Dominican Sancocho
The Dominican Republic's celebrated hearty stew — multiple meats simmered with yuca, plantain, and root vegetables into a rich, soul-warming pot.
Prep
30 min
Cook
90 min
Total
120 min
Makes
8 servings
Why you'll love this recipe
Sancocho is the Dominican Republic in a pot — a generous, deeply savory stew of tender meats and starchy roots that brings everyone to the table. It's the ultimate dish for sharing.
Dominican Sancocho
120 min · 8 servings
Ingredients
Servings
8 servings
- 1 lb beef stew meat
- 1 lb pork, cubed
- 2 chicken thighs
- 2 green plantains, in chunks
- 1 lb yuca, peeled and cubed
- 1 lb yautía or potatoes, cubed
- 1 ear corn, in rounds
- 3 tablespoons sofrito
- Juice of 1 lime
Instructions
- Season and brown the meats with the sofrito and lime juice in a large pot.
- Add water to cover and simmer until the meats begin to soften, about 45 minutes.
- Add the yuca, yautía, plantain, and corn and simmer until the vegetables are tender.
- Adjust seasoning until the broth is rich and thickened. Serve with white rice and avocado.
Nutrition (per serving)
420
Calories
28g
Protein
36g
Carbs
18g
Fat
Frequently asked questions
- When is sancocho eaten?
- Sancocho is a celebration dish for gatherings, holidays, and rainy days. The seven-meat version (sancocho de siete carnes) is the grandest.
- Can I make a simpler version?
- Yes — a single-meat sancocho (just beef or chicken) is common and still delicious; keep the root vegetables and sofrito.
