One-Pot Sourdough Ecuadorian Sancocho with Corn and Plantain Bread

Name: One-Pot Sourdough Ecuadorian Sancocho with Corn and Plantain Bread
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 oz (170 g) day-old sourdough bread, cut into 1-inch cubes, cut into 1-inch (2.5 cm) cubes and air-dried for 15 minutes; 3 tablespoons (45 ml) extra-virgin olive oil; 1 whole (150 g) yellow onion, medium, diced; 4 cloves (20 g) garlic cloves, fresh, minced; 1 whole (150 g) red bell pepper, medium, seeded and diced; 1½ lbs (680 g) russet potatoes, medium, peeled and cut into ¾-inch (2 cm) chunks; 12 oz (340 g) butternut squash, peeled and seeded, cut into ¾-inch (2 cm) chunks; 1 whole (250 g) plantain, semi-ripe (yellow), peeled, seeded if present, cut into 1-inch (2.5 cm) chunks; 1½ cups (225 g) fresh corn kernels, or frozen; 6 cups (1440 ml) unsalted chicken broth or vegetable broth; 2 cups (480 ml) water; 1 teaspoon (5 g) ground cumin; to taste sea salt; to taste black pepper, freshly ground; 1 cup (20 g) fresh cilantro, loosely packed, roughly chopped; 2 tablespoons (30 ml) lime juice, fresh; 1 tablespoon (15 g) ají amarillo paste or hot sauce (optional)

From the MyKitchenBank Kitchen

A warming, rustic one-pot stew inspired by Ecuador's beloved sancocho, enriched with cubes of tangy sourdough bread that soften and meld into the broth, paired with sweet plantain pieces and fresh corn. Root vegetables, cilantro, and a whisper of cumin create layers of flavor, while the sourdough adds depth and subtle sourness to balance the earthiness of potatoes and squash. Serve as a complete meal in a bowl.

Prep: 25 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 6 servings (about 10 cups stew)

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Ingredients

6 servings

6 oz (170 g) day-old sourdough bread, cut into 1-inch cubes, cut into 1-inch (2.5 cm) cubes and air-dried for 15 minutes
3 tablespoons (45 ml) extra-virgin olive oil
1 whole (150 g) yellow onion, medium, diced
4 cloves (20 g) garlic cloves, fresh, minced
1 whole (150 g) red bell pepper, medium, seeded and diced
1½ lbs (680 g) russet potatoes, medium, peeled and cut into ¾-inch (2 cm) chunks
12 oz (340 g) butternut squash, peeled and seeded, cut into ¾-inch (2 cm) chunks
1 whole (250 g) plantain, semi-ripe (yellow), peeled, seeded if present, cut into 1-inch (2.5 cm) chunks
1½ cups (225 g) fresh corn kernels, or frozen
6 cups (1440 ml) unsalted chicken broth or vegetable broth
2 cups (480 ml) water
1 teaspoon (5 g) ground cumin
to taste sea salt
to taste black pepper, freshly ground
1 cup (20 g) fresh cilantro, loosely packed, roughly chopped
2 tablespoons (30 ml) lime juice, fresh
1 tablespoon (15 g) ají amarillo paste or hot sauce (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (6–8 quart capacity)
Sharp chef's knife
Cutting board
Wooden spoon
Measuring spoons and cups

Steps

Before you start

Cut sourdough into 1-inch cubes and let air-dry for 15 minutes so they don't dissolve immediately in the broth
Have all vegetables prepped and within reach before starting to cook
Taste the broth at the end—you may need to adjust salt based on the saltiness of your sourdough starter

1
Sauté aromatics and peppers
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven (6–8 quart) over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the diced red bell pepper and cook for another 2 minutes until just beginning to soften.
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Ready when: Onion is translucent and pepper begins to soften
Tip: Stirring prevents sticking and ensures even cooking of the aromatics
2
Add potatoes, squash, and broth
- Add the potato chunks and butternut squash chunks to the pot and stir to coat with the oil and aromatics.
- Pour in the chicken or vegetable broth and water.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes, partially covered.
- The potatoes and squash should begin to soften but not fall apart.
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Ready when: Potatoes and squash are partially tender when pierced with a fork
Tip: Partial cover prevents too much evaporation while allowing some steam to escape
3
Add plantain, corn, and seasonings
- Stir in the plantain chunks and fresh or frozen corn kernels.
- Add the ground cumin and ají amarillo paste if using.
- Stir well to distribute the seasonings throughout the broth.
- Return to a gentle simmer over medium heat and cook uncovered for 12–15 minutes until the plantain is just tender.
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Ready when: Plantain pieces are soft when pierced but still hold their shape
Tip: Plantain cooks quickly once it begins to soften; avoid overcooking or it becomes mushy
4
Add sourdough bread cubes
- Gently stir the sourdough bread cubes into the simmering stew.
- The cubes will initially float on top and gradually absorb the broth and soften.
- Simmer over medium heat for 8–10 minutes, stirring occasionally and gently, until the bread has absorbed liquid but still holds some shape and texture.
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Ready when: Bread cubes are tender and have absorbed broth but maintain slight firmness
Tip: Stir gently to prevent the bread from breaking apart and turning into mush; you want chunks, not a thickened base
5
Finish and season
- Remove the pot from heat.
- Stir in the fresh lime juice and most of the chopped cilantro, reserving a small handful for garnish.
- Taste the stew and season with salt and freshly ground black pepper as needed.
- Remember that sourdough bread adds slight saltiness, so adjust carefully.
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Ready when: Flavors are balanced and stew is well-seasoned
Tip: Add salt gradually—taste between additions since sourdough's acidity and saltiness vary by starter
6
Rest and serve
- Let the stew rest off heat for 5 minutes.
- This allows the flavors to settle and the bread to continue gently absorbing broth.
- Ladle into deep bowls, distributing the vegetables, bread, and broth evenly.
- Garnish each serving with the reserved fresh cilantro.
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Ready when: Stew has rested and is ready to serve
Tip: Serve immediately while the stew is hot and the bread still has slight firmness; it continues to soften as it sits

Good to know

Tips

Sourdough bread's sourness balances the sweetness of plantain and squash; if your starter is very mild, the stew will taste less complex—compensate by adding a squeeze of lime juice or a dash of vinegar
For a brothier stew, add an extra 1–2 cups of broth before the final simmer; for a thicker, more stew-like texture, reduce the liquid by 1 cup
Ají amarillo paste (found in Latin markets or online) adds authentic Ecuadorian color and mild heat; it's optional but recommended
Serve with fresh lime wedges, a dollop of sour cream or crema, and warm tortillas or arepas for a complete meal

Make ahead

You can prepare all vegetables and cut the sourdough up to 8 hours ahead; store them separately in airtight containers in the refrigerator. Do not assemble the stew until you are ready to cook, as sourdough bread will absorb moisture and lose texture if combined with wet ingredients too early.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The stew thickens as it cools because the sourdough continues to absorb liquid; thin with broth or water when reheating if desired. Reheat gently on the stovetop over medium-low heat or in the microwave. The stew does not freeze well due to the sourdough texture breaking down further upon thawing; freeze up to 1 month only if you plan to thaw and eat immediately without extended storage.

Substitutions

day-old sourdough bread, cut into 1-inch cubes → day-old crusty European-style bread or country bread. Use any tangy, hearty bread with a firm crust; avoid soft sandwich bread which dissolves too quickly
butternut squash, peeled and seeded → calabaza (West Indian pumpkin) or kabocha squash. These are traditional in Latin American sancocho and have a similar texture; adjust quantity to equal weight
plantain, semi-ripe (yellow) → yuca (cassava root) or additional potato. Yuca adds similar starchiness and mild sweetness; use equal weight and adjust cooking time slightly (yuca may need 15–18 minutes)
ají amarillo paste or hot sauce → 1–2 teaspoons hot paprika or a pinch of cayenne pepper. Adds warmth and depth without the exact flavor of ají; start with less and taste as you go