International Cuisine

Exploring the world through food.

  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook

Dominican Republic Sancocho

April 30, 2015 By Darlene at International Cuisine

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe  ↓ Print Recipe  ❒
A giant bowl of Sancocho from the Dominican Republic

Dominican Republic Sancocho is probably the most beloved dish in the country.  Originally it was made with seven types of meat and today it is usually made with less. This dish is served at every party.  Sometimes just the making of it will cause a party to happen.  Everybody pitches in and contributes something to be  part of the dish.

Dominican Republic Sancocho

The meat is marinated and cooked separately and then added to the big pot.  Trying to make a small amount is seemingly impossible, but not to worry as it is delicious and somehow the pot ends up empty.  Be sure to serve the sancocho with white rice and avocado slices and of course plenty of rum and very cold beer.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin
5 from 1 vote

Dominican Republic Sancocho

Sancocho Recipe
Course Main Dish
Cuisine Dominican Republic
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 12 servings
Author International Cuisine

Ingredients

  • Meats:
  • 1/2 lb chicken pieces with skin
  • 1/2 pound of beef stew meat or ribs
  • 1/2 pounds of pork meat
  • 1/2 pounds pork chops can be smoked
  • 1 pound of sausage
  • sazón for seasoning meats
  • 2-3 sour oranges or you can use a bitter orange marinade
  • Tubers vegetables:
  • 2 green bananas
  • 2 plantains
  • 2 corn on cob chopped in two to three inches wheels
  • 1 cassava or yucas
  • 1 malanga yautias
  • 2 auyama squash/pumpkin
  • 1 yam ñame
  • Sancocho stock:
  • 2 teaspoons of oregano
  • 2 onions processed in blender
  • 1 ½ Tablespoons mashed garlic
  • 1 bunch of coriander cilantro
  • 4 wide coriander culantro leaves
  • 2 chicken cubes
  • 2 green peppers cut in half
  • salt and pepper to taste
  • juice of 1 sour orange
  • 2 tablespoons vinegar
  • 12 cups of water

Instructions

  • The meats:
  • Cut and wash the meat with sour orange or lemon juice. Season with oregano, garlic, onion, salt and pepper to taste or with Dominican seasoning and let marinate at least 30 minutes.
  • In a pot with a little hot oil add in the chicken and let sauté until it obtains a golden color. Add a little bit of chopped auyama and 2-3 cups water, preferably hot. Cook until chicken has browned and has enough broth, be careful not to overcook since you’ll will add to the sancocho stock later on and it will continue to cook for a few minutes more. Reserve.
  • Cook the remaining meats separately and in the same way as the chicken, striving to keep each one with enough broth. Reserve. If you use smoked pork chop, season with a bit of sour orange and ground oregano and fry. There is no need to season the sausage, just chop into 2-3 inch pieces and also fry. Reserve.
  • Tubers vegetables:
  • Peel all vegetables and cut into medium-sized pieces. Leave the vegetables in water with salt to avoid them from darkening until the stock boils to add them into the pot.
  • Sancocho broth:
  • In large pot or two medium-sized pots place 11 cups of water, add salt to taste and reserve 1 cup of water to add later if needed. Once water begins to boil add the two chicken or beef bouillons, plantains, yautias, corn, onion blended with a bit of water, green pepper, half of the auyama, cilantro and culantro. When the plantains, yautias, have tenderized a little, add the remaining vegetables and the meats with its broth, reserving the sausage and other half of pumpkin (auyama) for later.
  • When it begins to thicken, add the rest of the auyama, the sausage, 1/2 cup of sour orange, 1 tablespoon of vinegar, garlic and check for salt and pepper. Let boil until the auyama softens, but don't let it thicken too much as it thicken more as it cools in pot.
  • Serve with white rice, avocado slices. Enjoy!

 

 

Sharing is caring!

  • Facebook
  • Twitter

Filed Under: Dominican Republic, Main Dish

« Dominican Republic Sancocho Side Dishes
Dominican Republic Bolitos de Yuca »
Symbols of Tajikistan and Uzbekistan a tea pot, cotton, wheat, an apple, and pictures of their national animals an Uzbek cat and markhor.

Our Journey to Tajikistan and Uzbekistan

How did they get their Names? Both of these countries are named for early, ...

Read More »

Symbols of Taiwan, a flag, plum blossoms, black bear, butterfly, baseball bat, teapot and a mask.

Our Journey to Taiwan

How did Taiwan get its name? Portuguese explorers, back in the mid 1500s, ...

Read More »

This Week’s Recipes

A plateful of Togolese Spaghetti Salad

Togolese Spaghetti Salad

A plateful of Togolese grilled chicken served with djenkoume, a tomato cornmeal

Togo Grilled Chicken Recipe

a mound of Togolese tomato cornmeal called Djenkoume

Togo Djenkoume Tomato Cornmeal Recipe

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

Our Mission

To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

Connect and share with Us

  • Instagram
  • Pinterest

Join the Journey It’s Free!

Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

Copyright International Cuisine 2014-2021 All Rights Reserved