Authentic Recipe for Dominican Sancocho - Hearty Soup with Root Vegetables and Meats

Prep Time: 1

Cook Time: 1

Total Time: 2

Servings:

Author: Gaila - The Petit Gourmet©

No ratings yet

Print Pin

Experience a hearty, flavorful journey through the Dominican Republic's culinary heritage with Dominican Sancocho. This dish combines a medley of meats and vegetables in a thick, savory broth, making it a comforting staple perfect for family gatherings or chilly evenings.

Cook ModePrevent your screen from going dark

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

1/2 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
1/2 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
1/2 package of culantro chopped
4 garlic cloves crushed
2 tablespoons vegetable oil
Salt oregano, and sour orange juice, to taste

Instructions

Prepare the Meats

Clean and Season: Clean and season the meats with salt, oregano, sour orange juice, onion, green pepper, cilantro, and culantro.
Cook the Meats: In a large pot, heat the vegetable oil over medium heat. Add the chicken and pork chops little by little to get a little color. Once all the meat is in the pot, cook for 5 minutes. Then add the smoked pork chops and chorizo. To prevent sticking, add small quantities of water and let the steam cook the meats for about 15 minutes.

Prepare the Squash Mixture

Cook the Vegetables: While the meats are cooking, in a medium soup pot, combine the squash, onion, green pepper, salt, pepper, and half of the cilantro and culantro with water. Simmer until the squash is soft and comes apart.
Blend the Mixture: Remove from heat, let it cool slightly, and blend until creamy.

Combine and Cook

Prepare the Vegetables: Prepare the remaining vegetables. In a large soup pot, fill halfway with water, add the prepared vegetables, meats, and the blended squash mixture.
Simmer: Taste and adjust seasoning if needed. Let the sancocho simmer for 30 to 40 minutes or until it reaches your desired consistency.

Serve

Serve with Rice and Avocado: Serve hot with white rice and avocado slices for a complete meal.

Nutrition

Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!