Sancocho (from the Spanish verb sancochar, “to parboil”) is a traditional soup (often considered a stew) in several Latin American cuisines derived from the Spanish dish known as Cocido. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Mexico, Ecuador, Colombia, Panama, Peru, Dominican Republic, and Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions and Bouillon in Haiti, pot au feu in France. It usually consists of large pieces of meat, tubers and vegetables served in a broth.