HOW TO MAKE DOMINICAN SANCOCHO 🇩🇴

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.

Introduce the dish and ingredients, mentioning the use of Guinea fou and smoked pork chop.

Show the different meats: beef back ribs, beef neck bones, smoked pork bones, smoked pork chop, Dominican longanisa, and Guinea fou.

Discuss the vegetables: pumpkin, carrots, corn, yuca, plantains, and potatoes.

Tie cilantro, green onion, and celery together for easy removal later.

Add a half onion, Italian bell pepper, and garlic to the beef bones in a large pot.

Season with salt, black pepper, and Dominican oregano.

Add enough water to cover the bones and bring to a boil.

Boil for 30 to 40 minutes, skimming off any foam that forms.

Remove 2 cups of the broth for later use in another recipe.

Add the remaining vegetables and seasonings to the pot, including the longanisa.

After the bones are tender, add the smoked pork chop in small cubes.

Adjust the water level as needed, ensuring the meat is covered.

Let the mixture boil again, allowing flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary