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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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/sancocho-a-hearty-dominican-stew-with-pork-chicken-and-vegetables-recipe/