Recipe for Sancocho Dominicano (Vegetables and Meat Stew)

Without a doubt, sancocho is one of Dominican’s favorite dish; Accompanied by 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. As I write this post, I can hear the rain outside. And guess what? It supposes 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 concluded that any day is a special occasion. 🙂

This traditional stew goes 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

Preparation:

1. 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.
2. Over medium-low heat, cook the meat in a large-deep pot until tender. Remove the meat from the pot and set aside.
3. 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.
4. 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.
5. Add the cilantro, lower the heat, and let the sancocho simmer until all vegetables are tender. Taste for salt and add more if necessary.
6. Serve with rice, avocado, and hot sauce!

Sancocho Dominicano

Without a doubt, sancocho is one of Dominican’s favorite dish; Accompanied by a very cold beer, it’s the perfect dish to celebrate any occasion.

2.6 from 5 votes

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Course: Soup

Prep Time: 45 minutes

Cook Time: 1 hour

Ingredients

• 1 Lb. Beef chuck cubed
• 1 Lb. Pork belly cubed
• 1 Lb. Chicken cut in pieces
• 1 Lb. Smoked pork chops or pork neck bones
• 1/2 Lb. yucca (cassava) peeled, washed, and diced
• 1/2 Lb. Yautia (tarot root) peeled, washed, and diced
• 1/2 Lb. Potatoes peeled, washed, and diced
• 3 units Green plantains peeled and cut into round pieces
• 1/2 cup Butternut squash cubed
• 3 units  Corn ears cut into 3 of 4 pieces
• 2 large Carrots peeled, washed, and diced
• 2 units Celery stalks diced
• 1 large Onion diced
• 4 units Garlic cloves mashed
• 1 units Green Pepper diced
• 3/4 tsp. Dry oregano
• 1/2 cup Ciltantro leaves
• 3 tbsp. Beef or Chiken bouillon
• 3 tbsp. Canola Oil
• Salt and black pepper to taste

Instructions

• 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? Please share with us your famous sancocho recipe.

Happy Cooking,

Johanny