Sancocho Dominicano (Dominican Meat and Root Vegetable Stew)
In short: A big pot of chicken, beef and pork with yuca, plantain, corn and squash in a thick, herby broth, finished with cilantro and lime. It takes about 3 h 10 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 2 h 30 min
- Total
- 3 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 550 kcal
Sancocho is the Dominican stew for Sundays, birthdays and holidays, a big pot made when the whole family is around. Chicken, beef and pork simmer with garlic, oregano and cilantro, and then root vegetables join them: yuca, yautía, green plantain, corn and calabaza, which break down and thicken the broth. It is served in deep bowls with white rice on the side, avocado and a squeeze of lime. Some cooks add up to seven meats for the festive version.
Instructions
- Toss the chicken, beef and pork with the lime juice, oregano and 2 tsp of the salt. Set aside for 30 minutes.
- Heat the oil in a large stockpot over medium-high heat. Brown the beef and pork in batches, 5 to 6 minutes per batch, and set aside.
- In the same pot, cook the onion, pepper and garlic for 4 minutes, then stir in the tomato paste for 1 minute.
- Return the beef and pork to the pot, add the chicken and the water, and bring to a boil. Skim off the foam, then cover and simmer for 45 minutes.
- Lift out the chicken and set it aside. Add the yuca, yautía and plantains to the pot with the remaining 2 tsp salt and simmer for 25 minutes.
- Return the chicken and add the corn and squash. Cook for 20 minutes more, until the roots are tender and the squash begins to break down and thicken the broth. Mash a few pieces against the side of the pot.
- Stir in half of the cilantro and cook for 5 minutes. The chicken should reach 74°C (165°F), and the beef and pork should be very tender.
- Serve in deep bowls with the rest of the cilantro, lime wedges, avocado and white rice.
Tips
- Root vegetables cook at different speeds, so add them in stages as written. If you cannot find yautía, use potatoes.
- For the festive seven-meat version, add smoked pork, sausage, goat or ribs. Skim off the excess fat before serving, because sancocho is rich.
Questions and answers
What is sancocho de siete carnes?
It is a festive version with seven kinds of meat, often chicken, beef, pork, smoked pork, sausage, goat and ribs. It is a showpiece for holidays and family reunions.
Can I freeze sancocho?
Yes, for up to 3 months, though the root vegetables turn softer after thawing. Freeze it without the rice and avocado.
What do you serve with sancocho?
White rice is the standard side, with sliced avocado and a squeeze of lime. Some families spoon the rice right into the bowl.
How long does it take to make Sancocho Dominicano (Dominican Meat and Root Vegetable Stew)?
About 3 h 10 min in total: 40 min of preparation and 2 h 30 min of cooking.
How many calories are in Sancocho Dominicano (Dominican Meat and Root Vegetable Stew)?
About 550 kcal per serving, with 37 g of protein, 59 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 59 g |
| Fat | 19 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
