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Sancocho Dominicano (Meat and Root Vegetable Stew)

Dominican · Dinner · Medium

Sancocho Dominicano (Meat and Root Vegetable Stew)

Total
2 hr 40 min
Prep
30 min
Serves
8
Calories
520
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Beef, chicken, and pork simmer with plantain, yuca, and squash in this Dominican Republic stew, thickened by the roots themselves.

A spoon should meet tender meat, soft roots, and a broth with some body in Sancocho Dominicano (Meat and Root Vegetable Stew). Squash melts into the liquid while green plantain stays in chunks, giving this Dominican Republic pot its mix of textures.

Start the beef and pork first so the chicken does not fall apart before the tougher cuts soften. Frozen peeled yuca saves a lot of work; boil it separately and discard that water before adding it to the stew.

HeartySavoryHerbyOne PotComfort FoodMake AheadGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Toss the beef chuck and pork shoulder with garlic, oregano, lime juice, salt, and black pepper. Heat the vegetable oil in an 8-quart pot over medium-high heat; brown the meat in two batches for total, then stir in the onion for until softened.

  2. Add the 8 cups water, scraping the browned bits from the pot. Bring to a boil, cover loosely, and simmer over low heat for until the meat begins to soften.

  3. Meanwhile, cover the yuca with fresh water in a saucepan. Boil for until tender, drain, and pull out any woody centers; discard the cooking water.

  4. Add the chicken thighs, plantains, squash, and corn ears to the meat pot. Simmer partially covered for until the chicken reaches 165°F and the beef and pork are fork-tender and above 145°F.

  5. Stir in the drained yuca and simmer for , crushing a few squash pieces against the pot to thicken the broth. Remove from the heat, rest for , and finish with cilantro.

Forkue tips

  • If yuca is unavailable, use peeled white yam; add it with the plantains and cook until it yields easily to a fork.

Storing and reheating

Refrigerate for up to 3 days or freeze for 2 months. Warm gently in a covered pot, stirring from the bottom and adding water to loosen the root-thickened broth.

Kitchen gear

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Nutrition per serving, estimated

520Calories
36gProtein
49gCarbs
20gFat

Photo: Caldobasico, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Sancocho Dominicano (Meat and Root Vegetable Stew): FAQ

Does sancocho need seven meats?

No. Beef, pork, and chicken make a substantial pot without seven separate meats. The longer-cooking cuts still need a head start before the chicken and roots go in.

Why is my sancocho too thin?

The roots have not released enough starch. Mash a few cooked squash and plantain pieces into the broth, then simmer uncovered briefly rather than adding flour.

How do I store and reheat Sancocho Dominicano (Meat and Root Vegetable Stew)?

Refrigerate for up to 3 days or freeze for 2 months. Warm gently in a covered pot, stirring from the bottom and adding water to loosen the root-thickened broth.

How long does Sancocho Dominicano (Meat and Root Vegetable Stew) take?

About 2 hr 40 min in total: 30 min prep and 2 hr 10 min cooking.

What do I need to make Sancocho Dominicano (Meat and Root Vegetable Stew)?

The key ingredients are beef chuck, pork shoulder, chicken thighs, frozen yuca, plantains and butternut squash, plus pantry basics.

Any tips for Sancocho Dominicano (Meat and Root Vegetable Stew)?

If yuca is unavailable, use peeled white yam; add it with the plantains and cook until it yields easily to a fork.

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