Sancocho is Dominican stew and meat vegetable. It’s one of the most-loved dishes in the country, and a must-try if you visit the country. This delicious meal can be made with several types of meat, including beef sancocho, beef, chicken or chicken sancocho and is a staple during special occasions. That said, there are several varieties of this meal and different Caribbean nations make it differently. Below, this article shows you how to prepare sancocho Dominicano.
People Also Read: Recipe: How to Make Tasty Cuban Picadillo
Become an insider. Subscribe to our newsletter for more top trending stories like this!
How To Make Sancocho Dominicano
Ingredients
- 2 teaspoons salt
- ½ cup vegetable oil
- 1 pound of bone-in beef chuck
- 1 pound of bone-in pork loin roast
- 5 chicken drumsticks, or more to taste
- 2 large juiced lemons
- 1 tablespoon of vinegar
- ¼ cup of dried oregano
- 1¼ gallons of water, or as needed
- 2 large quartered onions
- 2 tablespoons vegetable oil
- 5 cloves garlic, minced
- 1 (10.5 ounce) can beef consomme
- 1 pound eddeos, chopped and peeled
- 4 beef bouillon cubes, divided
- 1 (14 ounce) can chicken broth
- 1 large diced green bell pepper
- 2 large chopped carrots
- 3 stalks of diced celery
- ½ potatoes, chopped and peeled
- ½ potatoes, chopped and peeled
- 1½ Spanish pumpkin sliced
- Sweet potatoes, chopped and peeled
- 2 corn cut into quarters
- 2 green plantains, chopped and peeled
- 1 pinch of adobo seasoning (Optional)
- 1 bunch of chopped cilantro
- ½ yuca (cassava) roots, chopped and peeled
Join our Spotcovery Global Black Community Facebook Group for early access to exclusive content and to share in a lively discussion.
Instructions
- Combine oregano, mashed garlic, and salt in a bowl.
- In a large bowl, mix lemon juice, chicken, pork, and beef and then drain at least ½ cup of the water, or as needed. Combine the onions, vegetable oil, mashed garlic and vinegar.
- In a large skillet over medium heat, heat the oil. Once ready, pour in the meat in batches and let it cook until it browns.
- Add the browned meat into a Dutch oven. Pour ½ cup of water, add chicken broth, teaspoon salt, beef consommé, and 2 bouillon cubes. Let it boil, and then halfway when its partially cooked, reduce the heat as it simmers.
- Add potatoes, celery, pumpkin, sweet potatoes, cilantro, plantains, eddeos, adobo seasoning, carrots, bell pepper, bouillon cubes, yuca and corn.
- Increase the heat and let them boil. Gradually add the remaining water and stir in until the root vegetables are soft, and liquid thickened.
- Remove the chicken, pork and beef and place it on a tray or board. Let them cool off and then shred the meat. Pour them back in to boil to finish cooking.
- Serve Sancocho Dominicano with white rice (arroz blanco) alongside avocado and lime wedges.
Sancocho Dominicano
Equipment
Ingredients
- 2 teaspoons salt
- ½ cup vegetable oil
- 1 pound bone-in beef chuck
- 1 pound bone-in pork loin roast
- 5 chicken drumsticks or more to taste
- 2 large juiced lemons
- 1 tablespoon vinegar
- ¼ cup dried oregano
- 1 ¼ gallons water or as needed
- 2 large quartered onions
- 2 tablespoons vegetable oil
- 5 cloves garlic minced
- 1 10.5 ounce can beef consomme
- 1 pound eddeos peeled and cut into 1 1/2-inch chunks
- 4 beef bouillon cubes divided
- 1 14 ounce can chicken broth
- 1 large diced green bell pepper
- 2 large chopped carrots
- 3 stalks of diced celery
- ½ pound potatoes peeled and cut into 1 1/2-inch chunks
- ½ pound potatoes peeled and cut into 1 1/2-inch chunks
- 1 ½ pounds Spanish pumpkin peeled and cut into 1 1/2-inch chunks
- 1 pound sweet potatoes peeled and cut into 1 1/2-inch chunks
- 2 ears corn on the cob cut into quarters
- 2 ears corn on the cob cut into quarters
- 2 green plantains peeled and cut into 1 1/2-inch chunks
- 1 pinch adobo seasoning Optional
- 1 bunch cilantro chopped
- 1 bunch cilantro chopped
- ½ pound yuca cassava roots peeled and cut into 1 1/2-inch chunks
Instructions
- Combine oregano, mashed garlic, and salt in a bowl.
- In a large bowl, mix lemon juice, chicken, pork, and beef and then drain at least ½ cup of the water, or as needed. Combine the onions, vegetable oil, mashed garlic and vinegar.
- In a large skillet over medium heat, heat the oil. Once ready, pour in the meat in batches and let it cook until it browns.
- Add the browned meat into a Dutch oven. Pour ½ cup of water, add chicken broth, teaspoon salt, beef consommé, and 2 bouillon cubes. Let it boil, and then halfway when its partially cooked, reduce the heat as it simmers.
- Add potatoes, celery, pumpkin, sweet potatoes, cilantro, plantains, eddeos, adobo seasoning, carrots, bell pepper, bouillon cubes, yuca and corn.
- Increase the heat and let them boil. Gradually add the remaining water and stir in until the root vegetables are soft, and liquid thickened.
- Remove the chicken, pork and beef and place it on a tray or board. Let them cool off and then shred the meat. Pour them back in to boil to finish cooking.
Video
Nutrition
Nearly 80% of consumers visit directories with reviews to find a local business. List your business for free in our exclusive Spotcovery Black-Owned Business Directory.
Become an insider. Subscribe to our newsletter for more top trending stories like this!
Spotcovery offers unique and fresh daily content on Black culture, lifestyle, and experiences. We talk about everything black, black people, black-owned and black-owned businesses. We also deliver authentic and relevant content that will inform, inspire, and empower you! The future of black media is critical to today’s black experience! Our primary audience includes African Americans, Africans, Afro-Caribbean, and people of African heritage. Black culture is for the culture!
Become an insider. Subscribe to our newsletter for more top trending stories like this!
