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A bowl of Dominican sancocho with beef, chicken, pork, plantain, corn, and root vegetables.

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
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Dominican
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

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.