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RECIPE
24 INGREDIENTS 11 STEPS 1hr 45min

Dominican Sancocho

Sancocho is a meat and vegetable stew. It’s Dominican's most loved dish. Sancocho is traditionally made for special occasions, but you can enjoy it any day.
Dominican Sancocho Recipe | SideChef
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Sancocho is a meat and vegetable stew. It’s Dominican's most loved dish. Sancocho is traditionally made for special occasions, but you can enjoy it any day.
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
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I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
1hr 45min
Total Time
$22.18
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
(3 lb)
skin removed and cut into pieces
3 lb
Pork Ribs
1 Tbsp
Adobo Seasoning
plus more to taste
1/4 tsp
plus more to taste
6 cloves
2 Tbsp
Cooking Oil
1
Large Cubanelle Pepper , halved
3 stalks
3 cups
Kabocha Squash
cut in big chunks
1/2
Large Onion
10
Fresh Cilantro Leaves , divided
10
Whole Allspice , divided
16 cups
Water
plus more as needed
3
Unripe Plantains
peeled and cut into 1-inch pieces
3 1/3 cups
Cassava
peeled and cut into 1-inch pieces
2 cups
Malangas
peeled and cut into 1-inch pieces
2
cut into 4 pieces each
1
Large Carrot
peeled and cut into 1-inch pieces
3
Chicken Bouillon Cubes
I used Knorr Chicken Bouillon Cubes
3
Sour Oranges , juiced, divided
to taste
as needed
Distilled White Vinegar
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Nutrition Per Serving

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CALORIES
2385
FAT
116.9 g
PROTEIN
135.1 g
CARBS
210.6 g

Cooking Instructions

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Step 1
Clean Chicken (1) and Pork Ribs (3 lb) and remove any excess fat. Add them to a large bowl, and wash well with Salt (to taste) , Distilled White Vinegar (as needed) , and water. Drain water.
Step 2
To a mortar and pestle, add Garlic (6 cloves) , Dried Oregano (1/2 Tbsp) , and Salt (to taste) . Mash until it forms a paste.
Step 3
Season the meats with Adobo Seasoning (1 Tbsp) , Ground Black Pepper (1/4 tsp) , Sour Orange (1) , garlic, and oregano paste.
Step 4
Add Cooking Oil (2 Tbsp) to a large stock pot over medium-high heat and let it get hot. Add the meats and brown them for a few minutes.
Step 5
Add half of Cubanelle Pepper (1) , Celery (2 stalks) , Whole Allspice (5) , Onion (1/2) , Fresh Cilantro Leaves (5) , and Kabocha Squash (3 cups) . Stir well, lower heat to medium put a lid on, and cook for 30 minutes.
Step 6
Remove all the veggies and add them to a blender. Add Water (1 cup) over the meat and "rinse it" in the pot. Remove meats to a clean bowl. Add stock to the blender and blend away.
Step 7
Using a strainer, strain the veggies mixture over the pot. Add remaining Water (15 cups) and return meats to the pot.
Step 8
Add half of the cubanelle pepper, Celery (1 stalk) , Whole Allspice (5) , and Fresh Cilantro Leaves (5) . Bring to a boil.
Step 9
Add the Plantains (3) , Corn (2) , Cassava (3 1/3 cups) , Malangas (2 cups) , and Carrot (1) . Stir well, and cook for 25 minutes. The root vegetables should be soft when poke with a fork.
Step 10
Dissolve Chicken Bouillon Cubes (3) with 1/2 cup of hot stock, add to the pot and add 3-4 Tbsp of Sour Orange Juice (2) . Stir well, add Fresh Cilantro (1 bunch) and cook for 5 minutes.
Step 11
Taste it and adjust the seasoning to your liking. Serve with white rice and avocado.

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Nutrition Per Serving
Calories
2385
% Daily Value*
Fat
116.9 g
150%
Saturated Fat
24.3 g
122%
Trans Fat
0.2 g
--
Cholesterol
350.4 mg
117%
Carbohydrates
210.6 g
77%
Fiber
19.8 g
71%
Sugars
35.5 g
--
Protein
135.1 g
270%
Sodium
3142.6 mg
137%
Vitamin D
2.4 µg
12%
Calcium
461.5 mg
36%
Iron
8.9 mg
49%
Potassium
4601.4 mg
98%
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