Sancocho Dominicano Recipe

Sancocho Dominicano Recipe

Photos of Sancocho Dominicano Recipe


Soothe your tummy with a hearty bowl of these vegetables & meat stew or Dominican sancocho Dominicano, for a savory and slightly sweet bite.

Prep: 45 mins
Marinate: 30 mins
Cook: 1 hr
Total: 1 hr 45 mins


  • 1 lb beef chuck, cubed
  • 1 lb pork belly, cubed
  • 1 lb chicken, cut in pieces
  • 1 lb smoked pork chops, or pork neck bones
  • ½ lb yucca, (cassava) peeled, washed, and diced
  • ½ lb yautia, (tarot root) peeled, washed, and diced
  • ½ lb potatoes, peeled, washed, and diced
  • 3 green plantains, peeled and cut into round pieces
  • ½ cup butternut squash, cubed
  • 3 corn ears, cut into 3 to 4 pieces
  • 2 carrots, large, peeled, washed, and diced
  • 2 celery stalks, diced
  • 1 onion, large, diced
  • 4 cloves garlic , mashed
  • 1 green pepper, diced
  • ¾ tsp dry oregano
  • ½ cup cilantro leaves
  • 3 tbsp beef bouillon, or chicken
  • 3 tbsp canola oil
  • salt and pepper, to taste


  1. In a large bowl season, all the meats with the dry oregano, lime juice, and salt. Let it marinate in the fridge for at least 30 minutes.
  2. Over medium-low heat, cook the meat in a large-deep pot until tender. Remove the meat from the pot and set aside.
  3. In the same pot, heat canola oil; add the onions, green peppers, celery, garlic, and chicken or beef bouillon. Let it cook for about 2 minutes.

  4. Add the peeled vegetables, except for the cilantro, and cooked meat, stir, and cover with water, about ¾ of the pot. Bring to a boil.

  5. Add the cilantro, lower the heat, and let the sancocho simmer until all vegetables are tender. Taste for salt and add more if necessary.
  6. Serve with rice, avocado, and hot sauce!


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