Sancocho Dominicano
Ingredients
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- 1 1/4 pounds beef chuck – cut into 2-inch chunks
- 1 1/4 pounds pork spare ribs – cut into individual ribs
- 1 pounds chicken thighs – bone-in, skin-on
- 1/4 cups sour orange juice
- 6 cloves garlic – mashed
- 2 teaspoons dried oregano
- 1 teaspoons ground black pepper
- 3 tablespoons neutral oil
- 1 large onion – diced
- 1 green bell pepper – diced
- 2 ribs celery – diced
- 2 peppers ají gustoso – chopped
- 16 cups water
- 1 bunch cilantro – tied into a bundle
- 2 plantains green – peeled and cut into 1-inch rounds
- 1 pounds yuca (cassava) – peeled and cut into 1.5-inch chunks (~1 large cassava)
- 3/4 pounds yautía – peeled and cut into chunks
- 3/4 pounds ñame (yam) – peeled and cut into chunks
- 1 pounds auyama (kabocha pumpkin) – peeled and cut into 1.5-inch chunks
- 3/4 pounds batata (white sweet potato) – peeled and cut into chunks
- 3 ears corn on the cob – cut into 2-inch pieces
- 2 1/2 teaspoons kosher salt
- cooked white rice – for serving
- avocado – sliced (for serving)
- lime wedges – for serving
Instructions
1. In a large bowl, combine the beef chuck, pork spare ribs, and chicken thighs with the sour orange juice, garlic, dried oregano, and ground black pepper; toss well and marinate 20–30 minutes while you work on other prep.
2. While the meats marinate, peel and cut all vegetables and roots as indicated in the ingredient list and keep them ready.
3. Heat the neutral oil in a large heavy pot (at least 7 quarts) over medium-high heat. Brown the marinated meats in batches until well browned, 8–10 minutes total; return all the meats and any accumulated juices to the pot.
4. Add the onion, green bell pepper, celery, and ají gustoso peppers to the pot and cook, stirring and scraping up browned bits, until softened and fragrant, 5–7 minutes.
5. Pour in the water and add the cilantro bundle. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the meats are nearly tender, 60–75 minutes, skimming foam as needed.
6. Stir in the green plantains, yuca, yautía, and ñame. Simmer, partially covered, until these roots are beginning to soften, 20–25 minutes, stirring occasionally to prevent sticking.
7. Add the auyama, batata, and corn on the cob. Continue simmering until all the roots are tender and the broth thickens slightly, 25–30 minutes; mash a few pieces of auyama against the side of the pot to help thicken if desired.
8. Remove the cilantro and stir in the kosher salt. Turn off the heat and let the sancocho rest 5 minutes so flavors settle.
9. Ladle into warm bowls and serve hot with cooked white rice, avocado, and lime wedges.
Sancocho Dominicano is a hearty one-pot stew layered with meats and a generous mix of tropical roots like yuca, yautía, ñame, and green plantain. The broth is robust yet mellow, naturally thickened by auyama and long simmering, with aromatic notes of garlic, oregano, and sweet peppers. Each spoonful is rich and satisfying, with contrasting textures from tender meats to creamy, starchy vegetables.
In the Dominican Republic, sancocho is celebratory food, often made for family gatherings, holidays, and rainy days. It descends from Spanish cocidos and pucheros while embracing Taíno and African ingredients and techniques, evolving into a national emblem. Many households have their own signature versions, from three-meat everyday pots to the festive siete carnes rendition, but the soul of the dish remains a balance of savory broth, roots, and slow-cooked meat.