Sancocho Recipe

Sancocho Recipe

This hearty and absolutely delicious stew with meat, vegetables, and tubers is a soul-satisfying meal on its own. And it’s perfect for this fall season!

Prep: 20min

Total: 85min

Serving Size: 250 g

Nutrition Facts: calories 583 kcal, Carbohydrate 56 g, Protein 38 g, Fat 29 g, Saturated Fat 8 g, Cholesterol 153 mg, Sodium 509 mg, Fiber 3 g, Sugar 8 g, servingSize 250 g, Trans Fat 0.2 g, unSaturated Fat 18 g

Ingredients:

• 1 pound chicken thighs, (skinless and cut into bite-size chunks)
• 1 pound beef stew meat, (cut into chunks)
• ½ pound andouille sausage, (cut into thick slices)
• Salt ((just enough to marinate))
• 1 packet Sazon ((without achiote) OR 1 tablespoon chicken bouillon)
• 1-2 tablespoons oil
• 2 tablespoons sofrito
• 1 tablespoon garlic, (minced )
• 1 medium onion, (chopped)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 6 cups water or broth, (adjust to desired taste)
• 1 large green plantain, (peeled and cut into chunks)
• 1 ears corn, (cut into bite-size (about 2-inch) chunks)
• 1 medium potato, (peeled and chopped into 2-inch pieces)
• 1 cup Caribbean pumpkin ((calabaza or butternut squash))
• 1 yuca, (peeled, the taproot removed, and cut into 2-inch chunks (about 2 cups))
• Salt and pepper to taste

Instruction:

1. Season meat (chicken and beef) on both sides salt and season. Or just use your favorite spice mix. Then let sit at room temperature for at least 15 minutes.
2. Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot.
3. Then add the meat (do so in batches if desired) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over.
4. Cook for about 6 minutes or until brown. Then add the sausage and cook for another two minutes.
5. Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add onions, and cook for about 5 minutes.
6. Pour in water or broth. Return the meat to the pot and bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on your cut of beef. Cook less if only using chicken.
7. Next, add root vegetables, starting with the one that needs the most time to cook – in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
8. Continue simmering the stew for 10 minutes until the meat and veggies begin to soften.
9. Season with salt, pepper, and other seasonings to taste.
10. Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it.
11. Serve in large bowls, and top with chopped cilantro.

Sancocho [Recipe + Video] 7 Carnes, or Beef & Chicken Stew

Let me show you how to make sancocho, without doubt, Dominican’s most cherished stew and one of our favorite dishes. It is usually made for special occasions, but you can enjoy it any day.

Prep: 25min

Total: 85min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 1240 kcal, Carbohydrate 60 g, Protein 68 g, Fat 80 g, Saturated Fat 26 g, Cholesterol 273 mg, Sodium 1096 mg, Fiber 5 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 pound beef flank (chuck, or round [0.45 kg] cut into small pieces)
• 1 pound goat meat ([0.45 kg] cut into small pieces)
• 1 pound pork for stews (belly, or chump end [0.45 kg] cut into small pieces)
• Juice of 2 limes
• 1 teaspoons minced cilantro ( or parsley)
• ½ teaspoons oregano (dry, ground) (powdered)
• 1 teaspoons garlic (crushed)
• 1½ teaspoons salt
• 4 tablespoon vegetable oil
• 1 pound chicken ([0.45 kg] cut into small pieces)
• 1 pound pork ribs ([0.45 kg] cut into small pieces)
• 1 pound bones from a smoked ham ([0.45 kg] cut into small pieces)
• 1 pound pork sausage (longaniza [0.45 kg] cut into small pieces)
• 2 corn cob (cut into ½-inch slices, optional)
• ½ pound auyama (kabocha squash) ((auyama) cut into 1-inch pieces [0.23 kg])
• 3 plantain (green, unripe) (peeled, 2 cut into 1-inch pieces, one left whole)
• ½ pound ñame (yam) (cut into 1-inch pieces [0.23 kg])
• ½ pound yautia (malanga) ( cut into 1-inch pieces [0.23 kg])
• ½ pound yuca (cassava) (cut into 1-inch pieces [0.23 kg])

Instruction:

1. Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.
2. In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes.
3. Lower heat to medium and pour 1/2 gallon [2.5 lt] of water. Simmer until it breaks the boil.
4. Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot.
5. Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste.
6. Remove from the heat and serve (see suggestions above the recipe)

Sancocho Dominicano | Dominican Sancocho | Made To Order | Chef Zee Cooks

FAQ

What ingredients does sancocho always contain?

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