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SideChef
Recipes
Dairy-Free
Dominican Sancocho
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24 INGREDIENTS • 11 STEPS • 1HR 45MINS

Dominican Sancocho

Recipe
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.
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In the Kitchen with Jonny
Hello, 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
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.
1HR 45MINS
Total Time
$22.79
Cost Per Serving
Ingredients
Servings
4
us / metric
Chicken
1
(3 lb)
Chicken
skin removed and cut into pieces
Pork Ribs
3 lb
Pork Ribs
Adobo Seasoning
1 Tbsp
Adobo Seasoning
plus more to taste
Ground Black Pepper
as needed
Ground Black Pepper
plus more to taste
Garlic
6 cloves
Garlic
Dried Oregano
2 tsp
Dried Oregano
Cooking Oil
2 Tbsp
Cooking Oil
Cubanelle Pepper
1
Large Cubanelle Pepper, halved
Celery
3 stalks
Celery
Kabocha Squash
3 cups
Kabocha Squash
cut in big chunks
Onion
1/2
Large Onion
Fresh Cilantro Leaf
10
Fresh Cilantro Leaves, divided
Whole Allspice
10
Whole Allspice, divided
Water
16 cups
Water
plus more as needed
Plantain
3
Unripe Plantains
peeled and cut into 1-inch pieces
Cassava
3 1/3 cups
Cassava
peeled and cut into 1-inch pieces
Malanga
2 cups
Malangas
peeled and cut into 1-inch pieces
Corn
2
Corn
cut into 4 pieces each
Carrot
1
Large Carrot
peeled and cut into 1-inch pieces
Chicken Bouillon Cube
3
Chicken Bouillon Cubes
I used Knorr Chicken Bouillon Cubes
Sour Orange
3
Sour Oranges, juiced, divided
Fresh Cilantro
1 bunch
Fresh Cilantro
Salt
to taste
Salt
Distilled White Vinegar
as needed
Distilled White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
2302
Fat
100.4 g
Protein
152.4 g
Carbs
214.4 g
Love This Recipe?
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Dominican Sancocho
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author_avatar
In the Kitchen with Jonny
Hello, 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
Cooking InstructionsHide images
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 (2 tsp), and Salt (to taste). Mash until it forms a paste.
step 3
Season the meats with Adobo Seasoning (1 Tbsp), Ground Black Pepper (as needed), 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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Tags
view more tags
Dairy-Free
Gluten-Free
Comfort Food
Lunch
Caribbean
Shellfish-Free
Dinner
Fall
Pork
Vegetables
Soups & Stews
Winter
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