Recipe for Dominican Sancocho (aka Stew)


At my fans request, I have been asked to start adding recipes.  I never thought that so many people were looking for new recipes to cook.  Let me just say that I am not the best cook.  With that in mind, all my recipes will be modified to be made the easiest way because who has the time to cook a meal for hours; I surely don’t! lol.

Sancocho is one of my favorite dominican meals.  It is hearty and it’s one of those comfort foods.  It’s a great meal for a rainy day, cold winter night, or if you just want a meal to bring you comfort after a hard days work.

Here is what you need:


4lbs Beef with Bones (Pecho de Res)

2lb Boneless Pork Chunks (Masita de Cerdo)

2lb Goat Meat (Chivo)

2lb Longanize (Dominican Sausage)

2lb Smoked Pork Chops (Chuleta ahumada)

1 whole chicken (if you prefer drumsticks or things then just 3-4lbs of it)

2-3lb Yucca

2-3lb Malanga (Yautia)

5 potatoes

2lbs Acorn Squash (Auyama)

4-5 Green Bananas (Guineitos verdes)

5 sweet corn

4 plantains

4 tsp salt (add as needed)

2tsp black pepper

4 tsp Ground Oregano

Before we begin with the recipe, it is my suggestion that you season the meat the day before or a few hours before you begin the stew.  This way the meat has already absorbed the flavor.  For seasoning the meat, you may use what you prefer.  I always like to use Goya Adobo, Oregano, Salt and pepper but everyone likes to season their meat differently.  If you really want the meat to have good flavor, then take the time to prepare what we like to call sofrito.

Basically, that is taking bell peppers, onion, cilantro, garlic, celery and putting them in the blender until it looks chunky.  If you make enough, it can last you for a few weeks and you can use this seasoning for all kinds of meats.

After you have seasoned the meat, you can proceed with making the stew.  I like to start with the toughest meat first and that would be beef with bones (carne de pecho) because it takes the longest to cook.  Take a large pot (one that can take 16qts or even bigger) add vegetable oil and put on high heat.  Wait a few minutes and let the oil get very hot then add the beef to the pot.  Be careful with the oil splattering everywhere.  Cover and simmer the meat until all of the meat has taken a brownish burnt color.  Leave it there to cook for about 15 minutes.  Stir the meat then continue stirring it for every 5-8 minutes to avoid sticking.  Let the beef cook until the juices are gone and you hear it sizzling again.  This should take in total 30-40 minutes.

Add the pork and simmer for 15 minutes, adjust if necessary, and adjust water as necessary.  Add the rest of the meat to the pot, except for the chicken and simmer for another 15 minutes adding in a tablespoon of water at a time to prevent the meat from burning.  In a separate pot, I like to cook the chicken so that it can take a brownish color as well.  After it you let it simmer for 15 minutes and all the pieces are brown then you can add this to the stew.

Add 2 quarts of water to the pot and bring to a boil.  Add the Name, auyama, yautia and plantains that you have already cut.  Simmer covered for 15 minutes.

Simmer until the last ingredients you added are cooked through and season with salt and pepper to your liking.

You may serve this dish with white rice, avocado slices, and hot sauce.

Shortcut: Instead of cutting all the vegetables and peeling them.  In the freezer aisles, Goya (that’s the brand) has a bag named sancocho stew and it has mostly all the ingredients needed to make the stew and it will save you time.  If you want to save at least 20 minutes on prep time then I highly suggest you get the bag but I have to warn you that it tastes better when you buy it fresh than the frozen aisle.

Hope you enjoy this recipe.  Let me know if you have tried it before and if you have…is there anything that you have added to make it different?

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