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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
- 1Lb. 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
- 4garlic 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
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.
3.60 from 32 votes
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Course: Soup
Prep Time: 45 minutes
Cook Time: 1 hour
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 alarge-deep potuntil tender. Remove the meat from the pot and set aside.
See AlsoSpicy Shrimp Caesar Salad RecipeIn 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
About Johanny Casillas
Hola! My name is Johanny. I was born and raised on the beautiful Island of the Dominican Republic. I'm a child of God, mother to a beautiful young lady, and a Military wife. I have a passion for cooking and all things creative.
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Comments
Ralph Dyaz saysFor 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…..
- Ralph Dyaz says
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…..- johannyc says
Thank you so much!
- Sonia says
My husband is Dominican and so my son of course loves sancocho I like this recipe because it isn’t too complicated. My son eats it with rice. Since he’s only 18 months I make a small batch with just one chicken thigh.
- Gc says
I like that you added the “serve with lime juice”. I found lots of recipes that don’t mention it, but the lime juice to me is essential. It completely changes the flavor. Many people that I’ve had try sancocho say the flavor is a little bland, but once the lime juice is added to their bowl they say it tastes like an entirely different dish and can’t get enough.
