Sancocho Dominicano ∘ Dominican Meat & Vegetable Stew ∘ Ep. 34

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat and can be less expensive.

cassava

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes provide similar texture with added nutrients.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is often more affordable.

Heat a medium-high flame and add 1 tablespoon of vegetable oil and 2 chicken bouillon cubes.

Once the bouillon cubes are slightly darkened, add the meat and sauté for 10-15 minutes until it has a proper color.

Add the liquid from seasoning the meat, along with celery, onion, cilantro, and crushed garlic; sauté briefly.

Pour in enough water to cover the meat and add 2 chicken bouillon cubes, then add carrots to taste and some corn pieces.

After about an hour, check if the meat is tender, then add the green plantains and cassava.

If the stew is drying out, add more water.

Remove any visible fat from the surface to avoid a greasy stew.

Add more cassava, as the first batch will be removed shortly to mash and color the stew.

Add smoked pork chop and sausage, taste, and adjust with more chicken bouillon if needed.

Add a pinch of salt and mash the removed cassava before returning it to the stew for color.

Optionally, you can make small balls of plantain to add in the last 10 minutes of cooking, but do not stir them in until 10 minutes have passed.

After 2.5 hours, the sancocho is ready.

Cooking Techniques

Equipment Needed

Spice Level: