Published:
Oct 26th 2021
by 
Last updated: Dec 25th 2024
Sancocho is the national dish of the Dominican Republic, a hearty and flavorful stew that’s a staple of Caribbean cuisine. A true comfort food, Sancocho is more than just a meal—it's an experience of culture and warmth. 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, vibrant vegetables and aromatic spices all cooked together to create an intensely flavorful broth. This one-pot wonder 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.
Pro Tip - Authentic Flavor: Combines traditional ingredients for an unbeatable taste of the Dominican Republic.
- One-Pot Meal: Easy to prepare with minimal cleanup.
- Perfect for Gatherings: Serves 10-12, making it ideal for celebrations or large family dinners.
- Marinate for Depth: Marinate the meats overnight for a richer flavor.
- Monitor Liquid Levels: Add water as needed to ensure everything cooks evenly.
- Layer Flavors: Sauté aromatics like garlic and onion to build a robust flavor base.
- Serve with steamed white rice for a classic pairing.
- Offer lime wedges for a burst of citrus to complement the rich flavors.
- Pair with a side of crusty bread to soak up the flavorful broth.
- Substitute chicken thighs with drumsticks or wings for more variety.
- Add smoked sausage for a slightly smoky flavor.
- Use sweet corn kernels if fresh ears of corn aren’t available.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding a splash of water if needed.
- Freezing: Freeze portions in airtight containers for up to 2 months.
- Beef, Goat, Pork, and Chicken: Create a rich, complex flavor profile.
- Green Plantains, Cassava, and Pumpkin: Add hearty textures and natural sweetness.
- Garlic, Onion, and Chadon Beni: Infuse the dish with aromatic depth.
- Bay Leaf and Oregano: Elevate the stew with subtle earthy flavors.
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 and 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. The best way to tell when sancocho is ready is when the meats are all softened and tender.
Can I make Sancocho with fewer types of meat?
Yes, you can use fewer meats or substitute with your preferred proteins, like just chicken or pork.
Can I make Sancocho in a slow cooker?
Absolutely! Brown the meats first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What makes Sancocho unique compared to other stews?
Its combination of multiple meats, root vegetables, and plantains gives it a distinct Caribbean flavor and hearty texture.
How to Make Sancocho
Start by marinating the beef, goat, pork, and chicken with green seasoning for at least 1 hour or overnight. Heat cooking oil in a large stockpot and sauté garlic, onions, chadon beni, and celery until fragrant. Add the seasoned meats, stirring occasionally, and cook for 15-20 minutes.
Incorporate root vegetables, plantains, and pumpkin, then add enough water to cover all ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally. Once the meats are tender and the vegetables are fork-soft, season with salt and black pepper. Serve warm with rice or crusty bread.
Time & Serves
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 the 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.
Serve warm in bowls or on top of cooked rice and enjoy.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment