Sancocho (Dominican Style)

This traditional hearty stew type dish is usually made with 5-7 different meats (or whatever is on-hand in the kitchen).  It is a special meal usually served for Christmas or New Years. There are many versions.

Ingredients

• 3 lbs chicken
• 2 lbs pork chops or ham -include bones
• 2 lbs beef -- include bones
• 1 lb  goat meat
• 2 lbs of assorted sausages
• 4 large unripe platanos -- cut into large pieces
• 1 lb potatoes
• 2 lbs yucca -- cut in pieces
• 2 lbs  malanga -- cut in pieces
• 2 lbs  auyama
• 5 ears of corn on the cob -- cut in chunks
• 1 lb yams -- cut into pieces
• 6 liters water
• 4 TBSP oil
• 1 1/2 TBSP oregano
• 5 tsp salt
• 2  sour oranges or 4 lemons
• 2 TBSP celery
• 2 green bell pepper -- cut in large pieces
• 3 onions -- medium size
• 1 TBSP garlic -- smashed
• Thyme -- to taste
• Cilantro -- to taste
• 2 cubes of chicken or beef bouillon
• 2 tsp vinegar
• 2 TBSP Worcestershire sauce or soy sauce

Directions

1. Cut chicken into pieces
2. Wash meat (except the sausages) & rub with sour oranges (lemons)
3. Cut into small pieces
4. Brown beef in the oil with oregano, cilantro, thyme, onions, garlic, pepper, Worcestershire sauce (Soy), & salt for 20 minutes
5. Add pork & simmer 15 minutes
6. Add water as necessary to avoid sticking to pan
7. Add chicken with stock & simmer another 10 minutes
8. Bring the water to a boil & add veggies
9. Simmer for about 10 minutes
10. Add meat & simmer until the veggies are soft
11. Mash some of these veggies & place back into pot to thicken broth
12. Serve with white rice and avocado on the side & add some hot sauce (optional) 

Serves a large gathering of family and friends.

 

 

If you are up to the challenge, try cooking up a smaller batch.  I have made this recipe with my English students and congregation members in the Dominican Republic. Each time the ingredients and directions were different, according to the chef, but every time it was absolutely delicious.