Soups

Dominican Republic Sancocho

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

25 min

Prep

1 hr 15 min

Cook

Ingredients

1.2 kg total (2.6 lb total) Mixed meats (beef, chicken, pork)
300 g (10 oz) Yuca, peeled and chunked
300 g (10 oz) Yellow yam (ñame), chunked
2 Green plantain, chunked
300 g (10 oz) Auyama (calabaza squash), chunked
2 ears Corn on the cob, cut into rounds
120 ml (1/2 cup) Sofrito
handful Cilantro, chopped
to taste Salt

Method

Season and brown the meats in a large pot, then add sofrito and cook until fragrant.
Cover with water and simmer 45 minutes until meats begin to soften.
Add root vegetables and corn in order of density (yam and yuca first, then plantain and squash), simmering until all are tender, about 30 more minutes.
The squash will partially break down, naturally thickening the broth.
Adjust seasoning, stir in cilantro, and serve hot in deep bowls with rice on the side.

Introduction: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made with five to seven types of meat for special gatherings.

Cultural Background: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made with five to seven types of meat for special gatherings. Rooted in Taino, Spanish and African culinary influences, it is the centerpiece of Sunday family lunches and celebrations.

Tips: Letting the squash cook until soft is key to the stew’s characteristic thick broth. Sancocho is traditionally served with white rice and avocado slices.

Variations: Sancocho de siete carnes (seven meats) is the most festive version, for special occasions. A lighter chicken-only version is common for everyday cooking. Replace meats with hearty mushrooms and extra root vegetables, using vegetable stock, though this departs from tradition.

Storage: Refrigerate up to 4 days; the flavor deepens overnight.

Reheating: Reheat gently on the stovetop, adding a little water if it has thickened too much.

Nutrition: Calories: 520 | Protein: 34g | Carbs: 42g | Fat: 22g

FAQs

Q: Why does sancocho use so many kinds of meat?
A: Combining meats builds layered flavor and traditionally signals abundance and celebration, especially for family gatherings.