For a deeper flavor, marinate the meat mixture overnight in the refrigerator. Adjust the amount of water to achieve your desired stew consistency. Feel free to substitute or add other root vegetables based on availability and preference. Yams, turnips, or even butternut squash can be excellent additions. Serve hot, traditionally over white rice, and garnish with fresh cilantro. Sancocho tastes even better the next day as the flavors continue to develop.
True Dominican Sancocho (Meat and Vegetable Stew)
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PREP TIME10 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME2 hrs 40 mins
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SERVING12 People
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VIEWS13
Embark on a culinary journey to the Dominican Republic with this simplified yet authentic Sancocho. This hearty meat and vegetable stew, traditionally made with seven kinds of meat, is perfect for special occasions or a comforting family meal. This recipe captures the essence of Dominican flavors in a manageable way, promising a rich and satisfying experience. Feel free to get creative with the meats!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol60 mg
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Fiber8 g
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Protein24 g
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Saturated Fat5 g
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Sodium1090 mg
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Sugar13 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a bowl, mash together the dried oregano, minced garlic, and 1 teaspoon of salt until a fragrant paste forms. (5 minutes)
02
Step
10 mins
In a large bowl, combine the beef, pork, chicken, and lemon juice. Drain off half of the liquid. Add the quartered onions, the oregano-garlic paste, 2 tablespoons of vegetable oil, and vinegar. Mix well, ensuring the meats are thoroughly coated. (10 minutes)
03
Step
45 mins
Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Working in three batches to avoid overcrowding, brown the meat mixture on all sides. This step should take about 10 to 15 minutes per batch, developing deep, rich flavors.
04
Step
50 mins
Transfer the browned meats to an 8-quart Dutch oven. Pour in half of the water (approximately 5 cups), then add the chicken broth, beef consommé, 2 beef bouillon cubes, and the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the meats are more than halfway cooked through, about 40 minutes.
05
Step
1 hrs
Add the pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, the remaining 2 beef bouillon cubes, and adobo seasoning to the Dutch oven. Increase the heat to medium and return to a boil. Reduce the heat to low and simmer, stirring in remaining water gradually as needed to maintain the stew's consistency and replace evaporated liquid. Continue simmering until the root vegetables are tender and the liquid has thickened, approximately 1 to 2 hours.
06
Step
30 mins
During the last 30 minutes of cooking, carefully transfer the beef, pork, and chicken to a cutting board. Allow the meats to cool slightly before removing the bones and chopping or shredding the meat. Return the chopped or shredded meat to the stew and finish cooking, allowing the flavors to meld together beautifully.
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Palma Huel
Jun 28, 2025The instructions were easy to follow, and the stew turned out perfectly. I especially appreciate the tip about marinating the meat overnight.
Scarlett Kerluke
May 31, 2025I added a little bit of hot sauce to give it a kick, and it was delicious!
Christian Fay
May 26, 2025This recipe is amazing! I made it for a family gathering, and everyone loved it. The flavors are so rich and authentic.
Elfrieda Borer
May 22, 2025I've tried other sancocho recipes before, but this one is by far the best. The combination of meats and vegetables is just perfect.