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My review
True Dominican Sancocho (Latin 7-Meat Stew)
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1 reviews
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porchia
"My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day."
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Ingredients
4 h 15 m servings 497 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Footnotes
- Cook's Notes:
- Chop and dice all vegetables to a uniform size.
- You can use both bone-in and boneless beef, pork, and chicken. If using boneless, cut meats to roughly the same size.
- You can add batatas as an extra starch vegetable, or substitute it for the eddeos.
- Chicken bouillon cubes may be substituted for the beef cubes.
- 1 large naranja agria (bitter orange) may be substituted for the lemon.
- In the last 10 to 15 minutes of cooking you can remove the lid to help the thickening process.
Nutrition Facts
Per Serving: 497 calories; 22.8 g fat; 53.5 g carbohydrates; 23.7 g protein; 60 mg cholesterol; 1090 mg sodium. Full nutrition
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