Entree: Dominican Republic – National Cuisine – Sancocho (Hearty Dominican meat and root-vegetable stew made with multiple meats, plantains, yuca, and corn)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1- to 2-inch (2.5–5 cm) chunks
- 1 lb (454 g) pork shoulder, cut into 1- to 2-inch (2.5–5 cm) chunks
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 1 1/2 cups / 225 g)
- 1 green bell pepper, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, plus more to taste
- 8 cups (1.9 L) beef or chicken broth, or water
- 2 medium green plantains, peeled and cut into 1 1/2-inch (4 cm) pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) ñame or taro (if available), peeled and cut into 2-inch (5 cm) pieces; if unavailable, substitute additional potato
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 454 g)
- 3 ears corn, each cut into 3 pieces
- 2 medium carrots, sliced (about 1 1/2 cups / 180 g)
- 1/2 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 tbsp (30 ml) fresh lime juice
- 1 bay leaf
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 1/4 cup (60 ml) white wine or additional broth (optional)

Instructions

1. Season the beef, pork, and chicken lightly with 1 tsp salt and 1/2 tsp black pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the beef and pork in batches until well seared; remove and set aside.
2. Brown the chicken thighs in the same pot until golden on both sides; remove and set aside with the other meats.
3. Reduce heat to medium. Add the chopped onion, bell pepper, and garlic to the pot and sauté until softened, about 4–5 minutes. Stir in the tomato paste (if using) and cook 1 minute.
4. Return all meats to the pot. Add the broth (or water), white wine (if using), bay leaf, oregano, remaining salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Skim any foam or excess fat from the surface.
5. Cover and simmer for 45 minutes to 1 hour, until beef and pork begin to tenderize.
6. Add the yuca, ñame (or extra potato), potatoes, and carrots. Continue simmering, covered, for 15 minutes.
7. Add the plantain pieces and corn segments and simmer another 15–20 minutes, until all roots and plantains are tender and meats are fork-tender. Add more water or broth if needed to keep a soupy stew consistency.
8. Stir in the chopped cilantro and fresh lime juice; adjust salt and pepper to taste. Remove bay leaf.
9. Ladle into bowls making sure each serving gets a mix of meats, plantains, roots, and a piece of corn. Garnish with extra cilantro and serve with white rice and avocado if desired.