Sancocho represents the heart of Dominican comfort food, a rich and complex stew that symbolizes family gathering and culinary heritage. This multi-meat and vegetable stew originated from indigenous and African cooking traditions, blending various protein sources and local produce into one deeply satisfying dish. Each family has their own unique recipe, making Sancocho a true representation of Dominican home cooking.
Ingredients
- 1 lb beef chuck, cubed
- 1 lb chicken thighs, bone-in
- 1/2 lb pork shoulder, cubed
- 2 green plantains, chopped
- 2 yuca roots, peeled and cubed
- 1 large white onion, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 8 cups water
- 2 tablespoons sofrito
- 1 tablespoon oregano
- 2 bay leaves
- Salt and pepper to taste
- 1 orange sweet potato, cubed
- 2 green bell peppers, chopped
Instructions
- Season all meats with salt, pepper, and oregano. In a large heavy-bottomed pot, heat olive oil and brown meats in batches, creating a deep caramelized exterior which adds rich flavor to the stew.
- Add onions, garlic, and sofrito to the pot, sautéing until fragrant and translucent, approximately 3-4 minutes.
- Return all meats to the pot and add water, bay leaves, ensuring everything is fully submerged.
- Bring to a boil, then reduce heat and simmer for 1 hour, skimming any foam from the surface.
- Add root vegetables starting with yuca, then plantains, sweet potato in 15-minute intervals to ensure even cooking.
- Continue simmering until meats are tender and vegetables are soft but not mushy, approximately 45-60 minutes.
- Adjust seasoning with salt and pepper, removing bay leaves before serving.
- Let stew rest for 15 minutes to allow flavors to meld completely.
- Serve hot in deep bowls, ensuring each serving has a variety of meats and vegetables.
Chef Tips
- Can substitute root vegetables based on availability
- Refrigerate leftovers for up to 3 days
- Serve with white rice and avocado slices
- Do not rush cooking process – slow simmering develops deep flavors
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