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?
Is Sancocho Dominican or Puerto Rican?
How long do you cook Sancocho?
- 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
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