DOMINICAN SANCOCHO ( 7 MEAT HEARTY STEW )
In our country this is a culinary staple. It is a time consuming meal but so worth it. When families make this, it's usually for special occacions and family gatherings. Since it takes a long time to cook, usually we make it while the guests are present so they can sit back and enjoy some cold beers (and keep you company!) ;) You can omit the ribs, sausage and goat if it's too expensive but at least keep the 5. Recipezaar doesn't recognize niame, so I put yam...but it's not your typical yam. Go to a fresh market store that carries imported roots to find the niame. The Bitter or Seville orange can be hard to find, It's preferred fresh but Goya sells a bottled type. You may also omit it if you want.
Provided by Kitty Kat Cook
Categories Stew
Time 1h40m
Yield 6-7 serving(s)
Number Of Ingredients 24
Steps:
- Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes.
- Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste.
- Serve hot with white rice and avocados. Enjoy!
Nutrition Facts : Calories 2603.9, Fat 198.1, SaturatedFat 73.3, Cholesterol 538.2, Sodium 1198.5, Carbohydrate 74.6, Fiber 6.8, Sugar 17.9, Protein 128
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Jannat Zubair
[email protected]This sancocho was delicious! I made it for a party and everyone loved it. The broth was rich and flavorful, and the meat was tender and juicy. I will definitely be making this again.
Sudip Chy
[email protected]I've tried many sancocho recipes, and this one is by far the best. The flavors are incredible and the meat is always so tender. I highly recommend this recipe!
Jay Roberts
[email protected]I was disappointed with this sancocho. The broth was bland and the meat was tough. I wouldn't recommend this recipe.
dramakings biker gang
[email protected]This sancocho was a bit too salty for my taste, but it was still very good. I'll definitely be making it again, but I'll use less salt next time.
Jarifa afrin Saba
[email protected]I followed the recipe exactly and the sancocho turned out perfectly. It was so delicious and flavorful. My family loved it!
Angela Iwanyszyn
[email protected]This sancocho was amazing! The meat was so tender and the broth was so flavorful. I will definitely be making this again.
Nisanga Dewasurendra
[email protected]I love this sancocho! It's so flavorful and hearty. I always make a big batch so that I have leftovers for lunch the next day.
Muhammad Iqbal
[email protected]This was my first time making sancocho, and it turned out great! The recipe was easy to follow, and the stew was absolutely delicious. I'll definitely be making this again.
Maria Co
[email protected]I've made this sancocho several times now, and it's always a crowd-pleaser. The flavors are incredible, and the meat is always so tender. I highly recommend this recipe!
Kaur Kangur
[email protected]This sancocho was a hit at my party! I followed the recipe exactly and it turned out perfectly. The broth was rich and flavorful, and the meat was tender and juicy. I especially loved the addition of the plantains, which added a nice sweetness to the