Celebrate Dominican Independence Day with this Sancocho Recipe
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This year on Feb. 27th, the Dominican Republic celebrates 179 years of independence. And what better way to celebrate Independence Day than with a warm, hearty bowl of Sancocho Dominicano—a beloved stew of meat and vegetables enjoyed on special occasions such as this one. There’s more than one star of the show in this dish: first, there’s the medley of meats that includes goat and chicken, and then there are the root vegetables of yuca, plantain and pumpkin—each ingredient essential to concocting an authentic Dominican sancocho.
Get ready for a burst of flavour and that will make you feel right at home, no matter where you’re from.
Sancocho Dominicano
Serves 8 to 12
Ingredients
1 pound beef flank, chuck, or round cut into small pieces
1 pound goat meat, cut into small pieces (available at Smart and Cash ‘N’ Carry)
1 pound pork for stews, belly, or chump end cut into small pieces
Juice of 2 limes
1 tsp minced cilantro, or parsley
½ tsp oregano (dry, ground), powdered
1 tsp garlic, crushed
1½ tsp salt
4 tbsp vegetable oil
1 pound chicken, cut into small pieces
1 pound pork ribs, cut into small pieces
1 pound bones from a smoked ham, cut into small pieces
1 pound pork sausage, longaniza cut into small pieces
2 corn cob, cut into ½-inch slices, optional
½ pound pumpkin, cut into 1-inch pieces
3 plantain (green, unripe), peeled, 2 cut into 1-inch pieces, one left whole
½ pound yam, cut into 1-inch pieces
½ pound taro (dasheen), cut into 1-inch pieces
½ pound yuca (cassava), cut into 1-inch pieces (available at IGA, Smart and Cash ‘N’ Carry)
3 cups white rice
1 avocado
Instructions
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, then marinate for at least half an hour (the longer, the better)
In a large pot heat the oil over high heat, add the seasoned meats, and stir. Cook, continuing to stir, until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and continue to cook and stir for a few minutes
Lower heat to medium and pour ½ gallon of water. Simmer until it breaks the boil.
Once the water breaks the boil, add pumpkin, chopped plantain and root vegetables. Grate, or scrape with the knife the remaining plantain to turn it into a pulp, and add to the pot.
Simmer covered over low heat until the last ingredients you added are cooked through—the stew should thicken. If it dries too much, add water as necessary, or simmer uncovered to reduce if it isn’t thick enough for your liking. Season with salt to taste, and serve with white rice and slices of avocado for the perfect pairing. ¡Ahora disfruta!
