Entree: Dominican Republic – Southern Culinary Region – Sancocho (Hearty Dominican stew of mixed meats and root vegetables simmered until tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 5 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) beef short ribs, bone-in
- 1 lb (450 g) pork shoulder, cut into 1 in (2.5 cm) pieces
- 1.5 lb (680 g) bone-in chicken pieces (about 3–4 pieces)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 1 large green bell pepper, about 6 oz (170 g), chopped
- 4 cloves garlic, about 0.5 oz (14 g), minced
- 1/4 cup (60 ml) Dominican-style sofrito or 2 tbsp (30 g) tomato paste plus 1/4 cup (60 g) chopped tomato
- 2 bay leaves
- 1 tsp (1 g) dried oregano
- 8 cups (1.9 L) beef or chicken stock (or water)
- 1 lb (450 g) yuca (cassava), peeled and cut into 2 in (5 cm) chunks
- 1 lb (450 g) yautía or malanga (taro), peeled and cut into chunks
- 2 medium green plantains, about 16 oz (450 g), peeled and cut into 1 in (2.5 cm) slices
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into large chunks
- 2 ears corn, each cut into 3 pieces
- 1/2 cup (15 g) chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- 2 limes, cut into wedges for serving
- 1 avocado, sliced (optional, for serving)

Instructions

1. Pat meats dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, heat the oil. Brown the beef short ribs on all sides 6–8 minutes; remove and set aside. Brown the pork pieces 5–6 minutes; remove and set aside. Lightly brown the chicken pieces 4–5 minutes; remove and set aside.
2. Reduce heat to medium. Add the chopped onion and bell pepper to the pot and sauté 4–5 minutes until softened. Add the garlic and sofrito or tomato paste/tomato and cook 1–2 minutes until fragrant.
3. Return all browned meats to the pot. Add the stock (or water) to cover, then add bay leaves and oregano. Bring to a gentle boil, skimming any foam, then reduce to a low simmer. Partially cover and simmer 45–60 minutes until meats begin to tenderize and flavor the broth.
4. Add the denser root vegetables first: yuca and yautía. Simmer 20–25 minutes.
5. Add plantain slices, potatoes, and corn pieces. Continue simmering 15–20 minutes more until all vegetables and meats are tender and the broth is slightly thickened. Taste and adjust salt and pepper.
6. Stir in the chopped cilantro and remove bay leaves. Let the stew rest 5 minutes off the heat.
7. Serve sancocho hot in bowls with lime wedges and avocado slices on the side. Traditionally served with white rice or tostones if desired.