Dominican Sancocho (Hearty Root Vegetable Stew)
A rich Dominican stew with beef, chicken, pork, plantain, yuca, corn, and root vegetables.
Equipment
- Large stockpot
- Dutch oven or heavy pot
- Chef's knife
- Ladle
Ingredients
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
Instructions
Brown and Build:
- 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.
- 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:
- Add the yuca, plantain, potatoes, corn, and carrots. Simmer uncovered for 35 to 45 minutes until the meats and roots are tender.
- Taste the broth and adjust the salt. Remove any excess fat from the surface.
Serve:
- Ladle the sancocho into deep bowls with a little of every meat and vegetable. Serve with rice and lime wedges.
Notes
- Cut the roots into similarly sized pieces so they finish together.
- The stew tastes even better after a short rest before serving.
Nutrition
Calories: 610kcalCarbohydrates: 65gProtein: 39gFat: 22gSaturated Fat: 7gCholesterol: 120mgSodium: 980mgFiber: 8gSugar: 8g