Sancocho: A Hearty Dominican Stew with Pork, Chicken, and Vegetables Recipe

Introduction

Sancocho is a hearty, traditional Latin American stew packed with tender meats and a variety of starchy vegetables. This comforting dish combines rich flavors and textures, making it perfect for family dinners or special gatherings.

Ingredients

• 1 medium yuca
• 1 medium white yautia (taro root)
• 1 green plantain
• 1 yellow sweet plantain
• 10 ounces calabaza (pumpkin) or kabocha squash
• 1 to 2 fresh ears sweet corn
• 1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
• 1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
• 1 1/2 tablespoons kosher salt (such as Diamond Crystal), plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, plus more as needed
• 1/2 cup sofrito
• 10 cups pork or beef stock
• 3 dried bay leaves
• 1 cup thinly sliced Spanish chorizo
• Fresh bread or white rice, for serving

Instructions

1. Step 1: Peel and cut the yuca, yautia, green plantain, and yellow plantain into 1-inch pieces. Scrape out the seeds from the calabaza, then chop it, skin on, into 1-inch pieces. Place each vegetable in separate bowls and cover with water to prevent browning while preparing the rest of the soup.
2. Step 2: Husk the corn ears and slice them into 2-inch thick segments. Set aside.
3. Step 3: Season the pork (or beef) and chicken pieces with 1/2 tablespoon kosher salt and the ground black pepper.
4. Step 4: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the pork and brown all sides for about 5 minutes. Using a slotted spoon, transfer the pork to a large bowl. Add the chicken to the same pot and brown on both sides for another 5 minutes, adding more oil if needed. Transfer the chicken to the bowl with the pork.
5. Step 5: Reduce heat to medium and add the sofrito to the pot. Scrape up any browned bits from the meat and cook for 5 to 7 minutes, until the liquid evaporates and the mixture darkens.
6. Step 6: Return the pork, chicken, and any juices to the pot. Add the stock, bay leaves, and the remaining 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
7. Step 7: To keep the vegetables intact, add them in order of firmness, cooking each for 5 minutes before adding the next: start with yuca, followed by yautia, green plantain, yellow plantain, calabaza, and finally the corn. The yuca should cook for a total of 30 minutes and the corn only for 5 minutes.
8. Step 8: Stir in the sliced chorizo and cook for another 10 to 15 minutes over medium-low heat, until the meats and vegetables are tender and easily broken with a fork. Expect the stew to become thick and rich as some vegetables break down, creating a porridge-like consistency.
9. Step 9: Taste and adjust salt as needed. Serve the sancocho hot with fresh bread or white rice on the side.

Tips & Variations

• For a different flavor, substitute the pork or beef with all chicken or add smoked sausage instead of chorizo.
• You can prepare sofrito in advance or use a store-bought version to save time.
• If you prefer a thinner broth, add extra stock or water during cooking.
• Feel free to include other root vegetables like yams or potatoes to vary textures.

Storage

Store leftover sancocho in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. The stew tends to thicken in the fridge; add a splash of stock or water when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sancocho vegetarian or vegan?

Yes, you can omit the meats and use vegetable stock instead. Add extra vegetables, beans, or plant-based sausage for protein and flavor.

What can I serve with sancocho?

Sancocho is traditionally served with fresh bread or white rice, which help soak up the flavorful broth and complement the hearty ingredients.

Sancocho: A Hearty Dominican Stew with Pork, Chicken, and Vegetables Recipe

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4.8 from 73 reviews

Sancocho is a hearty Caribbean stew made with a variety of root vegetables, plantains, meats, and spices simmered together to create a rich, comforting dish full of depth and flavor. Featuring ingredients like yuca, yautia, calabaza squash, chicken, pork, and chorizo, this traditional recipe offers a thick, porridge-like consistency perfect for a satisfying meal served with bread or rice.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium yuca, peeled and cut into 1-inch pieces
• 1 medium white yautia (taro root), peeled and cut into 1-inch pieces
• 1 green plantain, peeled and cut into 1-inch pieces
• 1 yellow sweet plantain, peeled and cut into 1-inch pieces
• 10 ounces calabaza (pumpkin) or kabocha squash, chopped with skin on into 1-inch pieces
• 1 to 2 fresh ears sweet corn, husked and sliced into 2-inch-thick segments

Meats

• 1 pound pork stew meat, trimmed and cut into 2-inch pieces
• 1 pound boneless chicken thighs, trimmed and cut into 2-inch pieces
• 1 cup thinly sliced Spanish chorizo

Liquids and Seasonings

• 1 1/2 tablespoons kosher salt (such as Diamond Crystal), divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, plus more as needed
• 1/2 cup sofrito
• 10 cups pork or beef stock
• 3 dried bay leaves

Serving

• Fresh bread or white rice, for serving

Instructions

1. Prepare the Vegetables: Peel and cut the yuca, yautia, green plantain, and yellow plantain into 1-inch pieces. Scrape out the seeds from the calabaza, then chop it with skin on into 1-inch pieces. Place each vegetable type in separate bowls and cover with water to prevent browning while preparing the rest of the ingredients.
2. Slice the Corn: Husk the fresh ears of sweet corn and slice each ear into 2-inch-thick segments. Set aside.
3. Season the Meat: Season the pork (or beef) stew meat and chicken thighs with 1/2 tablespoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly.
4. Brown the Meat: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the pork pieces and brown thoroughly on all sides for about 5 minutes. Remove the pork with a slotted spoon to a clean bowl. Then brown the chicken pieces in the same pot for another 5 minutes, adding more oil if necessary. Transfer the chicken to the same bowl as the pork.
5. Cook the Sofrito: Reduce heat to medium. Add the 1/2 cup sofrito to the pot, scraping up any browned bits from the bottom. Cook the sofrito for 5 to 7 minutes until the liquid evaporates and it darkens in color, which will add rich flavor to the stew.
6. Add Stock and Simmer: Return the browned pork, chicken, and any accumulated juices to the pot. Pour in 10 cups of pork or beef stock, add the bay leaves, and the remaining 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
7. Add Vegetables by Firmness: To prevent vegetables from overcooking and breaking apart, add them in order of firmness: first add the yuca and cook for 5 minutes; then add yautia and cook 5 minutes; follow with green plantain, cooking 5 minutes; then yellow plantain for 5 minutes; next calabaza for 5 minutes; and finally add the corn, cooking it for just 5 minutes. In total, the yuca cooks for about 30 minutes, and corn for only 5 minutes.
8. Add Chorizo and Finish Cooking: Stir in the thinly sliced Spanish chorizo and continue cooking over medium-low heat for another 10 to 15 minutes until all the meat and vegetables are tender and break easily with a fork. The stew should thicken as some vegetables break down, creating a porridge-like consistency characteristic of sancocho.
9. Adjust Seasoning and Serve: Taste and adjust salt if needed. Serve the sancocho hot with fresh bread or white rice on the side for a hearty, comforting meal.

Notes

• Adding vegetables in order of firmness ensures even cooking and prevents mushy texture.
• The porridge-like consistency from broken-down vegetables is traditional and adds to the stew’s heartiness.
• Using homemade or good quality stock greatly enhances the depth of flavor.
• Adjust salt towards the end to avoid over-seasoning.
• Sancocho can be made with pork, beef, or a combination of meats as preferred.

Keywords: Sancocho, Caribbean stew, root vegetable stew, chicken and pork stew, hearty soup, plantain stew, calabaza stew