Sancocho [Video + Recipe] 7 Carnes, or Beef & Chicken Stew

User Reviews

5.0

66 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 25 mins

  • Servings

    12 or 8 very generous servings (aprox)

  • Calories

    1240 kcal

  • Course

    Main Course

Sancocho [Video + Recipe] 7 Carnes, or Beef & Chicken Stew

Let me show you how to make sancocho, without doubt, Dominican's most cherished stew and one of our favorite dishes. It is usually made for special occasions, but you can enjoy it any day.

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Ingredients

Servings
  • 1 pound beef flank chuck, or round [0.45 kg] cut into small pieces
  • 1 pound goat meat [0.45 kg] cut into small pieces
  • 1 pound pork for stews belly, or chump end [0.45 kg] cut into small pieces
  • Juice of 2 limes
  • 1 teaspoons minced cilantro or parsley
  • ½ teaspoons oregano (dry, ground) powdered
  • teaspoons garlic crushed
  • teaspoons salt
  • 4 tablespoon vegetable oil
  • 1 pound chicken [0.45 kg] cut into small pieces
  • 1 pound pork ribs [0.45 kg] cut into small pieces
  • 1 pound bones from a smoked ham [0.45 kg] cut into small pieces
  • 1 pound pork sausage longaniza [0.45 kg] cut into small pieces
  • 2 corn cob cut into ½-inch slices, optional
  • ½ pound auyama (kabocha squash) (auyama) cut into 1-inch pieces [0.23 kg]
  • 3 plantain (green, unripe) peeled, 2 cut into 1-inch pieces, one left whole
  • ½ pound ñame (yam) cut into 1-inch pieces [0.23 kg]
  • ½ pound yautía (malanga) cut into 1-inch pieces [0.23 kg]
  • ½ pound yuca (cassava) cut into 1-inch pieces [0.23 kg]
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Instructions

1. Seasoning the meat

  1. Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.

2. Cooking the meat

  1. In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes.

3. Adding water

  1. Lower heat to medium and pour ½ gallon [2.5 lt] of water. Simmer until it breaks the boil.

4. Adding the vegetables

  1. Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot.

5. Cooking the vegetables

  1. Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste.

6. Serving

  1. Remove from the heat and serve (see suggestions above the recipe)

Notes

  • Read above the recipe card how to make a simplified version of this sancocho (beef and chicken sancocho).

Nutrition Information

Show Details
Calories 1240kcal (62%) Carbohydrates 60g (20%) Protein 68g (136%) Fat 80g (123%) Saturated Fat 26g (130%) Cholesterol 273mg (91%) Sodium 1096mg (46%) Potassium 1871mg (53%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 3940IU (79%) Vitamin C 42.6mg (47%) Calcium 100mg (10%) Iron 5.7mg (32%)

Nutrition Facts

Serving: 12or 8 very generous servings (aprox)

Amount Per Serving

Calories 1240 kcal

% Daily Value*

Calories 1240kcal 62%
Carbohydrates 60g 20%
Protein 68g 136%
Fat 80g 123%
Saturated Fat 26g 130%
Cholesterol 273mg 91%
Sodium 1096mg 46%
Potassium 1871mg 40%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 3940IU 79%
Vitamin C 42.6mg 47%
Calcium 100mg 10%
Iron 5.7mg 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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66 reviews
Excellent

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