Name: True Dominican Sancocho (Meat and Vegetable Stew)
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Dried oregano - ¼ cup; Garlic, minced - 5 cloves; Salt, divided - 2 teaspoons; Bone-in beef chuck - 1 pound; Bone-in pork loin roast - 1 pound; Chicken drumsticks, or more to taste - 5; Lemons, juiced - 2 large; Onions, quartered - 2 large; Vegetable oil - 2 tablespoons; Vinegar - 1 tablespoon; Vegetable oil - ½ cup; Water, or as needed - 1 ¼ gallons; Chicken broth - 1 (14 ounce) can; Beef consomme - 1 (10.5 ounce) can; Beef bouillon cubes, divided - 4; Spanish pumpkin, peeled and cut into 1 1/2-inch chunks - 1 ½ pounds; Sweet potatoes, peeled and cut into 1 1/2-inch chunks - 1 pound; Eddeos, peeled and cut into 1 1/2-inch chunks - 1 pound; Yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks - ½ pound; Potatoes, peeled and cut into 1 1/2-inch chunks - ½ pound; Green plantains, peeled and cut into 1 1/2-inch chunks - 2; Corn on the cob, cut into quarters - 2 ears; Celery, diced - 3 stalks; Carrots, chopped, or more to taste - 2 large; Green bell pepper, diced - 1 large; Cilantro, chopped - 1 bunch; Adobo seasoning (Optional) - 1 pinch

True Dominican Sancocho (Meat and Vegetable Stew)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - True Dominican Sancocho (Meat and Vegetable Stew)

1. Dried oregano - ¼ cup

2. Garlic, minced - 5 cloves

3. Salt, divided - 2 teaspoons

4. Bone-in beef chuck - 1 pound

5. Bone-in pork loin roast - 1 pound

6. Chicken drumsticks, or more to taste - 5

7. Lemons, juiced - 2 large

8. Onions, quartered - 2 large

9. Vegetable oil - 2 tablespoons

10. Vinegar - 1 tablespoon

11. Vegetable oil - ½ cup

12. Water, or as needed - 1 ¼ gallons

13. Chicken broth - 1 (14 ounce) can

14. Beef consomme - 1 (10.5 ounce) can

15. Beef bouillon cubes, divided - 4

16. Spanish pumpkin, peeled and cut into 1 1/2-inch chunks - 1 ½ pounds

17. Sweet potatoes, peeled and cut into 1 1/2-inch chunks - 1 pound

18. Eddeos, peeled and cut into 1 1/2-inch chunks - 1 pound

19. Yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks - ½ pound

20. Potatoes, peeled and cut into 1 1/2-inch chunks - ½ pound

21. Green plantains, peeled and cut into 1 1/2-inch chunks - 2

22. Corn on the cob, cut into quarters - 2 ears

23. Celery, diced - 3 stalks

24. Carrots, chopped, or more to taste - 2 large

25. Green bell pepper, diced - 1 large

26. Cilantro, chopped - 1 bunch

27. Adobo seasoning (Optional) - 1 pinch

How to cook deliciously - True Dominican Sancocho (Meat and Vegetable Stew)

1. Stage

Mash oregano, garlic, and 1 teaspoon salt in a bowl until well combined.

2. Stage

Mix beef, pork, chicken, and lemon juice together in a large bowl; drain 1/2 of the liquid. Mix in onions, mashed garlic mixture, 2 tablespoons oil, and vinegar.

3. Stage

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add meat mixture in three batches and cook until browned on all sides, 10 to 15 minutes per batch.

4. Stage

Transfer browned meats to an 8-quart Dutch oven. Pour in 1/2 of the water, then add chicken broth, beef consommé, 2 bouillon cubes, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer until meats are more than halfway cooked through, about 40 minutes.

5. Stage

Add pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, remaining bouillon cubes, and adobo seasoning to the Dutch oven. Increase the heat to medium and return to a boil. Reduce the heat to low and simmer, stirring in remaining water as needed in gradual increments to replace evaporated liquid, until root vegetables are soft and liquid has thickened, 1 to 2 hours.

6. Stage

During the last 30 minutes of cooking, transfer beef, pork, and chicken to a cutting board. Let cool slightly, then remove bones and chop or shred meat. Return meat to the stew and finish cooking.