Dominican Sancocho (Hearty Root Vegetable Stew)

Dominican sancocho is a celebratory one-pot stew layered with meats, plantains, yuca, corn, and other starchy roots.

Browning the meats first and adding the vegetables in stages creates a deep broth while keeping the tender roots intact.

Add the softer vegetables later so the yuca and plantain are tender but not falling apart by serving time.

Serving Suggestions

Serve in deep bowls with lime wedges, white rice, and a bright avocado or tomato salad.

Recipe Notes

Sancocho is flexible: use the listed three meats or replace one with smoked pork, sausage, or extra chicken.

Dominican Sancocho (Hearty Root Vegetable Stew)

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A rich Dominican stew with beef, chicken, pork, plantain, yuca, corn, and root vegetables.

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Prep Time 35 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Dominican

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Meat and Broth

• 1 lb beef chuck, cut into chunks
• 1 lb bone-in chicken thighs
• 1/2 lb pork shoulder, cut into chunks
• 2 tbsp neutral oil
• 10 cups water or unsalted stock
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 1 tsp dried oregano
• 2 tsp fine salt

Roots and Vegetables

• 1 large green plantain, peeled and sliced
• 1 lb yuca, peeled and cut into chunks
• 2 medium potatoes, cut into chunks
• 2 ears corn, cut into rounds
• 2 medium carrots, sliced

To Serve

• 1 whole lime, cut into wedges
• 4 cups cooked white rice

Equipment

• Large stockpot
• Dutch oven or heavy pot
• Chef’s knife
• Ladle

Method

 

Brown and Build:

1. Pat the beef, chicken, and pork dry. Heat the oil in a large pot and brown the meats in batches. Return them all to the pot.
2. Add the water or stock, onion, garlic, cilantro, oregano, and salt. Bring to a boil, skim the surface, then simmer covered for 60 minutes.

Add the Roots:

1. Add the yuca, plantain, potatoes, corn, and carrots. Simmer uncovered for 35 to 45 minutes until the meats and roots are tender.
2. Taste the broth and adjust the salt. Remove any excess fat from the surface.

Serve:

1. Ladle the sancocho into deep bowls with a little of every meat and vegetable. Serve with rice and lime wedges.

Nutrition

Calories: 610kcalCarbohydrates: 65gProtein: 39gFat: 22gSaturated Fat: 7gCholesterol: 120mgSodium: 980mgFiber: 8gSugar: 8g

Notes

• Cut the roots into similarly sized pieces so they finish together.
• The stew tastes even better after a short rest before serving.