Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Sancocho de espinazo de cerdo (pork spine sancocho)
Sancocho de guandú con carne salá (sancocho with pigeon peas and salted meat)
Sancocho de mondongo (mondongo sancocho or mondongo)
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Lamb and lentil stew
Cocido montañés or Highlander stew, a common Cantabrian dish
Ohaw, Ainu fish and vegetables stew from northern Japan
Irish stew
