5.0 from 66 votes
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.
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
Cuisine:
South American , Dominican
Ingredients
- 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
- 1½ teaspoons garlic crushed
- 1½ 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]
Instructions
1. Seasoning the meat
- 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.
Cup of Yum
2. Cooking the meat
- 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
- Lower heat to medium and pour ½ gallon [2.5 lt] of water. Simmer until it breaks the boil.
4. Adding the vegetables
- 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
- 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
- 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
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
% 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.