Without a doubt, sancocho is one of the favorites dishes of Dominicans. Accompanied with a very cold beer it’s the perfect dish to celebrate any occasion.
Nada como un buen Sancocho Dominicano!
It hasn’t been cold here in Jersey, however it has been raining a lot; In fact, as I write this post I can hear the rain outside…And guess what? It suppose to rain for the next few days! so I’m in the mood for some sancocho.
Sancocho is a vegetables and meat soup that requires time to prepare… and patience. However, the result is well worth it; Dominicans prepare it mostly for special occasions but I have come to the conclusion that any day is special occasion for me. 🙂
This traditional stew goes really well with white rice, avocado, a hint of lime juice or hot sauce!
Recipe for about 8 to 10 people
- 1 Lb. of beef chuck, cubed
- 1 Lb. of Pork belly, cubed
- 1 Lb. Chicken
- 1 Lb. Smoked pork chops or pork neck bones
- 1/2 lbs. yucca (cassava) peeled, washed and diced
- 1/2 lbs. yautia (tarot root) peeled, washed and diced
- 1/2 lbs. potatoes, peeled, washed and diced
- 3 green plantains, peeled and cut into round pieces
- 1/2 cup of butternut squash, cubed
- 3 whole corns, cut into 3 or 4 pieces
- 2 large carrots, peeled, washed and diced
- 2 stalks of celery, diced
- 1 large onion, diced
- 4 garlic cloves, mashed
- 1 green pepper, diced
- 3/4 teaspoon dry oregano
- 1/2 cup cilantro leaves
- 3 tablespoons of Beef or Chicken Bouillon
- 3 tablespoons of canola oil
- salt to taste
- In a large bowl season all the meats with the dry oregano, lime juice, and salt. Let it marinate in the fridge for at least 30 minutes.
- Over medium-low heat, cook the meat in a large-deep pot until tender. Remove the meat from the pot and set aside.
- In the same pot heat the 3 tablespoons of canola oil; add the onions, green peppers, celery, garlic, and chicken or beef bouillon. Let it cook for about 2 minutes.
- Add the peeled vegetables (except for the cilantro) and cooked meat, stir and cover with water ( about 3/4 of the pot). Bring to a boil.
- Add the cilantro, lower the heat and let the sancocho simmer until all vegetables are tender. Taste for salt and add more if necessary.
- Serve with rice, avocado and hot sauce!
Did you like this recipe? Share with us your famous sancocho recipe.