Sancocho Dominicano | Dominican Sancocho | Made To Order | Chef Zee Cooks

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.

Cut meat (steak, pork chops, and smoked pork chops) into thick slices and chunks. Place all of the meats into a large mixing bowl. Add lemon juice, vinegar, and cold water. Massage meat making sure to clean thoroughly. Let the meat sit in lemon, vinegar, and water bath for 20-30 minutes. Afterwards, drain and rinse once more with cold water. Set meat aside.

While meat is sitting in water-vinegar bath, prepare the marinade. In a blender, add onion, green bell pepper, garlic, chicken bouillon, thyme, Dominican Oregano, sour orange juice, and olive oil. Blend until smooth.

In a large mixing bowl, add the marinade to the meat. Massage the marinade into the meat until well combined. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.

Over medium-high heat in a very large pot or caldero, add olive oil. Once the oil begins to smoke, add the meat and marinade. Mix until combined. Avoid burning the meat.

After 5 minutes, cover pot and continue to cook the meat for 15-20 minutes. Remove chicken and set aside.

Add enough water to cover meats completely. Then add onion, orange bell pepper, green bell pepper, chicken bouillon, Recao (Cilantro/Culantro), and fresh thyme. Mix together and simmer for 1 hour and 30 minutes, adding extra water as needed.

While Sancocho is stewing, prepare viveres (root vegetables). Peel root vegetables and place them into cold water with kosher salt to prevent oxidation.

After 1 hour 30 minutes, remove peppers, cilantro, onions, bones, and excess oil from the top. Add half of the auyama. Continue to boil until auyama dissolves, about 20 minutes.

Add the chicken back into the Sancocho along with yautia, name, and yuca. Keep the auyama and green plantains aside as they cook the fastest and will be added later. Boil for an additional 20-30 minutes.

Add the second half of the auyama along with the green plantains. Boil for another 15-20 minutes until the plantains are soft and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary