Ingredients
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Pork meator a combination of pork, beef and chicken
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Smoked Pork Neck Bones
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½ teaspoon Salt and pepper
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1 teaspoon oregano
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1 teaspoon adobo
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whole allspice
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1 teaspoon Sofrito
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chicken bouillon
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Lime
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Plantains
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corn
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Carrots
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yuca
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yautia
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auyama
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cilantro
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cilantro ancho
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Thyme
Directions
Sancocho is a meat and vegetable 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.
Among the long list of stews and soups in the Dominican cuisine, this one is the king to rule them all. Loved by every Dominican under the sun, El sancocho is made of meat, tubers, and vegetables. A broth will unfold a culinary delight before you.
How to Make Sancocho:
- Trim the excess fat and rinse the meat well with lemon juice or vinegar.
- To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano, and sofrito. Mix it all together and coat the meat well.
- In a 6 qts pot or caldero, heat the oil over a medium-high heat.
- Add the meat to the pot and sear until brown all over.
- 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.
- While the meat cooks, peel and cut the vegetables into 1-inch pieces, except for the squash, which you want to peel and cut into two large pieces.
- 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.
- When the water begins to boil, add the chicken bouillon and allspice or malagueta. Let it cook for about 15-20 minutes.
- 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.
- 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.
- Stir in ½ teaspoon of adobo, ½ teaspoon of oregano, red pepper flakes, salt and pepper to taste.
- Add the meat back into the pot and let it all simmer until the vegetables are tender, about 10-20 minutes.
- With a colander, remove the herbs bundle you added earlier and the malagueta.
- Stir in freshly squeezed lime juice before serving.
- Serve warm with white rice and avocado.
