Dominican Sancocho
A hearty and flavorful Dominican stew made with multiple meats and root vegetables, simmered in a rich broth.
7h 45m18Servings
Nutrition
785kcal
23gProtein
18gCarbs
69gFat
Ingredients
MEATS
Chicken Legs and Thighs
1.5 lb
Chuck Steak
1.5 lb
Pork Chops
1.5 lb
Smoked Pork Chops
1 lb
Beef Ribs
1.5 lb
ROOT VEGETABLES
Plantains
2 pieces
Yuca
2 pieces
Auyama (Pumpkin)
2.5 lb
Yautia Blanca
1 piece
Yautia Amarillo
1 piece
Name
1 piece
MARINADE
Green Bell Pepper
1 piece
Onion
1 piece
Head of Garlic
1 head
Sopita Chicken Bouillon Cube
3½ tbsp
Dried Oregano
2 tbsp
Sprigs of Fresh Thyme
4 sprigs
Black Pepper
To taste
1 to taste
Sour Orange Juice
1 cup
Olive Oil
¼ cup
STEW
Onions
2 pieces
Green Pepper
1 piece
Orange Pepper
Optional
0.5 piece
Sopita
2 tbsp
Recao
1 cup
Fresh Thyme
6 sprigs
Water
12 cups
Chicken Bouillon Cube
1 piece
Equipment
Blender
Dutch Oven
Instructions
1Marinate the Meats
4h
4hWash the Meats
In a large mixing bowl, combine all the meats. Wash them thoroughly with fresh lemon or lime juice and a splash of vinegar. Let sit for 20-30 minutes before rinsing again. This helps remove any gamey flavors.
Prepare the Marinade
In a blender, combine the chopped onion, green bell pepper, garlic, sopita, dried oregano, fresh thyme, black pepper, sour orange juice, and olive oil. Blend until smooth and velvety.
Marinate the Meats
Pour the marinade over the meats in the large bowl. Using your hands or a large spoon, massage the marinade into the meat, ensuring all pieces are well-coated. Cover and refrigerate for at least 3-4 hours, or preferably overnight (no more than 2 days).
2Sear the Meats
20m
20mHeat the Pot
Add oil to a large pot or Dutch oven and heat over medium-high heat until very hot.
Sear the Meats
Add the marinated meats to the hot pot in batches, searing them on all sides. The meat will not brown like in other recipes due to the marinade. Remove the chicken pieces once seared and set aside, as they cook faster. Continue searing the remaining meats.
3Simmer the Stew Base
1h 30m
1h 30mAdd Water and Seasonings
Add enough water to the pot to cover the meats completely. Add a chicken bouillon cube, onions, green and orange peppers (if using), sopita, recao, and fresh thyme. Stir to combine.
Simmer
Bring the stew to a boil, then reduce heat to low, cover, and simmer for about 1 hour and 30 minutes, or until the meats are tender.
Skim Off Excess Fat
After simmering, skim off any excess fat that has collected on the surface of the stew.
4Add Root Vegetables
1h
1hAdd Auyama and Yuca
Add the chopped auyama (pumpkin) and yuca to the pot. Add more water if needed to ensure everything is submerged. Bring back to a boil, then reduce heat and simmer for about 20-30 minutes, or until the auyama and yuca are tender.
Add Yautia and Plantains
Add the yautia blanca, yautia amarillo, name, and plantains to the pot. Stir gently to combine. Continue to simmer for another 20-30 minutes, or until the yautia and plantains are tender.
Add Chicken Back
Return the seared chicken pieces to the pot. Stir gently to incorporate them into the stew. Simmer for another 10-15 minutes to heat through.
5Final Touches
5m
5mAdjust Seasoning
Taste the sancocho and adjust seasoning with salt and pepper if necessary. The flavors should be rich and well-balanced.
Serve
Serve the sancocho hot, traditionally with white rice and avocado slices on the side.
Tips
For a richer flavor, marinate the meats overnight.
Don't overcook the root vegetables; they should be tender but not mushy.
The beauty of sancocho is its versatility; feel free to add or substitute meats and vegetables based on your preference and availability.
Ensure the pot is large enough to accommodate all ingredients and the liquid.