How To Make True Dominican Sancocho (Meat and Vegetable Stew)
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 lb beef, cut into chunks
- 1 lb chicken, cut into pieces
- 1 lb pork ribs, cut into pieces
- 1 lb yuca (cassava), peeled and cut into chunks
- 1 lb plantain, peeled and cut into chunks
- 2 ears of corn, cut into thick slices
- 3 green plantains, peeled and cut into chunks
- 3 carrots, peeled and cut into thick slices
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon adobo seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 8 cups water
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and cook until softened.
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Season the meats with adobo seasoning, oregano, cumin, black pepper, and salt. Add the meats to the pot and brown them on all sides.
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Add the water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
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Add the yuca, plantains, corn, green plantains, carrots, and celery to the pot. Cover and simmer for another hour, or until the meats and vegetables are tender.
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Serve the sancocho hot with a side of rice or crusty bread.
Nutrition
- Calories : 520kcal
- Total Fat : 28g
- Saturated Fat : 8g
- Cholesterol : 130mg
- Sodium : 1090mg
- Total Carbohydrates : 31g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 40g
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