If there’s one dish that feels like a warm hug from the Dominican Republic, it’s Sancocho Dominicano. This rich and hearty stew is the definition of soul food, packed with tender meats, root vegetables, and plantains, all simmered in a deeply flavorful broth. Whether you’re gathering the family on a Sunday or craving something cozy on a chilly day, sancocho always brings people together around the table.
Why You’ll Love Sancocho Dominicano
Sancocho isn’t just a meal — it’s a whole experience. It’s one of those recipes that feels like home with every spoonful. Made with a mix of meats like chicken, beef, and pork, plus yucca, plantains, and other tropical root veggies, this stew is filling, nutritious, and absolutely delicious. Perfect for sharing, freezing, or savoring leftovers (if there are any!).
Ingredients:
For the Stew:
- 1 lb beef stew meat (bone-in for extra flavor)
- 1 lb chicken pieces (drumsticks or thighs work great)
- 1 lb pork shoulder or ribs (optional)
- 2 green plantains, peeled and sliced into chunks
- 2 large yucca (cassava), peeled and cut into chunks
- 2 large yautía (malanga or taro), peeled and cut into chunks
- 2 corn cobs, cut into thirds
- 2 carrots, sliced
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 bunch cilantro, tied with kitchen twine
- 1 tsp oregano
- 1 tsp ground black pepper
- 2 chicken bouillon cubes
- Salt, to taste
- Juice of 1 lime
- 8-10 cups water (enough to cover everything)
- 2 tbsp of avocado oil
Instructions:
Step 1: Season the Meats
In a large bowl, season your beef, chicken, and pork (if using) with lime juice, oregano, black pepper, garlic, and salt. Let it marinate for at least 30 minutes for maximum flavor.
Step 2: Sear the Meats
Heat oil in a large heavy pot over medium heat. Add the seasoned meats and sear until browned on all sides. This step builds the foundation for a rich broth!
Step 3: Build the Stew
Add water to the pot to cover the meats. Toss in the onion, bell pepper, bouillon, and the bundle of cilantro. Bring everything to a boil, then reduce to a simmer and cook for 45 minutes.
Step 4: Add Root Vegetables
Add the plantains, yucca, yautía, carrots, and corn to the pot. If needed, add more water so everything is covered. Simmer until all the vegetables and meats are tender — about another 30-40 minutes.
Step 5: Adjust & Serve
Taste the broth and adjust the seasoning with salt and pepper as needed. Remove the cilantro bundle before serving.
Ladle into bowls and serve hot with white rice, avocado slices, and a squeeze of fresh lime juice.
Tips for the Best Sancocho
- Variety is key: The more diverse your meats and veggies, the richer the flavor.
- Prep ahead: You can cut and store the root vegetables in water a few hours ahead to save time.
- Make it your own: Some families add sweet potatoes, auyama (Dominican pumpkin), or even chayote!
Final Thoughts
There’s just something magical about a big pot of Sancocho Dominicano bubbling on the stove. Whether it’s for a celebration, a rainy day, or just because you want to feel wrapped in comfort, this dish is pure Dominican tradition in every bite.
💬 Tried this recipe? Let me know how your Sancocho turned out in the comments below — I’d love to hear about your family’s twist on this classic!