Considered a treasure by many Dominicans, whether it is a comfort food or a main dish, the Dominican Sancocho is the best dish for practically any occasion. This stew is a culinary experience and can be a luxurious one when combining all sorts of meats with tubers; or remain simple, yet exquisite, and only use one or two types of meats.
Either way due to its extensive preparation most families make their own Dominican Sancocho for special get-togethers or celebrations.
Read the recipe below and make your own Dominican themed lunch or dinner.
Prep time: 1 hr | Cook time: 1 hr | Total time: 2 hrs
Serves: 8 generous servings of Dominican Sancocho (aprox)
1 lb [0.45 kg] beef for stews (flank, chuck or round)
1 lb [0.45 kg] of goat meat
1 lb [0.45 kg] of pork sausage (longaniza)
1 lb [0.45 kg] of pork for stews (belly or chump end)
1 lb [0.45 kg] of chicken
1 lb [0.45 kg] of pork ribs
1 lb [0.45 kg] of bones from a smoked ham
Juice of two limes
1 teaspoon of chopped coriander/cilantro or parsley
½ teaspoon of powdered oregano
1 tablespoon of mashed garlic
1½ teaspoons of salt
4 tablespoons of oil (corn, peanut or canola)
2.5 quart [2.5 lt] of water
½ lb [0.23 kg] of yam (ñame) cut into 1-inch pieces
½ lb [0.23 kg] of auyama (pumpkin) cut into 1-inch pieces
½ lb [0.23 kg] of taro (yautia) cut into 1-inch pieces
3 unripe plantains, 2 cut into 1-inch pieces
½ lb [0.23 kg] of cassava cut into 1-inch pieces
2 corn cobs cut into ½-inch slices (optional)
Cut all the meat into small pieces.
Coat the meat with the lime juice (except the pork sausage).
Place the beef in a large bowl and add the coriander, oregano, garlic, and half a teaspoon of salt. Rub meat to cover with the spices. Marinate for at least half an hour.
In a large pot heat the oil over medium heat, add the beef and stir (be careful with hot oil splattering). Cover and and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
Add the pork and simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
Add the remaining meat and simmer for another 5 minutes, adding tablespoons of water as needed to prevent it from burning.
Add 2 quarts of water to the pot and bring to a boil. Add the ñame, auyama, yautía and the two plantains that you had previously cut. Simmer covered for 15 minutes.
Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot. Add all remaining ingredients (minus the salt) and add water as it becomes necessary to maintain the same level. Stir regularly to avoid excessive sticking.
Simmer until the last ingredients you added are cooked through.
Season with salt to taste. Serve you Dominican Sancocho hot with white rice, slices of avocado and garnish with hot sauce or agrio de naranja.
Recipe credits to Aunt Clara’s Kitchen.
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