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Dominican Sancocho

Name: Dominican Sancocho
Total time: 150 min
Yield: Serves 8
Cuisine: Dominican Republic
Ingredients: 400g Chicken Thigh; 300g Pork; 300g Beef; 300g Cassava (frozen); 2 (green) Plantain; 300g Pumpkin; 2 Corn; 4 Taro root; 1 Onion; 4 cloves Garlic; 1 Green Bell Pepper; 1 tsp Oregano; 2 tbsp Lime juice; 1 bunch Cilantro; 2 tsp Salt; 3 tbsp Vegetable Oil; To taste Cooked rice; 1 Avocado

Soup

⏱ 150 min

👥 Serves 8

Difficulty ⭐⭐

Several meats, root vegetables, plantain, and corn stewed in a big pot — the rich stew essential at Dominican celebrations.

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📖 The Story Behind This Dish

Sancocho is a hearty stew-soup eaten across Latin America, and in the Dominican Republic the 'sancocho de siete carnes' made with seven meats is especially famous. Chicken, pork, beef, and more are simmered thick with yam, cassava, plantain, pumpkin, and corn. Made in big pots for birthdays, holidays, and rainy days, it's served with white rice and avocado.

🌆 Where it's eaten: On a rainy Sunday, a big pot of sancocho simmers in the kitchen of a house full of relatives as bowls with rice and avocado are passed around.

🥕 Ingredients (serves 8)

Chicken Thigh 400g
Pork 300g
Beef 300g
Cassava (frozen) 300g
Plantain 2 (green)
Pumpkin 300g
Corn 2
Taro root 4
Onion 1
Garlic 4 cloves
Green Bell Pepper 1
Oregano 1 tsp
Lime juice 2 tbsp
Cilantro 1 bunch
Salt 2 tsp
Vegetable Oil 3 tbsp
Cooked rice To taste
Avocado 1

👩‍🍳 Instructions

Cut the meats into bite-size pieces and season with lime juice, garlic, oregano, and salt.
Heat oil in a big pot, fry the beef and pork, add a little water, braise 15 minutes, then add the chicken and stir-fry.
Add 2.5L water, the onion, green pepper, and cilantro stems and simmer 30 minutes.
Add the cassava, plantain, and taro cut large and the corn in rounds and simmer 30 minutes.
Add the pumpkin and simmer 20 minutes until it breaks down and thickens the stew.
Season with salt and serve with rice and avocado.

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