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Sancocho is the national dish of the Dominican Republic. It’s a hearty meat and vegetable stew or soup usually reserved for special occasions when all the family is gathered together. This dish can be found throughout Latin America and in Trinidad through Venezuelan influence. It’s made up of 4 different types of meat and a mixture of local herbs, seasonings, and vegetables, all cooked together to create an intensely flavorful broth. The dish is the quintessential comfort food for a wet rainy, cold day that will indeed send you for an afternoon siesta. This recipe is easy to follow, rich in Dominicano flavor, and a great meal to share with friends and family.
What is Dominican Sancocho made of?
Dominican sancocho is made up of four types of meat typically including beef, goat, chicken and pork or sausage, simmered together with local herbs, vegetables, root vegetables, plantains, hot peppers and spices.
Is Sancocho Dominican or Puerto Rican?
Both countries have their own versions of sancocho as do most countries all around Latin America & the Caribbean. It's said that the first bowl of sancocho was developed in the Canary Islands and the recipe was brought overseas from there.
How long do you cook Sancocho?
Sancocho can take anywhere from 45 minutes to 2 hours to cook depending on the size of the batch as well as the cuts of meat used. Best way to tell when sancocho is ready is when the meats are all softened and tender.
Prep Time
60 mins
Cook Time
60 mins
Total Time
120 mins
Serves
10-12
Ingredients
- 1 lb Beef Stewing Meat, diced large
- 1 lb Goat Stewing Meat, diced large
- 1 lb Pork Stewing Meat, diced large
- 1 lb Chicken Thighs, Cut-up
- 4 Tablespoons Green Seasoning
- 4 Tablespoons Cooking Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 6 Chadon Beni leaves, minced
- 3 Celery Stalks chopped
- 3 Seasoning Peppers Minced
- 1 teaspoon Oregano Dried
- 1 Bay leaf
- 1 large Carrot cut into bite-sized chunks
- 2 Green Plantains cut into bite-sized chunks
- 2 Ears of Corn sliced into 1 inch thick rounds
- 1/2 lb Pumpkin cut into bite-sized chunks
- 1/2 lb Sweet Potato, cut into bite-sized chunks
- 1/2 lb Cassava cut into bite-sized chunks
- 1/2 lb Dasheen (Taro) cut into bite-sized chunks
- Salt & Black Pepper to taste
- Water for cooking
Instructions
Season the Beef, Goat, Pork, and Chicken with four tablespoons of green seasoning and set aside to marinate in a container for at least 1 hour or overnight for more depth of flavor and place in the fridge.
Using an extra-large stockpot or heavy bottom pan, add the oil and bring to medium to high heat.
Once the oil is hot, add the onion, garlic, chadon beni, celery, seasoning peppers, and oregano, stirring to combine and cooking for 5 minutes or until the onions are translucent.
Add the seasoned meats to the pan, stir to coat in the seasonings, and cook for 15-20 minutes.
Add the rest of the ingredients to the pot, and add enough water to submerge all the ingredients thoroughly. Then bring to a boil.
Once it comes to a boil, turn the heat down to low and allow it to cook for 45 minutes or until all the meat is thoroughly cooked, and the vegetables are fork-tender. Stir periodically and add water when necessary to prevent food from sticking to the bottom of the pot.
Once the meat is cooked, and vegetables are fork-tender, remove from the heat and let cool for 10-15 minutes, season with salt and black pepper to taste before serving.
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