Sancocho DominicanoMeat and Root Vegetable Stew

Name: Sancocho Dominicano (Meat and Root Vegetable Stew)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Dominican Republic
Ingredients: 500 g Beef Ribs (cut into pieces); 400 g Pork Shoulder (cut into chunks); 400 g Chicken Drumstick; 30 ml Vegetable Oil; 200 g Onion (finely chopped); 20 g Garlic (minced); 1500 ml Meat Stock; 1000 ml Water; 2 pcs Bay Leaf (whole); 4 g Dried Oregano; 12 g Salt; 3 g Black Pepper; 400 g Cassava Root (peeled and cut into chunks); 300 g Yam (peeled and cut into chunks); 300 g Sweet Potato (peeled and cut into chunks); 300 g Pumpkin (cut into chunks); 2 pcs Corn Cob (cut into rounds); 400 g Plantain (peeled and cut into chunks); 15 g Culantro (roughly chopped); 30 ml Lime Juice

A celebratory stew made with several meats, starchy roots, plantain, and corn simmered into a thick, deeply savory broth. It is rich, filling, and best served piping hot when the vegetables are tender and the broth has body.

Reviewed by Around the Table

Prep

30m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

1021kcal

Calories

54g

Protein

48g

Fat

101g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Beef Ribs (cut into pieces)
400g
Pork Shoulder (cut into chunks)
400g
Chicken Drumstick
30ml
Vegetable Oil
200g
Onion (finely chopped)
20g
Garlic (minced)
1.5l
Meat Stock
1l
Water
2pcs
Bay Leaf (whole)
4g
Dried Oregano
12g
Salt
3g
Black Pepper
400g
Cassava Root (peeled and cut into chunks)
300g
Yam (peeled and cut into chunks)
300g
Sweet Potato (peeled and cut into chunks)
300g
Pumpkin (cut into chunks)
2pcs
Corn Cob (cut into rounds)
400g
Plantain (peeled and cut into chunks)
15g
Culantro (roughly chopped)
30ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef ribs and pork shoulder and brown them lightly.
02
Add the onion and cook until softened, then add the garlic and cook until fragrant.
03
Add the chicken drumstick, then pour in the meat stock and water.
04
Add the bay leaves, dried oregano, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer until the meats begin to soften.
05
Add the cassava root, yam, sweet potato, pumpkin, and corn cobs. Continue simmering until the roots are nearly tender.
06
Add the plantain and cook until it softens and helps thicken the broth.
07
Stir in the culantro and lime juice, then simmer briefly so the flavors come together.
08
Serve hot once the meats are tender and the broth is thick and hearty.

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