Dominican Sancocho: A Hearty Three-Meat Stew Bursting with Root Vegetables

True Dominican Sancocho (Meat and Vegetable Stew)

Sancocho is a hearty Dominican meat and vegetable stew loaded with pork, chicken, and beef, simmered with root vegetables and plantains in a rich, savory caldo.

Prep Time: 10 minutes |
Cook Time: 2 hours 30 minutes |
Total Time: 2 hours 40 minutes

Servings: 12 servings |
Category: Dinner |
Cuisine: Latin American

Ingredients

• 1 lb beef chuck, cut into 1½” cubes
• 1 lb pork shoulder, cut into chunks
• 1½ lb chicken pieces (thighs and drumsticks)
• 4 tbsp cooking oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 0.25 cup dried oregano
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tbsp salt (plus more to taste)
• 1 tsp black pepper
• 12 cups water or low-sodium broth
• 2 medium russet potatoes, peeled & diced
• 1 cup sweet potato, peeled & diced
• 1 cup pumpkin, diced
• 1 large yuca (cassava), peeled & cut
• 2 green plantains, peeled & sliced
• 2 ears of corn, each cut into 3 pieces
• ¼ cup fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions

1. In a large bowl, combine garlic, oregano, cumin, paprika, salt, and pepper.
   Rub this mixture over the beef, pork, and chicken pieces. Let rest for 10 minutes.
2. Heat oil in a heavy-bottomed pot over medium-high heat.
   Sear the seasoned meats in batches until golden brown on all sides.
   Transfer meats to a plate.
3. Add chopped onion and bell pepper to the pot.
   Sauté for 3–4 minutes until soft. Return all meats to the pot.
4. Pour in water or broth, scraping up any browned bits.
   Bring to a rolling boil, then reduce heat to low.
   Simmer covered for 1½ hours, skimming foam occasionally.
5. Add diced potatoes, sweet potato, pumpkin, and yuca.
   Continue to simmer, uncovered, for 30 minutes, or until veggies are tender.
6. Stir in plantains and corn. Cook an additional 15–20 minutes until everything is fork-tender.
7. Taste and adjust seasoning with salt and pepper.
   Remove from heat and let rest for 5 minutes.
8. Ladle sancocho into bowls, garnish with cilantro, and serve with lime wedges on the side.

Tips for Perfect Sancocho

• Layer flavors by browning each meat separately.
• Use a mix of root vegetables for depth and texture.
• Skim foam to keep the broth clear and light.
• Let it rest—sancocho tastes even better the next day!

Nutrition Information

• Calories: 497 kcal
• Carbohydrates: 54 g
• Protein: 24 g
• Fat: 23 g (Saturated Fat: 5 g)
• Fiber: 8 g
• Sugar: 13 g
• Sodium: 1090 mg
• Cholesterol: 60 mg

Gather your loved ones and enjoy a steaming bowl of sancocho, the ultimate Latin American comfort stew.