Sancocho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Sancocho Recipe image

This hearty and absolutely delicious stew with meat, vegetables, and tubers is a soul-satisfying meal on its own. And it's perfect for this fall season!

Provided by Imma

Categories     Main

Time 1h25m

Number Of Ingredients 19

1 pound chicken thighs, (skinless and cut into bite-size chunks)
1 pound beef stew meat, (cut into chunks)
½ pound andouille sausage, (cut into thick slices)
Salt ((just enough to marinate))
1 packet Sazon ((without achiote) OR 1 tablespoon chicken bouillon)
1-2 tablespoons oil
2 tablespoons sofrito
1 tablespoon garlic, (minced )
1 medium onion, (chopped)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
6 cups water or broth, (adjust to desired taste)
1 large green plantain, (peeled and cut into chunks)
1 ears corn, (cut into bite-size (about 2-inch) chunks)
1 medium potato, (peeled and chopped into 2-inch pieces)
1 cup Caribbean pumpkin ((calabaza or butternut squash))
1 yuca, (peeled, the taproot removed, and cut into 2-inch chunks (about 2 cups))
Salt and pepper to taste


  • Season meat (chicken and beef) on both sides salt and season. Or just use your favorite spice mix. Then let sit at room temperature for at least 15 minutes.
  • Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot.
  • Then add the meat (do so in batches if desired) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over.
  • Cook for about 6 minutes or until brown. Then add the sausage and cook for another two minutes.
  • Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add onions, and cook for about 5 minutes.
  • Pour in water or broth. Return the meat to the pot and bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on your cut of beef. Cook less if only using chicken.
  • Next, add root vegetables, starting with the one that needs the most time to cook - in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
  • Continue simmering the stew for 10 minutes until the meat and veggies begin to soften.
  • Season with salt, pepper, and other seasonings to taste.
  • Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it.
  • Serve in large bowls, and top with chopped cilantro.

Nutrition Facts : Calories 583 kcal, Carbohydrate 56 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 153 mg, Sodium 509 mg, Fiber 3 g, Sugar 8 g, ServingSize 250 g, TransFat 0.2 g, UnsaturatedFat 18 g


True Dominican Sancocho (Latin 7-Meat Stew) image

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Provided by porchia

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 4h15m

Yield 12

Number Of Ingredients 26

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning


  • Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
  • Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
  • Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
  • Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
  • Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g


Sancocho image

Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.

Provided by Food Network

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1 yellow onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 Italian frying pepper, seeded and roughly chopped
3 garlic cloves, peeled
3 tablespoons olive oil
1 bunch fresh cilantro leaves and stems, plus cilantro leaves, for garnish
2 pounds oxtails, excess fat trimmed (substitute with chuck or short ribs)
Kosher salt and freshly ground black pepper
1 tablespoon adobo all-purpose seasoning
1/4 teaspoon dried oregano
2 bay leaves
8 ounces tomato sauce
1/2 cup red wine
1 gallon chicken stock, plus more if needed
1/2 pound Yukon gold potatoes, peeled and cut into large dice
1/2 pound yucca root, peeled and woody center removed, then cut into large dice
1 green plantain, peeled and sliced on the diagonal in 1-inch-thick slices
1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into large dice (substitute with kabocha squash, butternut squash, sweet potatoes or carrots)
1 ear of corn, sliced in 1-inch rounds
Cooked rice, for serving, optional


  • To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
  • Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
  • Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
  • Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
  • Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.


Sancocho image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 ear corn, cut into 1-inch pieces
1 carrot, diced
1/4 cup diced green plantain
1/4 cup diced sweet potato
6 cups chicken broth
1 cup culantro base (found in Latin grocery stores)
1/2 cup chopped fresh cilantro
4 green onions, sliced
1/2 cup diced boiled yucca
Coconut rice, for serving


  • Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
  • Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
  • Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
  • Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
  • Serve with a side of coconut rice.


Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 24

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1 green banana, peeled and sliced into 3/4-inch pieces
1 yellow plantain, peeled and cut into 1-inch pieces
5 large llautias (yautias), peeled and quartered
6 potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper


  • Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
  • Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
  • Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g


Panamanian Sancocho image

There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).

Provided by ItsTheLadyV

Categories     Clear Soup

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
3 teaspoons salt
1 tablespoon cilantro, minced
1 teaspoon dried oregano
3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped into bite-sized pieces
3 lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
4 cups chicken stock (the kind bought in a box is fine)
salt and pepper


  • Rinse the chicken and pat dry.
  • In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
  • In the meantime, peel and chop the yucca and the onion. Set aside.
  • Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
  • Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
  • Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
  • Serve with white rice on the side that is added into the soup when you are about to eat it.
  • NOTE: This soup keeps well frozen and only gets more flavourful with time.

Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8


Dominican Sancocho image

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones.

Provided by Junot Díaz

Categories     Soup/Stew     Chicken     Pork     Orange     Beef Shank     Bacon     Corn     Squash     Winter     Plantain     Yuca     Cilantro     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 23

1 (10-ounce) package Dominican longaniza sausage (optional)
3 quarts plus 1 1/2 cups water, divided
1/4 pound bacon (4 slices), cut into 1-inch pieces
1 (1-pound) beef shank (1 1/2 inches thick)
1 pound boneless pork shoulder, cut into 1 1/2-inch pieces
4 chicken thighs with skin and bone
1 large onion, chopped
1 Cubanelle or other mild frying pepper, chopped
1 red bell pepper, chopped
2 tablespoons chopped garlic (4 to 5 cloves)
1/2 cup chopped cilantro stems (from 2 bunches)
1 teaspoon dried oregano
1 pound unripe (green) plantains
1 pound yuca
1 pound ñame
1 pound white yautía
1 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
2 ears corn, cut into 1 1/2-inch rounds
6 tablespoons fresh Seville orange juice (or 3 tablespoons regular fresh orange juice plus 3 tablespoons fresh lime juice)
Accompaniments: white rice; hot sauce; sliced avocado
N/A hot sauce
N/A avocado
Garnish: chopped cilantro


  • Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot.
  • Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet.
  • Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
  • Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot.
  • Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
  • While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
  • Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber.
  • Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
  • Seed and peel calabaza, then cut into 1 1/2-inch pieces.
  • Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones.
  • Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.


Sancocho image

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 medium yuca
1 medium white yautia (taro root)
1 green plantain
1 yellow sweet plantain
10 ounces calabaza (pumpkin) or kabocha squash
1 to 2 fresh ears sweet corn
1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
1 1/2 tablespoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more as needed
1/2 cup sofrito
10 cups pork or beef stock
3 dried bay leaves
1 cup thinly sliced Spanish chorizo
Fresh bread or white rice, for serving


  • Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
  • Husk the corn, then slice it into 2-inch-thick segments. Set aside.
  • Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
  • Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
  • Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
  • Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
  • To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
  • Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
  • Adjust salt to taste, and serve with fresh bread or white rice on the side.


Sancocho (Puerto Rican Meat Stew) Recipe by Tasty image

Here's what you need: stew meat, sofrito, cooking oil, water, tomato sauce, sazon seasoning, medium yuca root, carrots, corns, big taro root, japanese yam, pumpkin, all purpose seasoning, salt, pepper

Provided by Jessie Mundo

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

1 lb stew meat
2 tablespoons sofrito
2 tablespoons cooking oil
5 cups water
2 tablespoons tomato sauce
1 pack sazon seasoning
1 medium yuca root, cubed
3 carrots, cut into 1 in (2.54 cm)
2 corns, cut into thirds
1 big taro root, cubed
1 japanese yam, cubed
1 cup pumpkin, cubed
all purpose seasoning


  • Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
  • Drain the meat and lower heat to medium.
  • Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
  • Add the tomato sauce and cook for 1-2 minutes.
  • Add water and mix well.
  • Add all the vegetables, stir, and let simmer for 35-45 minutes.
  • Taste after 25 minutes and add more sazón or salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 299 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams


Mama Guilla's Sancocho Recipe by Tasty image

Here's what you need: olive oil, yellow onion, green pepper, fresh cilantro, garlic, white cooking wine, diced tomato, tomato sauce, sofrito, recaito, spanish green olive, ground cumin, salt, pepper, chuck roast, chicken broth, water, chicken drumstick, corn, russet potatoes, yucca, plantains, avocado, white rice, lime wedge

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 25

2 tablespoons olive oil
1 cup yellow onion, chopped
1 cup green pepper, diced
1 ½ cups fresh cilantro, chopped, plus more for serving
5 cloves garlic, chopped
½ cup white cooking wine
14.5 oz diced tomato, 2 cans
15 oz tomato sauce, 1 can
2 tablespoons sofrito
2 tablespoons recaito
3 tablespoons spanish green olive
2 teaspoons ground cumin
salt, to taste
pepper, to taste
1 lb chuck roast, or stew beef
2 cups chicken broth
4 cups water
1 lb chicken drumstick
3 ears corn, shucked, broken into large pieces
2 russet potatoes, peeled and cubed
1 yucca, peeled and cubed
2 plantains, sliced into 2 in (5 cm) pieces
avocado, halved, for serving
white rice, cooked, for serving
lime wedge, for serving


  • Heat the olive oil in a large pot over medium heat.
  • Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
  • Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
  • Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
  • Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
  • Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
  • Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
  • Enjoy!

Nutrition Facts : Calories 817 calories, Carbohydrate 106 grams, Fat 28 grams, Fiber 8 grams, Protein 35 grams, Sugar 22 grams


Sancocho image

Dominican meat and vegetable stew

Provided by Daisann Mclane

Categories     dinner, main course

Time 2h30m

Yield Six to eight servings

Number Of Ingredients 21

3 quarts water
2 pounds beef (preferably flank steak), cut into 3-inch hunks
1 pound pork chops
4 cloves garlic, chopped
1 medium onion, chopped
1 bunch cilantro, chopped (about 1/4 cup)
1 green bell pepper, chopped
2 hot green peppers, chopped
1/2 teaspoon fresh oregano
Salt and freshly ground pepper to taste
Tabasco sauce to taste
1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces
2 ears fresh corn, sliced into 1/2-inch rounds
1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces
2 green plantains, peeled and cut into 2-inch slices
1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces
1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces
1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces
White vinegar to taste
White rice
About 2 to 3 ripe avocados, sliced


  • Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
  • Remove the pork chops with a slotted spoon. Remove the bones and return to the pan. Add the pumpkin and the corn and simmer for 15 minutes. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired. Serve with white rice and avocado.

More about "sancocho recipes"

2021-10-06 How to make Dominican Sancocho. Trim the excess fat of the meat and rinse well with lemon juice or vinegar. To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano and sofrito. Mix it all together to coat the meat well. In a 6 qts pot or caldero, heat up oil over medium high heat.

2018-10-01 In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Add in chopped pepper, cilantro, salt, pepper, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.

2022-03-21 Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2 to 3 minutes to allow the flavors to meld. Add the stew beef. Increase the heat to high and cook for 2 to 3 minutes, until the meat is cooked through. Add the chicken broth and water. Stir to combine.

2018-07-26 In a heavy pot, brown the seasoned chicken in the oil over a medium flame and allow to sweat. Set a little culantro/cilantro aside for garnish at the end. Add the rest of the culantro/cilantro, onion and water. Make sure water covers the chicken. Bring to a boil and reduce to a low simmer for 20 minutes.

1)First, add all the adobo spices together in a bowl and mix well. Then do the same with the sazon. Then season the chicken thighs and pork bones with adobo, sazon seasoning, salt and pepper. 2) Drizzle olive oil in a large dutch oven and sear the pork bones and chicken on both sides until outside is golden brown.

2019-10-01 Cook for 45-60 minutes until the meat is fork-tender. Add Veggies: Add diced onion, garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. Then, add yautia, white yam, and butternut squash.

Place the garlic, onions, red pepper, and cumin in a blender with 1/4 cup of water. Blend until smooth. In your stock pot, add the beef, pork, and chicken, along with the corn, onion puree, green plantains, and salt. Pour in the water and bring to a boil. Reduce the heat to medium, cover, and let simmer for 45 minutes.

2021-12-09 Sancocho Dominicano (Dominican meat and vegetables stew) is a traditional Dominican recipe made from a variety of meats and root vegetables, including pork (or chicken), beef, sausage, butternut squash, sweet potatoes and other vegetables native to the Dominican Republic. This Dominican stew recipe is often served during Christmas dinner and Easter.

2018-10-31 3 lb yam (or sweet potato), peeled and cut into pieces. 2 ears of corn , each cut in 3. 1 small bunch culantro (or cilantro) , chopped. 1 large onion , chopped. 1 green bell pepper , cut into small cubes. 4 cloves garlic , chopped. 2 tablespoons oregano. Salt. US Customary - Metric.

2019-04-19 Potatoes & Batatas. Peel the potatoes (sweet and normal) and cut the sweet potatoes in 3 cm slices. Put potatoes into a pot, add enough water to cover them and add a little salt. Bring the water to boil, then reduce the heat to medium and let it slow boil for about 15 minutes for the potatoes to get tender. Try the tenderness by pinching with a ...

2021-01-10 Prepare the Meats. Pre-mix the seasonings (cumin, salt, pepper, oregano, paprika) together in a small bowl. Set aside. Soak the beef chuck and chicken thighs in lime juice. Add a quarter of the seasonings and set aside 30 minutes. Heat large pot over medium-high eat.

2010-04-10 Swizzle the split peas with a dhal gutney. In a large pot saute the onion, garlic and pimento pepper. Add the roucou, salt beef and pigtail. Allow to cook for 2 minutes while stirring frequently. Add the dasheen bush (taro leaves), and cook …

Stir together. Return the cooked chicken to the pot and add more water to cover, if necessary. Bring to a gentle boil. Cover the pot and cook over medium heat for about 15 minutes, until the yuca and ñame are soft, but still firm. Add salt to taste, and cook for another 10 minutes to let all the flavors meld together.

Ingredient Checklist. 3 tablespoons olive oil ; 2 large yellow onions, finely chopped ; 3 cloves garlic, finely minced ; 2 large tomatoes, cored, peeled, seeded and chopped

2012-08-15 Put the meat, celery, carrot and onion in a saucepan with water to cover, and the lid on, over high heat. Add salt pepper, oregano and hierbabuena. Bring to a boil and turn the heat to medium low. Simmer for 2.5 hours until the meat is fork tender, skimming every now and then.

2021-12-17 How to Make Sancocho: Trim the excess fat and rinse the meat well with lemon juice or vinegar. To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano, and sofrito. Mix it all together and coat the meat well. In a 6 qts pot or caldero, heat the oil over a medium-high heat.

2022-01-04 Because this recipe makes a generous amount of sancocho, you will need to divide the recipe in half to make it in a slow cooker. Heat the achiote (or olive) oil in a large pot over medium-high heat. Add the marinated meat to the oil when it starts to shimmer in the pot. Brown the meat for 8-10 minutes, frequently stirring to keep it from burning.

2021-10-11 Simmer the Sancocho. Add tomato sauce and enough water or stock to cover. Adjust with salt and pepper. Bring to a boil over high heat, then reduce heat, cover and simmer for 2.5 to 3 hours, or until the meats are very tender. Plantains. Remove the plantains from the stew and mash them slightly in a separate bowl.

2010-01-28 Cook for 5 minutes. Add the fish stock, achiote, ground cumin and bring to a boil. Then reduce the heat to medium-low. Add the plantains, corn, yuca, salt and pepper. Simmer covered for about 25 to 30 minutes. Add the fish and chopped cilantro. Cook for 12 minutes and serve with white rice, lime and avocado on the side.

2022-01-10 Instructions. In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with 8 cups water. Add chicken bullion, cumin and half of the cilantro and cover pot.

1 In a medium saucepan, stir-fry the onions, peppers, culantro leaves, and oregano in 1 Tbsp vegetable broth for 3 minutes. 2 Add the malanga, yucca, white potato, sweet potato, and carrot, along with the fire roasted tomatoes, remaining vegetable broth, and water. Add more broth or water if needed to cover the vegetables.

2022-02-22 Instructions. Place the onions, pepper, garlic and cumin in the blender with ¼ cup of water. In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes. Add the potatoes and yuca.

2018-06-28 Heat oil over medium heat in a large pot and add the beef, stirring until browned. Cover and let simmer for 10 minutes. Add a few tablespoons of water if it looks dry, to prevent burning. Add the pork and simmer for 15 minutes, adjusting water if necessary. Add the rest of the meat to the pot, except for the chicken, and simmer for 15 minutes.

2021-08-23 Add the seasoned meats to the pan, stir to coat in the seasonings, and cook for 15-20 minutes. Add the rest of the ingredients to the pot, and add enough water to submerge all the ingredients thoroughly. Then bring to a boil. Once it comes to a boil, turn the heat down to low and allow to cook for 45 minutes or until all the meat is thoroughly ...

Once all the meat is browned, immediately add about a teaspoon of salt and a pint of stock. Stir well. Let the pot just come to the boil then turn down the heat and let the meat simmer, with a good heavy lid on the pot, for at around 40 minutes before starting the rest of the cooking.

2021-05-30 This Panamanian classic version is the base to my recipe. A staple that deserves to be on every, pale-legged, cargo short wearing, middle-aged gringo’s fridge door. My Panamanian sancocho recipe: 1 whole chicken 1 tbsp culantro – ’long cilantro’ 1 large onion 3 lbs yucca root (cassava) 2 ears of corn 6 small potatoes

2021-09-27 Ingredients. 1 lb beef chuck, cubed; 1 lb pork belly, cubed; 1 lb chicken, cut in pieces; 1 lb smoked pork chops, or pork neck bones; ½ lb yucca, (cassava) peeled, washed, and diced; ½ lb yautia, (tarot root) peeled, washed, and diced; ½ lb potatoes, peeled, washed, and diced; 3 green plantains, peeled and cut into round pieces; ½ cup butternut squash, cubed; 3 …

2022-05-03 Sancocho ingredients. This recipe describes how to make Sancocho de siete carnes, the Dominican deluxe sancocho, but if you want to make a simpler version (the simplest is beef sancocho, followed by beef and chicken sancocho), you can leave out the other meats, just add a proportional amount of extra beef or chicken as you like and add the meats in the …

2014-11-12 Dominican "Sancocho" is considered one of the national dishes and is by far the ultimate comfort dominican food. There is a variant called Sancocho de siete carnes which includes pollo (chicken), res (beef) and cerdo (pork) along with other meats. "Sancocho de siete carnes" means "Seven meat Sancocho," and is considered the ultimate sancocho dish.

Method. Put the beef in a large pan and cover with cold water. Roughly chop the celery (reserve the leaves for later), then peel and cut the onions into 2.5cm wedges. Peel and slice the carrots at an angle into 5cm pieces, then cut the corn into chunks, roughly the same size. Peel and cut the sweet potatoes into 4cm chunks, then cut the cabbage ...

Preparation. The salt fish should be soaked at least overnight to desalt it, changing the water 2 or 3 times, in a cold place. Put the potatoes, the sweet potatoes cut into large pieces, and the desalted fish into a large pan with water. Bring to the boil …

Directions. In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour. Stir in corn and green plantain. Cook ½ hour. Stir in yucca, ñame and malanga. Cook ½ hour. Stir in sweet potatoes, pumpkin, Sazón and Sofrito. Put ripe plantains on top so they do not dissolve.

6. Wash and rinse the red lentils. Place the red lentils into a small pot/saucepan with water. Boil until softened, about 15 minutes. 7. Place the portobello mushrooms in a pan over low heat until dry and slightly crisp. 8. Pour 1/12 ounce of canola oil and a …

Instructions. Cook the hen in the cold water and all the herbs, and salt and pepper, slowly (over a very low heat or in a slow cooker) Chop the onions, tomatoes and peppers while hen is cooking. Add to the pot (or slow cooker) along with the garlic. Slice the corn and plantains into pieces 1 1/2 inches large, adding them to the pot.

2021-09-01 In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper. Stir and cook until the sofrito becomes fragrant and the onion becomes translucent. Add the beef and brown it on all sides.

Step 1. Place chicken, ribs and sausage in three separate small bowls. In another bowl, whisk together 1 tbsp oil, lime juice, half of the garlic, cilantro, cumin, salt, pepper and oregano. Pour evenly over each bowl of chicken, ribs and sausage. Marinate for 30 minutes. Step 2.

2016-01-31 Add the chicken and simmer for 5 minutes. Add 2 quarts of water to the pot and bring to a boil. Add the yam, calabaza, malanga and the two cut plantains. Simmer covered for 15 minutes. Grate the remaining plantain to make it into a pulp and add to the pot. Add all remaining ingredients except for the salt.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #healthy     #main-dish     #poultry     #caribbean     #central-american     #heirloom-historical     #holiday-event     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #healthy-2     #low-in-something     #meat     #4-hours-or-less

Related Search