Sancocho Dominicano with Mom | Cooking with Mom

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.

Introduce the dish and ingredients, explaining the significance of Sancocho in Dominican culture.

Show the green ingredients: garlic, cubanelle peppers, cilantro, and celery.

Discuss the types of meat used: smoked pork neck, fresh pork neck, chicken, and old hen, noting that beef is omitted.

Prepare a large pot for cooking the meat and vegetables.

Season the old hen with garlic, oregano, salt, and chicken bouillon, then add corn and tubers (yautia) to the pot.

Add water to the pot to start developing the stew and bring it to a boil.

Cook the meats separately in another pot, explaining the different cooking times for each type of meat.

Add the pork to the pot with the old hen and tubers after seasoning them.

Blend the cilantro, celery, and garlic together before adding them to the stew for flavor.

Prepare the rice by adding garlic oil, water (2 cups), and salt (1 teaspoon) to a separate pot and bring it to a boil.

Incorporate the chicken into the stew along with its gravy for additional flavor and color.

Add the remaining tubers: yucca, platano, and green banana to the stew towards the end of cooking.

Let the rice cook for about 20 minutes, then cover it with foil to rest after cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary