Learn to Make Sancocho

Sancocho is one the Dominican Republic’s most cherished dishes and its name literally means “stew.” Usually prepared for special occasions, sancocho includes many ingredients, such as chunks of beef and a variety of starchy vegetables.

Since our resort, Zoetry Agua Punta Cana calls the Dominican Republic home, we thought it would be fun to share a unique sancocho recipe with you. But before we do, here’s a fun fact: despite the popularity of sancocho, the Dominican Republic boasts the largest number of sancocho recipes. There are even songs dedicated to it!

Ingredients:

  • 2 lbs chopped beef , for stews (with bones)
  • 1 lb chopped goat meat
  • 1 lb pork sausage (longaniza)
  • 1 lb chopped pork
  • 1 ½ lbs chicken parts , with bone
  • 2 lbs pork ribs
  • 1 lb soup bones (from smoked ham)
  • 4 limes, juice of
  • 1 tablespoon crushed fresh garlic
  • 4 tablespoons oil
  • ½ lb yucca root , peeled and cut into 1 inch pieces
  • ½ lb yam , peeled and cut into 1 inch pieces (niame or ñame)
  • 2 celery ribs , chopped
  • ½ lb malanga , peeled and cut into 1 inch pieces
  • ½ lb potato , peeled and cut into 1 inch pieces
  • 3 unripe plantains , peeled 2 cut into 1 inch pieces
  • 2 beef bouillon cubes
  • 2 corn on the cob , cut into 2 inch pieces
  • ½ teaspoon ground oregano
  • 1 teaspoon of chopped fresh cilantro
  • 2 teaspoons white vinegar
  • 2 teaspoons hot sauce
  • ¼ gallon water
  • ¼ cup bitter oranges or ¼ cup freshly squeezed seville orange juice
Directions:
  • Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes.
  • Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste.
  • Serve hot with white rice and avocados and enjoy!