SANCOCHO DOMINICANO EL DE LAS 7 CARNES
Recipes in this Video
Sancocho Dominicano is a traditional Dominican stew with roots in Spanish and African culinary practices. It is often prepared for special occasions and family gatherings, symbolizing unity and comfort. Each family may have its own variation, with different meats and vegetables reflecting local ingredients. Today, Sancocho is cherished not only in the Dominican Republic but also in various Caribbean countries, showcasing the region's rich culinary heritage.
Ingredients
- ●beef
- ●pork
- ●chicken
- ●plantains
- ●cassava
- ●corn
- ●potatoes
- ●carrots
- ●onion
- ●garlic
- ●bell pepper
- ●cilantro
- ●lime
- ●bay leaves
- ●salt
- ●black pepper
Instructions
- 1Cut the beef, pork, and chicken into large chunks.
- 2Season the meat with salt, black pepper, and lime juice.
- 3Heat a large pot over medium heat and add the seasoned meat.
- 4Brown the meat on all sides for about 5-7 minutes.
- 5Add chopped onion, garlic, and bell pepper to the pot; sauté until fragrant, about 3-4 minutes.
- 6Pour in enough water to cover the meat and bring to a boil.
- 7Reduce heat and simmer for 30 minutes, skimming any foam that rises.
- 8Add chopped plantains, cassava, corn, potatoes, and carrots to the pot.
- 9Continue to simmer for another 30-40 minutes, until all vegetables are tender.
- 10Stir in chopped cilantro and bay leaves during the last 5 minutes of cooking.
- 11Adjust seasoning with salt and pepper as needed.
- 12Serve hot, garnished with additional cilantro if desired.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb beef shank
- ●1 lb pork ribs
- ●1 lb chicken thighs
- ●1 lb smoked sausage
- ●1 lb goat meat
- ●1 lb ham
- ●1 lb chorizo
- ●4 cups beef broth
- ●2 cups water
- ●2 large plantains, peeled and sliced
- ●2 large potatoes, peeled and cubed
- ●1 large carrot, sliced
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 tsp oregano
- ●1 tsp cumin
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup cilantro, chopped
- ●1 lime, juiced
Instructions
- 1In a large pot, combine the beef broth and water. Bring to a boil.
- 2Add the beef shank, pork ribs, chicken thighs, goat meat, and ham to the pot. Reduce heat and simmer for 30 minutes.
- 3Stir in the smoked sausage and chorizo, and continue to simmer for another 15 minutes.
- 4Add the plantains, potatoes, and carrots to the pot. Cook until the vegetables are tender, about 20 minutes.
- 5In a separate pan, sauté the onion, garlic, and bell pepper until soft, then add to the pot.
- 6Season the soup with oregano, cumin, salt, and black pepper. Stir well.
- 7Simmer for an additional 10 minutes to allow the flavors to meld.
- 8Remove from heat and stir in the lime juice and cilantro.
- 9Serve hot, garnished with additional cilantro if desired.
Equipment
Caldo de Pescado is a traditional Mexican fish soup, often enjoyed along coastal regions where fresh seafood is abundant. It reflects the country's rich culinary heritage, combining fresh ingredients and vibrant flavors. This dish is typically served during family gatherings or festive occasions, showcasing the importance of communal meals in Mexican culture. Variations exist across different regions, with each adding its unique twist to the recipe.
Ingredients
- ●fish
- ●tomatoes
- ●onions
- ●garlic
- ●cilantro
- ●lime
- ●vegetable broth
- ●potatoes
- ●carrots
- ●zucchini
Instructions
- 1Prepare the fish by cleaning and cutting it into pieces.
- 2In a large pot, heat some oil and sauté chopped onions and garlic until fragrant.
- 3Add diced tomatoes and cook until softened.
- 4Pour in the vegetable broth and bring to a boil.
- 5Add the fish pieces and simmer until cooked through.
- 6Incorporate diced potatoes, carrots, and zucchini; cook until tender.
- 7Season with salt, pepper, and chopped cilantro to taste.
- 8Serve hot with lime wedges on the side.
Ingredient Alternatives
fish
Healthier: lean white fish
Cheaper: canned fish
Canned fish is often more affordable and has a longer shelf life.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Using water is a cost-effective option, while homemade broth can be healthier.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb blue crab (cleaned and chopped)
- ●4 cups fish stock
- ●1 medium onion (chopped)
- ●2 cloves garlic (minced)
- ●1 medium tomato (chopped)
- ●1/2 cup cilantro (chopped)
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1 lime (juiced)
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Stir in the chopped tomato, cumin, paprika, salt, and black pepper. Cook for about 5 minutes.
- 4Pour in the fish stock and bring to a boil.
- 5Add the chopped blue crab to the pot and reduce the heat to a simmer.
- 6Let it cook for about 15-20 minutes, allowing the flavors to meld.
- 7Stir in the chopped cilantro and lime juice just before serving.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with additional cilantro if desired.
Equipment
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●8 cups water
- ●2 medium potatoes, peeled and diced
- ●2 medium carrots, peeled and sliced
- ●1 onion, quartered
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp cumin
- ●1 bay leaf
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1In a large pot, place the whole chicken and cover it with 8 cups of water.
- 2Add the quartered onion, minced garlic, salt, black pepper, cumin, and bay leaf to the pot.
- 3Bring the water to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 30 minutes.
- 4Skim off any foam that rises to the surface during the simmering process.
- 5After 30 minutes, add the diced potatoes and sliced carrots to the pot.
- 6Continue to simmer for another 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7Remove the chicken from the pot and let it cool slightly before shredding the meat from the bones.
- 8Return the shredded chicken to the pot and stir to combine with the broth and vegetables.
- 9Taste and adjust seasoning if necessary, then remove from heat.
- 10Serve hot, garnished with chopped fresh cilantro.
Equipment
Ingredients
- ●1 cup dried chickpeas
- ●1 lb chicken thighs, boneless and skinless
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 medium tomatoes, diced
- ●1 carrot, sliced
- ●1 celery stalk, chopped
- ●4 cups chicken broth
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 bay leaf
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Soak the chickpeas in water overnight. Drain and rinse before using.
- 2In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 3Add the diced tomatoes, carrot, and celery to the pot. Cook for about 5 minutes until the vegetables soften.
- 4Stir in the cumin, paprika, salt, and black pepper. Cook for another minute to release the spices' aroma.
- 5Add the chicken thighs to the pot and pour in the chicken broth. Bring to a boil.
- 6Once boiling, add the soaked chickpeas and bay leaf. Reduce heat to low and cover the pot.
- 7Simmer for about 45 minutes, or until the chickpeas are tender and the chicken is cooked through.
- 8Remove the chicken, shred it, and return it to the pot. Discard the bay leaf.
- 9Stir in the chopped cilantro before serving.
- 10Serve hot, garnished with additional cilantro if desired.
Equipment
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