How To Make Sancocho (Dominican Meat Stew) In Easy To Follow Steps!

beef

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast reduces fat content while pork is often less expensive.

yuca

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs and calories, while potatoes are more readily available.

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini offers a lower-calorie option, while bananas are often more affordable.

corn

🥗Healthier: peas

💰Cheaper: frozen corn

Peas are lower in calories, and frozen corn is often cheaper than fresh.

Soak frozen yuca, corn, and platanos in water to prevent browning.

Add 2 tablespoons of oil and 1 tablespoon of sugar to a hot pot to caramelize.

Add washed and cleaned chuck beef to the pot and brown it for a few minutes.

Add 1.5 cups of water to the browned meat and cover for 30 minutes on medium-high heat.

Add washed and cleaned chicken thighs and smoked pork chops to the pot with the beef after 30 minutes.

Cover the pot and cook for 20 minutes after adding enough water to cover the meat.

Add yuca to the pot first, cover, and cook for another 30 minutes.

Add enough water to cover the sancocho again and then add corn and platanos.

Add chopped vegetables: ahuyama, chayote, celery, and cilantro, and mix well.

Cover the pot with water and cook for 20 minutes.

Remove the vegetables and blend some of them with broth to thicken the sancocho.

Pour the blended mixture back into the pot and adjust thickness with water if needed.

Finish with the juice of 2 limes and mix well.

Cooking Techniques

Equipment Needed

Spice Level: