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Sancocho Recipe

Inspired by Mamajuana Cafe Paterson

Time1h 30m

Serves6

Traditional dominican stew with meat, vegetables served white rice & avocado

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Chicken (cut into pieces)

1 1/8 lb (500 g) Pork (cut into pieces)

1 1/8 lb (500 g) Beef (cut into pieces)

2.2 lb (1 kg) Yuca (cassava), peeled and cut into chunks

2 units Plantains, peeled and sliced

1 unit Corn on the cob, cut into pieces

2 units Carrots, sliced

3 units Potatoes, peeled and cut into chunks

1 bunch Cilantro, chopped

4 cloves Garlic cloves, minced

1 unit Onion, chopped

1 unit Bell pepper, chopped

2 units Tomatoes, chopped

8.45 cup (2 liters) Chicken broth

3 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

1

Prepare the Meat

In a large pot, heat the olive oil over medium heat. Season the chicken, pork, and beef with salt and black pepper. Add the meat to the pot and brown on all sides.

2

Sauté Vegetables

Add the chopped onion, bell pepper, garlic, and tomatoes to the pot. Cook until the vegetables are softened, about 5 minutes.

3

Add Broth and Simmer

Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for about 30 minutes.

4

Add Root Vegetables

Add the yuca, plantains, carrots, potatoes, and corn to the pot. Stir well, cover, and let it simmer for another 30 minutes or until the vegetables are tender.

5

Final Touch

Once everything is cooked, stir in the chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.

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