Dominican Sancocho (Three Meat Stew)
Dominican Sancocho Recipe is a hearty three meat stew filled with robust flavors of sazon, adobo and packed with hearty bites of yucca, plantain and corn.
Servings: 8 servings
- Small bunch of cilantro and parsley
- 1/2 red onion roughly chopped
- 4 garlic cloves
- 1 jalapeno seeded and roughly chopped
- 1 bell pepper seeded and roughly chopped
- 1 Tb salt
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp black pepper or a few turns from your pepper grinder
Meat and Soup Base
- 3-4 pork bones
- 1/2 lb Kielbasa sausage or any smoky sausage, cut into 1/2 inch slices
- 4 chicken thighs bone in and skin on
- 8 cups of water or chicken stock
- 2 chicken bouillon cubes if not using stock
- 2 plantains peeled and cut into 1 inch pieces
- 1 butternut squash peeled and cut into 1 inch cubes
- 1 medium sized yucca peeled and cut into 1 inch pieces
- 2 ears of corn peeled and cut into 2 inch pieces
- Fresh sprigs of cilantro
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Rice optional
First, add all the adobo spices together in a bowl and mix well. Do the same with the sazon. Then season the chicken thighs and pork bones with adobo,sazon, salt and pepper.
Drizzle olive oil in a large dutch oven and sear the pork bones and chicken on both sides until outside is golden brown. Then add sausage and sear on both sides.
Next, add 2 heaping tablespoons of sofrito to the pot, stirring a bit to coat everything . Add 8 cups of water and 2 chicken bouillon cubes (or I use a few teaspoons of concentrated stock instead) and stir everything together. Bring stew to a boil and then simmer for about 20-30 minutes or until the chicken cooks through.
While stew simmers, prep the vegetables. Yucca has a very thick waxy exterior, so take your time peeling and cut into large 1-2 inch pieces. Do the same with the plantain, butternut squash and corn.
Then add yucca, plantains and corn and continue cooking stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro. Season with salt and pepper and taste for seasoning. Place a lid on a stove with a bit staying open and continue to cook the stew for another 20-30 minutes or until all the vegetables are cooked through and tender.
Serve stew with sliced avocado, fresh cilantro and rice (optional).
The softrito recipes makes more than needed for the stew. Freeze the rest in ice cube tray and use for future soups and dishes.
Recipe adapted and inspired from both Cooking with Books and My Colombian Kitchen
Calories: 515kcal | Carbohydrates: 60g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 1763mg | Potassium: 1248mg | Fiber: 5g | Sugar: 16g | Vitamin A: 11195IU | Vitamin C: 62.8mg | Calcium: 78mg | Iron: 2.8mg