Best 3 Dominican Sancocho 7 Meat Hearty Stew Recipes

Dominican sancocho is a hearty and flavorful stew that is considered the national dish of the Dominican Republic. Made with a blend of seven different types of meat, vegetables, and herbs, this dish is a testament to the rich culinary heritage of the Dominican people. The meat in sancocho typically includes beef, pork, chicken, goat, lamb, sausage, and bacon, while the vegetables often include potatoes, carrots, yuca, plantains, and corn. The broth is seasoned with achiote, garlic, oregano, and cilantro, and the stew is typically served with white rice. In this article, we will provide two recipes for Dominican sancocho: one for a traditional sancocho with all seven types of meat, and one for a simplified version with just three types of meat. We will also discuss the history and cultural significance of this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

SANCOCHO (DOMINICAN MEAT AND VEGETABLES STEW)

Sancocho (Dominican Meat and Vegetables Stew) image

Sancocho is a meats and vegetables stew, enjoyed in Latin America and the Spanish Caribbean islands. It's made of a variety of meats and starchy vegetables such as plantains, yuca and yautia, and served with a side of white rice and avocado.

Provided by Vanessa

Categories Main Dish Soup Stew

Time 2h

Number Of Ingredients 22

Ingredients

1 lb pork loin end chops
1 ½ lbs pork stew cubes
½ lb smoked pork neck bones
1 ½ teaspoon adobo seasoning, (separated)
½ teaspoon ground black pepper
1 ½ teaspoon dried oregano, (separated)
2 tablespoons homemade sofrito
1 tablespoon vegetable oil
2 ears corn, (cut into 1 inch pieces)
1 lb kabocha squash, (peeled and seeds removed)
2 green plantains, (peeled and cut into 1 inch pieces)
1 lb white yautia, (peeled and cut into 1 inch pieces)
1 lb yuca, (peeled and cut into 2 inch pieces, each piece cut in half lengthwise)
1 large carrot, (peeled and sliced)
2 cubes chicken bouillon
1 teaspoon whole allspice, (malagueta)
4 whole leaves of recao culantro, (cilantro ancho)
2 tablespoon cilantro (in its stem)
5 sprigs of fresh thyme
½ teaspoon red pepper flakes
Salt and pepper to taste
1 tablespoon lime juice, (freshly squeezed)

Steps:

Trim the excess fat of the meat and rinse well with lemon juice or vinegar.
To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano and sofrito. Mix it all together to coat the meat well.
In a 6 qts pot or caldero, heat up oil over medium high heat. Add the meat to the pot, and sear until brown all around. Cover the pot with a lid and lower the heat to medium. Let the meat cook until tender, about 30 - 40 minutes. Be sure to add water as needed throughout so that the meat doesn't burn. Remove the meat from the pot and set it aside for later.
While the meat cooks, peel and cut the vegetables into 1-inch pieces, except for the squash, which you want to peel and cut into two large pieces.
Add all the vegetables to the pot and add water until you've filled ¾ of the pot. Bring to a boil. Do not overfill the pot because you will be adding in the meat later.
When the water begins to boil, add the chicken bouillon and allspice or malagueta. Let it cook for about 15 - 20 minutes.
When the squash is tender, remove it from the pot and blend it with ½ cup of liquid from the pot and ½ cup of cool water until the mixture is smooth. Then, pour it back into the pot.
Using cooking twine, tie together tightly cilantro, culantro (cilantro ancho), and thyme and add it to the pot. Let it simmer on medium heat for about 20 more minutes.
Stir in ½ teaspoon of adobo, ½ teaspoon of oregano, red pepper flakes, salt and pepper to taste.
Add the meat back into the pot and let it all simmer until the vegetables are tender, about 10 - 20 minutes.
With a colander, remove the herbs bundle we added earlier and the malagueta.
Stir in freshly squeezed lime juice before serving.
Serve warm with white rice and avocado.

Nutrition Facts : Calories 505 kcal, Carbohydrate 70 g, Protein 32 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 89 mg, Sodium 359 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

True Dominican Sancocho (Latin 7-Meat Stew) image

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Provided by porchia

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 4h15m

Yield 12

Number Of Ingredients 26

Ingredients

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ 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
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning

Steps:

Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g

DOMINICAN CARIBBEAN SANCOCHO WITH 3 MEATS

Dominican Caribbean Sancocho With 3 Meats image

I learned about sancocho in the Dominican Republic, so although there are also Puerto Rican and Colombian sancochos, this is a modified Dominican sancocho. According to the history, the traditonal sancocho came to the Caribbean at the time of colonization from the Canary Islands, and the number 7 of the very fancy and ideal sancocho is the number of the Canary Islands. Some people will insist that a real sancocho has to have 7 kinds of meat,, others have let it down to 5. The minimum is 3, beef, chicken and pork, though adding goat meat is great. A sancocho is considered special and for holidays and company. It does take a lot of time to do, and because of the number of ingredients it is impossible to make just a little bit. I have modified the recipe a bit, using beef broth instead of stew beef, and a small chorizo instead of a lot of pork. Traditionalists raise an eyebrow at this,, but.. then nod a reserved approval. Another must is to use the roots that are native to the area, such as yuca, malanga/ yautia, nyame, and, from among these I have chosen my favorites. Malanga coco has little purple flecks in the flesh; yuca long and carrot shaped with a brown peel; calabaza is a pumpkin like squash; chayote is a light green pear-shaped kind of squash. Usually a green plantain is used, but I like mine to ripen just a bit to having a hint of yellow. A sour liquid is added called naranja agria, or sour orange, and this helps food in the tropics to be keep. Meats are marinated in lemon juice. Since naranja agria is hard to find in my area, then some use alcaparrado, green olives and capers and some of the liquid from the bottle, or a bit of lemon juice can be used. Cilantro is considered an essential, although I don't really like cilantro and prefer something called recao, or cilantro ancho, which is a long leaf. Parsley has a kind of different flavor and so is not considered a good substitute for cilantro. To peel the malanga, yuca and calabaza we need a good knife and it is done by placing the object on a cutting board and then cutting down to the board,, not by holding in the hand and using a paring knife. The list of ingredients is very flexible in quantity, so the quantity that I put down is not meant to be mandatory but to just get an idea. The computer does not recognize malanga coco, or sazon packets, and put pumpkin and not calabaza. I've heard that many native foods from outside North America and Europe have not been entered into the computer. I hope Recipezaar adds them in. I'm having a bit of a problem with estimating the total amount for the nutritional content. I put 1 - 2 gallons because it is that flexible, but the computer put it at 1 gallon. I'm going to try to put 1 1/2 gallons because the computer did not add in a few of the ingredients which are substantial. I'm going to omit the 'salt & pepper' because the bouillion cubes add salt.

Provided by Rainbow - Chef 5368

Categories Meat

Time 2h30m

Yield 1 1/2-2 gallons, 16-24 serving(s)

Number Of Ingredients 18

Ingredients

1 -2 lb chicken thigh, and leg, cut into large bite size pieces, include the pieces with bone
2 (15 ounce) cans beef broth
3 1/2 ounces chorizo sausage (if there is no chorizo then I would use a bit of pepperoni)
1 malanga, medium size (coco)
1 yucca root, medium size, cut into 1-inch cubes, 'wire' removed 1/4 pumpkin squash, cut into 2-inch lengths
1 green plantain, cut into 1-inch pieces
2 chayotes, cut into 1-inch pieces
2 potatoes, cut into 1-inch pieces
2 -4 corn on the cob, cut into quarters
1 onion, chopped
1 -2 garlic clove, minced
1 stalk celery, cut into 1/4-inch slices
2 bay leaves
1/4 teaspoon oregano
1/2 teaspoon cilantro
1 chicken bouillon cube
1 teaspoon capers or 1/2 teaspoon lemon juice
1/4 teaspoon cumin

Steps:

Wash and Cut up the chicken pieces into large bite size pieces. If you usually sear chicken before putting it in water to cook, then do so. Otherwise just put the chicken in a saucepan of water and bring it to a boil, and then lower the heat and let it simmer for about 1/2 hour while you peel and cut the roots.
Peel and cut the malanga, yucca, plantain, chayote, and potato into large bite sized pieces. Peel and cut the calabaza or pumpkin type squash into 2 or 3x1" lengths. Cut the corn on the cob into 4 pieces each. Cut and chop garlic and onion. Cut celery into 1/2" slices crosswise. Celery leaves are optional.
Skim off the stuff from the chicken broth. Then transfer chicken and broth to a large pot. Slice the chorizo crosswise into 1/2" rounds. Add the chorizo and bring to a boil. Lower the heat to medium.
Add the larger roots and veggies, more water to cover, and then the smaller onion, garlic and celery, and then the seasonings. Bring to a boil and then lower to simmer for about 30 minutes. Taste and adjust seasoning. Continue to simmer until the potatoes test done by putting a fork through.
Turn the heat off and serve,, one piece of corn cob with each serving.

Tips:

Use a variety of meats: This will give your sancocho a richer flavor. Some popular meats to use include beef, pork, chicken, and goat.
Don't skimp on the vegetables: Vegetables add flavor, texture, and nutrients to your sancocho. Some popular vegetables to use include potatoes, carrots, yuca, and plantains.
Use a flavorful broth: The broth is the base of your sancocho, so it's important to make it flavorful. You can use a combination of water, stock, and tomato sauce.
Season your sancocho well: Sancocho is a flavorful dish, so don't be afraid to season it well. Some popular seasonings to use include salt, pepper, garlic, and oregano.
Let your sancocho simmer: Simmering allows the flavors to meld and develop. For the best results, simmer your sancocho for at least 1 hour.
Serve your sancocho with your favorite sides: Sancocho is often served with rice, beans, and avocado. You can also serve it with a side of bread or tortillas.

Conclusion:

Dominican sancocho is a delicious and hearty stew that is perfect for a special occasion or a casual weeknight meal. With its variety of meats, vegetables, and seasonings, sancocho is a dish that is sure to please everyone at the table. So next time you're looking for a flavorful and satisfying meal, give Dominican sancocho a try.