8 garlic cloves, divided (4 wholes + 4 minced)
  • 1 leek, separated (dark green leaves and light part)
  • 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 Cassaba Yuca, cut into 1-inch pieces
  • ½ lb Yautia Ocumo, cut into 1-inch pieces
  • ½ lb White Yam ñame, cut into 1-inch pieces
  • ½ lb Butternut Squash Auyama, cut into 1-inch pieces
  • Salt and black pepper to taste (I added 1 teaspoon of salt)
  • Cilantro leaves, chopped


  • Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.
  • When the meat is tender, remove the big pieces of vegetables and bones. Discard.
  • Add diced onion, 2 minced 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.
  • Add yautia, white yam, 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.
  • Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
  • Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).



Rumba Meats Hind Shank can be bought at your local Walmart or online at Amazon
STORE: 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.
FREEZE: Let it cool completely and them place 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.
Root Vegetables: I buy the root vegetables (casaba, yautia and white yam) in my local Asian store.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 353kcal | Carbohydrates: 56g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1333mg | Potassium: 1160mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5493IU | Vitamin C: 61mg | Calcium: 85mg | Iron: 3mg