Dominican Sancocho 7 Meat Hearty Stew
Dive into the rich, soulful flavors of **Dominican Sancocho 7 Meat Hearty Stew**, a culinary masterpiece that embodies the heart of Dominican cuisine. This iconic one-pot dish is a celebration of bold ingredients, featuring a mouthwatering medley of seven meats—including beef chuck, pork ribs, chicken thighs, goat, and Dominican longaniza sausage—each simmered to perfection. Root vegetables like yautía, cassava, taro, and squash lend the stew its signature thickness, while aromatic herbs such as cilantro, culantro, and garlic infuse every bite with vibrant depth. With a simmering broth enriched by savory spices and zesty lime, this hearty stew is perfect for gatherings or comforting family meals. Serve it steaming hot with a side of white rice and creamy avocado for an authentically Dominican dining experience that warms both the stomach and the soul!
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Recipe Information
Ingredients
- 1 lb Beef chuck
- 1 lb Pork ribs
- 1 lb Chicken thighs
- 1 lb Smoked pork chop
- 0.5 lb Dominican longaniza sausage
- 0.5 lb Goat meat
- 0.5 lb Tripe (optional)
- 3 Green plantains
- 2 medium Yautía (malanga)
- 1 lb Cassava (yuca)
- 1 lb Pumpkin (kabocha squash)
- 2 medium Taro root (optional)
- 2 ears Corn on the cob
- 2 medium Potatoes
- 1 bunch Cilantro
- 4 leaves Culantro (recao)
- 6 cloves Garlic
- 1 large Red onion
- 1 Lime
- 2 Chicken bouillon cubes
- 1 tsp Oregano
- 1 tbsp Adobo seasoning
- 1 tsp Ground black pepper
- 1 tbsp (adjust to taste) Salt
- 2 tbsp Vegetable oil
- 10 cups Water
Instructions
Start by washing all the meats (except the longaniza) with lime juice and rinsing thoroughly. Pat them dry and cut them into manageable pieces.
In a large bowl, season the meats with adobo, ground black pepper, and oregano. Mix well to coat. Cover and let marinate for 30 minutes to 1 hour.
Peel and cut all the root vegetables (plantains, yautía, cassava, pumpkin, taro, and potatoes) into large chunks. Cut the corn into 3-inch sections. Set aside.
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chicken, beef, pork ribs, smoked pork chops, and goat meat. Sear until browned on all sides.
Add the chopped red onion, garlic cloves (minced), cilantro, and culantro. Stir to release their aroma.
Add the longaniza sausage and tripe (if using) to the pot. Cook for 5 minutes until lightly browned.
Pour in 10 cups of water. Add the chicken bouillon cubes and stir until dissolved.
Bring to a boil and reduce the heat to medium-low. Simmer for 30 minutes, occasionally skimming off any foam from the surface using a spoon.
Add the root vegetables (plantains, yautía, cassava, potatoes, taro) and corn to the pot. Stir gently to combine.
Add the pumpkin and cover the pot. Continue to simmer for another 40-50 minutes or until the vegetables and meats are tender.
Taste the broth and adjust the salt, if necessary. If the stew becomes too thick, add a little water to reach the desired consistency.
Serve hot in bowls with a sprinkle of fresh cilantro on top. Optionally, pair with white rice and avocado on the side.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
