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:
- 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!
Sancocho Dominicano
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
For a Dominican guy living in Los Angeles, your site is a God sent. I’ve never cooked in my life, but I’m iEncourage by your recipes. Keep up the good work. Que Dios bendiga….
Rafa…..
For a Dominican guy living in Los Angeles, your site is a God sent. I’ve never cooked in my life, but I’m iEncourage by your recipes. Keep up the good work. Que Dios bendiga….
Rafa…..
Thank you so much!