Reviewed: May 27, 2012

this did not come out at all how I had hoped. reviews were so good but I ended up throwing it all out. terrible...

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Reviewed: Jan. 20, 2012

Suggest cutting plantain into smaller pieces, yuca could be shaved instead of adding in chunks, and add 1Tbsp chicken bullion.

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twincityboi

Reviewed: Dec. 7, 2011

This was a good soup. Not as hearty as the Caribbean version, the one from the Dominican Republic has more ingredients: Culantro, cilantro, more root vegetables, different meats, chicken, beef, sausage. I will upload my dominican version soon.

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Mcintyreknox

Reviewed: Oct. 17, 2011

Taste just like the Sancocho I had growing up in Panama! A few changes to make it more Panamanian: Leave out the onion/tomato garnish (the soup really doesn't need it), add a can of corn, triple the cilantro, and if you don't have yucca or calabasa don't worry about it add more potatoes.

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IheartCilantro

Reviewed: Jun. 16, 2011

Delicious! Very simple, good and cheap! Leg quarters are usually inexpensive and the veggies didn't cost much either. I was hesitant about the plantain but it's good!! I couldn't find yucca but it still turned out great. The onion and tomato topping is a must!!

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morgo

Cooking Level: Intermediate

Home Town: Vermillion, South Dakota, USA

Living In: Greeley, Colorado, USA

Reviewed: Jan. 20, 2011

I vary this recipe with different combinations of ñame, yuca, green and ripe plantains, malanga and various spices. As for the issue of the origin of the soup, you have to go back further than pre-Panama. Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America.

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Elizabeth

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Reviewed: Nov. 27, 2010

I was very glad to find a good recipe for sancocho on here! It was one of my favorite things when I lived in Panama. Incidentally, several people are a bit confused with terminology, so I wanted to clear this up: cassava = yuca = tapioca. They are identical, just different names for the exact same plant. So you don't need to substitute yuca for cassava... it's the same! Also, it's "yuca" not "yucca". The later is a completely different plant and not related to the one used here.

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DanDuran

Reviewed: Aug. 24, 2010

There is also a Sancocho we make in PR! I am not going to argue about authenticity and such...that's not important!! It's the equivalent of arguing about Dim Sum, TOO MANY VERSIONS!! Anyways... what's important is the actual review of this particular recipe. I don't care for bones (yeah, it adds flavor and blah blah) so I used boneless chicken thighs, a bit more garlic, YUCA root and CASSAVA root are the SAME THING!!!! Look it up!! The color of the sancocho is not appetizing and I wasn't 100% happy with the flavor. It was edible (got to have fresh bread to dip in the juices, in my case) and it was altogether ok.

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LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Aug. 10, 2010

Tip: Cassava and Yucca are one and the same. You can find frozen Yucca (skin removed & par boiled) in specialty food stores. Goya is one brand that processes Yucca. Just thaw and remove the woody vein in the center before cooking.

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Debi

Reviewed: Nov. 20, 2009

After reviewing a WeightWatchers' recipe - I used sweet potatoe instead of regular potatoes and a can of pureed pumpkin. I also used cubed, cooked chicken.

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