Go Back

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.
3.31 from 13 votes
Print Pin
Course: Soup
Prep Time: 45 minutes
Cook Time: 1 hour


  • 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


  • 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!