Experience a hearty, flavorful journey through the Dominican Republic's culinary heritage. Sancocho combines a medley of meats and vegetables in a thick, savory broth, making it a comforting staple perfect for family gatherings or chilly evenings.
Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional soup (often considered a stew) in several Latin American cuisines derived from the Spanish dish known as Cocido.
Dominican "Sancocho" is considered one of the national dishes and is by far the ultimate comfort Dominican food.
There is a variant called Sancocho de siete carnes which includes pollo (chicken), res (beef), and cerdo (pork) along with other meats.
"Sancocho de siete carnes" means "Seven meat Sancocho," and is considered the ultimate sancocho dish. In the Dominican Republic, Longaniza (a type of pork sausage) is also used.
Sancocho de gallina (hen sancocho) is common as well, often made for special occasions or on weekends.
While sancocho de habichuelas (red bean sancocho) my favorite, by far, and sancocho de pigeon peas are common, other types of sancocho are very rare in the Dominican Republic.
This is a typical hearty soup made with root vegetables and several types of meat, one of its ingredients is Culantro, Culantro is not an alternate spelling of cilantro. Culantro is a completely different plant from cilantro.
Although the two are cousins, they look nothing alike and are quite easy to differentiate by appearance.
Culantro, Eryngium foetidum, has long, serrated leaves and sports a blue flower when permitted to bolt. It is the leaves of culantro that are popular in the Caribbean and Asian dishes.
Culantro is also often called spiny cilantro or wide cilantro (ancho). Check with your market's produce manager if you do not see any in with other fresh herbs.
Quick Facts:
- Preparation time: 30 minutes
- Cook time: 1 hour 10 minutes
- Total time: 1 hour 40 minutes
- Servings: Makes enough for 8 servings
- Difficulty: Intermediate
- Dietary notes: Gluten-free, Dairy-free
Ingredients:
- Meats:
- 2 chicken legs, cut into pieces
- 2 chicken thighs, cut into pieces
- 2 smoked pork chops, cut into pieces
- 2 pork chops, cut into pieces
- 2 chorizo sausages, cut into pieces
- Vegetables and Starches:
- ½ lb squash, cubed
- 2 yellow onions, chopped
- 2 green peppers, chopped
- 3 green plantains, peeled and sliced
- 1 lb manioc (yucca/cassava), peeled and cubed
- ½ lb potatoes, peeled and cubed
- 1 lb yautia (malanga/tannier), peeled and cubed
- 2 corn cobs, sliced
- Herbs and Seasonings:
- 1 package of coriander (cilantro), chopped
- ½ package of culantro, chopped
- 4 garlic cloves, crushed
- 2 tablespoons vegetable oil
- Salt, oregano, and sour orange juice, to taste
Ingredients
- ½ lb of squash cut into pieces
- 2 yellow onions peeled and cut into pieces
- 2 green peppers cut into pieces
- 4 cloves of garlic peeled and crushed
- 3 green plantain peeled and cut into pieces
- 1 lb of manioc peeled and cut into pieces (Yucca, cassava)
- ½ of potatoes peeled and cut into pieces
- 1 lb of Yautia Also Known As: malanga, tannia, tannier, tanier, cocoyam, peeled and cut into pieces
- 2 cobs of corn cut into pieces
- 1 package of coriander
- ½ package of culantro
- 2 Chicken legs cut into pieces
- 2 Chicken thighs cut into pieces
- 2 smoke pork chops cut into pieces
- 2 pork chops cut into pieces
- 2 chorizo sausages cut into pieces
- 2 tablespoons of vegetable oil
- Salt, origan, sour orange juice to taste
Instructions
- Clean, season the meats, salt, oregano, sour orange juice , onion, green pepper, cilantro and culantro.
- In a large pot, heat the vegetable on a medium fire, put the the chicken and the pork chops little by little so get a little color, when they are all in, let it cook for 5 minutes, then add the smoked pork chops and chorizo, don't let them stick to the bottom, add little quantities of water, so the steam will cook the meats, in about 15 minutes.
- While the meats are cooking, put the squash, onion, green pepper, salt and pepper, half of the cilantro and culantro in a medium soup pot covered with water, let that simmer until the squash comes apart, take off the stove, let it cool and then put it in the blender and mix until you obtain a creamy texture.
- Prepare the vegetables, put a large soup pot on the fire, fill it halfway with water, then put the vegetables and the meats in, and then the squash mixture. Taste and rectify seasoning if needed. Let it simmer for 30 to 40 minutes or until the consistency you prefer!
- Serve with white rice and avocado cut into pieces!
Nutrition
Notes:
- Alternative Meats: Feel free to adjust the combination of meats based on availability and personal preferences.
- Consistency: Sancocho can be as thick or as broth-like as you desire. Adjust simmering time accordingly.
Tips and Tricks:
- Sour Orange Juice: If you can't find sour orange juice, a mix of regular orange juice and lime juice can be used as a substitute.
- Storage: Sancocho tastes even better the next day! Store in an airtight container in the fridge for up to 3 days.
Is rare the occasion that a gathering in the Dominican Republic does not include a Sancocho served at dinner or at the end of the night as a concoction or a cure-all to heal all the heavy drinkers' problems.
Sancocho is more than just a stew; it's a celebration of flavors, bringing warmth and comfort to the table. This dish is a testament to the rich cultural tapestry of the Dominican Republic, making every spoonful a delightful experience.
Looking for more hearty dishes? Dive into our collection of comforting soups.
Cook with love, eat with joy!
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