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3 bowls of SANCOCHO DOMINICANO in white bowls with a side of cilantro leaves.
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5 from 4 votes

Sancocho Dominicano Recipe

Dominican Sancocho is a traditional Dominican stew made from a variety of meats and root vegetables. This Dominican Sancocho recipe is the perfect one pot dinner recipe!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner, Lunch, Main Course
Cuisine: Dominican Recipes
Keyword: Dominican Recipes, Soup Recipe
Servings: 6 people
Calories: 445kcal
Author: Darcey Olson
Cost: $25

Ingredients

  • 1 Lb Pork Stew Meat, Cubed (*Note 1)
  • 1 Lb Beef Stew Meat, Cubed (*Note 2)
  • 1 tbsp Olive Oil
  • 2 Links Andouille Sausage
  • 3 tbsp Sofrito (*Note 3)
  • 1 tbsp Minced Garlic
  • 1.5 tsp Cumin
  • 1.5 tsp Dried Oregano
  • 1.5 tsp Paprika
  • 1/2 Cup Diced Green Pepper
  • 1/2 Cup Chopped Yellow Onion
  • 8 Cups Water or Broth (*Note 4)
  • 1 Large Plantain, Sliced Into 1/2" Rounds
  • 2 Cups Yuca (Fresh or Frozen) (*Note 5)
  • 2 Medium New Potatoes, Cubed (*Note 6)
  • 1 Medium Sweet Potato, Cubed
  • 1 Cup Butternut Squash, Cubed
  • 2 Ears Corn
  • Salt and Black Pepper (To Taste)

Instructions

  • Season the pork and beef with salt and pepper and let sit on the counter for 10-15 minutes (This is a great time to start chopping the vegetables).
  • Add the olive oil to a large dutch oven or stock pot and pre-heat over medium high heat. The meat should be browned on all sides.
  • Add the sausage and cook for 2-3 minutes.
  • Add the sofrito, garlic, cumin, oregano and paprika and sauté until fragrant, approx. 1 minute.
  • Add the onions and bell pepper and sauté for 5 minutes.
  • Pour in the water (or broth) and add the chicken bouillon cube. Bring to a boil before lowering the heat to a simmer. Let simmer for 20 minutes.
  • Add the plantain and yuca (if using frozen yuca, not fresh) and cook for 10 minutes.
  • Add the yuca (if using fresh yuca, not frozen), potatoes, sweet potatoes and butternut squash. Cook for 10 minutes.
  • Season with salt and black pepper, to taste.
  • Add the corn and cook for a final 10-15 minutes, until the root vegetables are tender.

EQUIPMENT

Notes

Note 1 - Prefer chicken? Replace the pork stew meat with skinless and boneless chicken thighs if preferred. Cut down the initial cook time to 15 minutes vs 20 minutes.
Note 2 - We use chuck steak, but top round or round roast would also work.
Note 3 - Found on Amazon or in the Mexican section of the grocery store. 
Note 4 - Our Instant Pot Bone Broth would be perfect in this recipe!
Note 5 - Fresh Yuca can be hard to locate, so grab a bag of frozen yuca if that's what you have access to. 

Nutrition

Calories: 445kcal | Carbohydrates: 52g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 356mg | Potassium: 1090mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8252IU | Vitamin C: 36mg | Calcium: 89mg | Iron: 4mg