Dominican Sancocho, a soul-warming treasure from the Caribbean, is not just a stew; it’s a celebration of flavors, traditions, and the joy of communal dining. Imagine a fragrant pot bubbling with succulent meats – beef, chicken, and sometimes pork – infused with aromatic spices. This hearty concoction is then lovingly simmered alongside a colorful medley of yams, plantains, and vegetables until they meld into a rich, savory perfection. The air is filled with the enticing aroma of coriander, oregano, and garlic, a prelude to the feast that follows. Each spoonful is an invitation to a world of culinary bliss, where tender meats, softened vegetables, and aromatic broth combine in a symphony of tastes. Served hot, with a side of rice and perhaps a sprinkle of fresh cilantro, Dominican Sancocho not only nourishes the body but also warms the heart, creating moments of happiness and togetherness around the dinner table.
Prep-Time
PREP TIME: 15minutes mins
COOK TIME: 1hour hr 45minutes mins
TOTAL TIME: 2hours hrs
COURSE: Main Dish, Soup, Stew
CUISINE: Caribbean, Dominican
SERVINGS: 8 servings
CALORIES: 505 kcal
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
Instructions
- 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.
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