Celebrate the Flavors, Traditions, and Culture! Learn the BEST of Dominican Cooking and Recipes! Get the cookbook now easy download or delivered to your door!
“Sancocho is a meats and vegetables stew, enjoyed in Latin America and the Spanish Caribbean islands. It's made of a variety of meats and starchy vegetables such as plantains, yuca and yautia, and served with a side of white rice and avocado."
– chicken bouillon
– whole allspice, malagueta
– whole leaves of recao culantro, cilantro ancho
– cilantro in its stem
– sprigs of fresh thyme
– red pepper flakes
– Salt and pepper to taste
– lime juice, freshly squeezed
Celebrate the Flavors, Traditions, and Culture! Learn the BEST of Dominican Cooking and Recipes! Get the cookbook now easy download or delivered to your door!
2. To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano and sofrito. Mix it all together to coat the meat well.
3. In a 6 qts pot or caldero, heat up oil over medium high heat. Add the meat to the pot, and sear until brown all around. Cover the pot with a lid and lower the heat to medium. Let the meat cook until tender, about 30 - 40 minutes. Be sure to add water as needed throughout so that the meat doesn’t burn. Remove the meat from the pot and set it aside for later.
5. Add all the vegetables to the pot and add water until you’ve filled ¾ of the pot. Bring to a boil. Do not overfill the pot because you will be adding in the meat later.
7. When the squash is tender, remove it from the pot and blend it with ½ cup of liquid from the pot and ½ cup of cool water until the mixture is smooth. Then, pour it back into the pot.
Celebrate the Flavors, Traditions, and Culture! Learn the BEST of Dominican Cooking and Recipes! Get the cookbook now easy download or delivered to your door!
8. Using cooking twine, tie together tightly cilantro, culantro (cilantro ancho), and thyme and add it to the pot. Let it simmer on medium heat for about 20 more minutes.