Dominican Sancocho (Hearty Multiple Meats and Vegetables Stew) is a full meal in itself. Rich and sumptuous, Dominican Sancocho will delight you and anyone who enjoys ethnic cuisine with whom you share some.
Note: we offer two versions of this tasty Dominican cuisine dish. Both are equally delicious, both are traditional recipes, but they vary slightly in ingredients and spices used. Try both ways and see which one (or both) you like. You can see the sister version on this page.
Dominican Sancocho Recipe-
(serves up to 12)
- 2 lb. beef chuck roast, chopped into 1-1/2″ cubes
- 1 lb. lamb meat (shoulder cut works good), chopped into 1-1/2″ cubes
- 1 lb. Longaniza (Dominican pork sausage), chopped into 1″ chunks
- 1 lb. pork chops, meat chopped into 1″ cubes
- 1-1/2 lb. chicken thighs, boned, and chopped in halves
- 2 lb. pork rib rack, sliced into separate, single ribs
- 1 lb. smoked ham soup bones (remember to save the bones from your hams, freeze them for use later with dishes like this)
- 4 limes, juiced
- 2 tbsp. crushed fresh garlic
- 4 tbsp. vegetable oil
- 1⁄2yuca root, peeled and chopped into 1” pieces
- 1⁄2Jamaican yellow yam, peeled and chopped into 1 inch pieces
- 2 celery stalks, rough chopped
- 1⁄2malanga, peeled and chopped into 1” pieces
- 1 large potato, peeled and cut into 1” pieces
- 3 firm (not fully ripened) plantains, two peeled and chopped into 1” pieces, one peeled and left whole
- 2 beef bouillon cubes
- 3 cobs of fresh sweet corn, chopped into 2” to 2-1/2” long chunks
- 1⁄2 ground oregano
- 1 tsp. chopped fresh cilantro
- 4 tbsp. white vinegar
- 4 tsp. Jamaican Scotch Bonnet Pepper Sauce
- 1⁄4 gallon water
- 1⁄4 cup Seville orange and Mandarin juice
- Salt and pepper, to taste
- In a large, resealable plastic bag, put in the celery, cilantro, oregano, vinegar, garlic, juice of 1 lime, and about a tsp. each of salt and pepper, then add in the beef. Let the beef marinate for at least 45 minutes, an hour is better.
- In a large cooking pot (cast iron is best, if you have one), heat up the oil on medium-high; add in the beef, pouring everything out of the plastic bag, including the marinade, into the pot, and let simmer, uncovered, until the marinade is nearly depleted of water.
- Next add in the pork, add in some water (just enough to keep ingredients from burning) and simmer for another 15 minutes—add a few more tbsp. of water if necessary.
- Except for the chicken, add the rest of the meat to the pot and let simmer for an additional 15 minutes, again adding just a little water as needed to prevent burning.
- Now add the chicken and simmer for another 10 minutes.
- Pour 1/4 gallon of water into the pot and bring the dish to a rolling boil; add in the yellow yam, malanga and plantains, salt and pepper to taste, then adjust heat to a lively simmer, and cook for 15 to 20 minutes.
- Now add in all the remaining (except for the whole plantain) ingredients: corn cob chunks, beef stock cubes (crush them first), Seville orange and mandarin juice, hot sauce, and the remaining lime juice; adjust the water, depending on how thick you want your stew to be and simmer, stirring now and then, until all ingredients are well tenderized.
- Take the third plantain now, grate it into the pot, stir and blend it well throughout the stew.
- Do a taste test, and adjust salt and pepper if needed, then allow to simmer for another 5 to 10 minutes. Remove the ham bone before serving.
- To follow tradition, serve Dominican Sancocho hot, with white rice and sliced avocados.