Sancocho DominicanoMeat and Root Vegetable Stew
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.
Prep
30m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
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.
- 500gBeef Ribs (cut into pieces)
- 400gPork Shoulder (cut into chunks)
- 400gChicken Drumstick
- 30mlVegetable Oil
- 200gOnion (finely chopped)
- 20gGarlic (minced)
- 1.5lMeat Stock
- 1lWater
- 2pcsBay Leaf (whole)
- 4gDried Oregano
- 12gSalt
- 3gBlack Pepper
- 400gCassava Root (peeled and cut into chunks)
- 300gYam (peeled and cut into chunks)
- 300gSweet Potato (peeled and cut into chunks)
- 300gPumpkin (cut into chunks)
- 2pcsCorn Cob (cut into rounds)
- 400gPlantain (peeled and cut into chunks)
- 15gCulantro (roughly chopped)
- 30mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 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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