Dominican Sancocho Recipe
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Category: |
Category: |
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Ingredients: |
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
- 1 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 yautia (malanga), cut into 1-inch pieces [0.23 kg]
- ½ pound yuca (cassava), cut into 1-inch pieces [0.23 kg]
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Directions: |
Directions:- 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.
- 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.
- Lower heat to medium and pour ½ gallon [2.5 lt] of water. Simmer until it breaks the boil.
- 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.
- 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.
- Remove from the heat and serve.
- Season with salt to taste. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour hr 25 mins |
Personal
Notes: |
Personal
Notes: The original recipe is often made with seven kinds of meat and served on special occasions or holidays.
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