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

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.

Questions

How long does Dominican Sancocho keep?

Refrigerate it 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.

Can I halve or double Dominican Sancocho?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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