Sancocho Dominicano

Name: Sancocho Dominicano
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 lb of chicken, cut into pieces; 1 lb of beef, cut into cubes; 1 lb of pork, cut into cubes; 2 large yuca, peeled and chopped; 2 plantains, peeled and sliced; 1 corn on the cob, cut into pieces; 2 carrots, sliced; 1 onion, diced; 2 garlic cloves, minced; 1 bunch of cilantro, chopped; 2 sprigs of thyme; 1 tsp of salt; 1 tsp of black pepper; 8 cups of water; 2 tbsp of olive oil; Juice of 1 lime

Highlighted under: Comfort Food

Experience the vibrant taste of the Dominican Republic with this hearty Sancocho Dominicano recipe. Packed with tender meats, fresh vegetables, and aromatic herbs, this traditional stew is the ultimate comfort food. Perfect for family gatherings or chilly evenings, this dish beautifully combines flavors that will transport you straight to the Caribbean.

Created by

Noah

Last updated on 2025-11-13T10:38:34.005Z

Discover the rich culinary heritage of the Dominican Republic with Sancocho Dominicano, a stew that's beloved for its depth of flavor and comforting warmth.

The Rich History of Sancocho

Sancocho is more than just a dish; it is a symbol of Dominican culture and tradition. This hearty stew has its roots in the indigenous Taino people and was influenced by African and Spanish cuisines throughout its history. Traditionally prepared during family gatherings and celebrations, Sancocho brings together flavors and ingredients that reflect the diverse culinary landscape of the Dominican Republic.

Every family has its own unique version of Sancocho, typically featuring a combination of meats and vegetables that showcase local ingredients. In many homes, this dish is a staple on special occasions and Sundays, representing not only nourishment but also the cherished act of cooking together as a family.

Tips for the Perfect Sancocho

To achieve a truly flavor-packed Sancocho, marinate your meats in lime juice, garlic, and herbs for a few hours before cooking. This step enhances the meat's flavor and tenderness, allowing it to absorb the aromatic notes of the herbs and spices as it cooks. Additionally, using a mix of meats—like chicken, beef, and pork—adds depth and richness to the stew.

Another important tip is to pay attention to the vegetables. To retain their texture and flavor, add harder vegetables, like yuca and corn, earlier in the cooking process, while more delicate ones, like plantains, can be added later. This ensures that every ingredient is perfectly cooked and contributes to the overall harmony in the stew.

Serving Suggestions

Sancocho is best enjoyed hot and fresh, making it an ideal dish for family gatherings or cozy evenings. When serving, consider sprinkling extra fresh cilantro on top for a burst of flavor and garnish. Lime wedges on the side are also a must; a squeeze of lime juice elevates the dish, adding brightness that balances the richness of the meats and vegetables.

For a complete experience, serve Sancocho with a side of white rice, avocado, or a light salad. These accompaniments not only complement the stew but also help to create a more rounded meal that is both satisfying and delicious.

Ingredients

Meats

1 lb of chicken, cut into pieces
1 lb of beef, cut into cubes
1 lb of pork, cut into cubes

Vegetables

2 large yuca, peeled and chopped
2 plantains, peeled and sliced
1 corn on the cob, cut into pieces
2 carrots, sliced
1 onion, diced
2 garlic cloves, minced

Herbs and Spices

1 bunch of cilantro, chopped
2 sprigs of thyme
1 tsp of salt
1 tsp of black pepper

Others

8 cups of water
2 tbsp of olive oil
Juice of 1 lime

Make sure to have all ingredients prepped and ready before you start cooking.

Steps

Prepare the Meats

In a large pot, heat olive oil over medium heat. Add chicken, beef, and pork. Sauté until browned.

Add Vegetables

Stir in the onions, garlic, and carrots. Cook for 5 minutes, then add yuca, plantains, and corn.

Season the Stew

Pour in the water, and add cilantro, thyme, salt, and black pepper. Bring the mixture to a boil.

Simmer

Reduce heat to low, cover the pot, and let the stew simmer for about 1.5 hours, or until the meat and vegetables are tender.

Serve

Ladle the Sancocho into bowls and serve hot with lime juice sprinkle.

Enjoy your delicious Sancocho Dominicano with rice or bread to soak up the flavorful broth.

Storing and Reheating Sancocho

If you happen to have leftovers—though it’s often hard to resist a second helping—Sancocho can be stored in an airtight container in the refrigerator for up to three days. When reheating, use a stovetop on low heat to maintain the flavors and textures. Stir gently to avoid breaking apart the tender vegetables.

Alternatively, Sancocho can be frozen for longer storage. Be sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and then reheat on the stove.

Variations of Sancocho

There are many regional variations of Sancocho throughout Latin America and the Caribbean. In countries like Colombia, for instance, Sancocho may include different types of meat or even fish, reflecting regional tastes and ingredient availability. This opens up endless possibilities for creativity, allowing you to tailor the dish to your preferences or what you have on hand.

Vegetarian and vegan options are also popular, replacing meats with hearty vegetables, legumes, and plant-based proteins while maintaining the rich flavors of traditional Sancocho. This versatility allows everyone to enjoy the comforting essence of this beloved stew, regardless of dietary preferences.

Questions About Recipes

→ Can I use different meats?

Yes, feel free to substitute with your preferred meats or use only one type if desired.

→ How can I make it vegetarian?

You can replace the meats with hearty vegetables like mushrooms and add vegetable broth instead.