Dominican Sancocho

Name: Dominican Sancocho
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 1 lb beef chuck, cubed; 1 lb pork shoulder, cubed; 1 lb boneless chicken thighs, chopped; 6 garlic cloves, minced; 1/4 cup lime juice; 1 tsp dried oregano; 2 tbsp vegetable oil; 8 cups beef broth; 2 green plantains, sliced; 1 lb yucca root, cubed; 2 ears of corn, cut in half; 1 lb calabaza pumpkin, cubed; 1/4 cup fresh cilantro, chopped

A traditional meat stew simmered with root vegetables, plantains, and corn in a rich broth. This hearty soup features tender meats and savory aromatics.

95 minMediumServes 6520 cal/serving

DominicanSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 lb beef chuck, cubed
1 lb pork shoulder, cubed
1 lb boneless chicken thighs, chopped
6 garlic cloves, minced
1/4 cup lime juice
1 tsp dried oregano
2 tbsp vegetable oil
8 cups beef broth
2 green plantains, sliced
1 lb yucca root, cubed
2 ears of corn, cut in half
1 lb calabaza pumpkin, cubed
1/4 cup fresh cilantro, chopped

Instructions

1

Toss 1 lb cubed beef chuck, 1 lb cubed pork shoulder, and 1 lb chopped boneless chicken thighs with 6 minced garlic cloves, 1/4 cup lime juice, and 1 tsp dried oregano in a large bowl.
2

Heat 2 tbsp vegetable oil in a large pot over medium-high heat and sear the seasoned meats until browned on all sides, about 8 minutes.
3

Pour in 8 cups beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until beef and pork begin to soften.
4

Add 2 sliced green plantains, 1 lb cubed yucca root, 2 cut in half ears of corn, and 1 lb cubed calabaza pumpkin to the pot, then simmer uncovered for 30 minutes until vegetables are tender and chicken reaches an internal temperature of 165 degrees F.
5

Stir in 1/4 cup chopped fresh cilantro, mash a few pieces of pumpkin against the side of the pot to thicken the broth, and serve hot.

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Questions

What is Dominican Sancocho?

A traditional meat stew simmered with root vegetables, plantains, and corn in a rich broth. This hearty soup features tender meats and savory aromatics. This reference files it under Dominican soup: made on the stovetop, rated medium and about 95 minutes start to finish.

What internal temperature should Dominican Sancocho reach?

For Dominican Sancocho, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the searing in Dominican Sancocho?

Step 2 reads: "Heat 2 tbsp vegetable oil in a large pot over medium-high heat and sear the seasoned meats until browned on all sides, about 8 minutes." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken breasts instead of chicken thighs in Dominican Sancocho?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Dominican Sancocho uses 1 lb boneless chicken thighs, chopped.

How do I store and reheat Dominican Sancocho?

Refrigerate Dominican Sancocho for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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