Sancocho Dominicano | Diethood

Sancocho is a flavorful stew packed with various meats and starchy vegetables that will transport your taste buds to the vibrant beaches of the Dominican Republic. You’re going to love this hearty meat and veggie stew!

Easy Dominican Meat and Vegetable Stew

We live in a great big wide world. It would be a shame not to explore the seemingly endless cuisines scattered throughout it. Today I wanted to bring you a little slice of the Dominican Republic. I have only been to Punta Cana several times, but the Sancocho is something that stays with me long after our vacation. Sancocho is possibly my favorite regional dish – a rich stew often served as a celebratory dish.

This recipe is full of rich spices and vibrant flavors from a bright sofrito of onions, garlic, bell pepper, jalapeno, and fresh herbs. The stew is loaded with meat (3 kinds, to be exact) and a variety of starchy veggies. Get ready for a fabulous, filling one-pot meal.

What Is Sancocho?

Sancocho is a traditional stew from the Dominican Republic. It is made with an array of meats (sometimes up to 7!) and starchy veggies and is carried by a pungent Puerto Rican spice blend and a flavorful sofrito (a mixture of onions, peppers, garlic, and herbs). It is a cherished dish often reserved for special occasions, but that doesn’t mean you can’t make it today just because you feel like it.

Sancocho Recipe Ingredients

Here’s a list of ingredients needed to make this protein-packed meat and veggie stew. Be sure to scroll to the recipe card below for exact measurements.

For the Stew

• Salt & Pepper
• Smoked paprika, cumin, & dried oregano
• Chuck Roast, Pork Tenderloin, & Smoked Pork Sausage
• Red onion & garlic
• Jalapeno & Red Bell Pepper 
• Chopped fresh parsley & chopped fresh cilantro
• Chicken stock: Beef or vegetable stock work as well.
• Sweet potato & Yukon gold potatoes
• Green plantains: You can usually find these near the bananas at the grocery store.
• Corn on the cob & Butternut squash

Swaps & Variations

Sancocho is a relatively flexible recipe. There are lots of ways to play with it to make it your own. Here are some fun variations for you to try out.

• Get creative with your protein. While Sancocho often has up to 7 different kinds of meat in it, this is not necessary. You can make Sancocho with chicken or beef if you like. If you are feeling adventurous, it is the perfect dish to experiment with more obscure meats such as lamb, goat, or oxtail.
• Surf and turf. Some Sancocho recipes include seafood. Try adding shrimp or another favorite shellfish. Make it fully pescatarian by omitting the beef, pork, and sausage and replacing it with seafood. Just note that you will want to add the seafood at the end of the recipe (when the veggies are almost done cooking) as opposed to at the beginning.
• Try different veggies. You can use a number of starchy veggies here. Try kabocha squash instead of butternut squash or yucca in addition to or instead of plantain. Taro also makes a great addition to this stew.

How to Make Sancocho Dominicano

Here is a quick rundown of how to make this Dominican stew. Be sure to scroll to the recipe card below for more detailed instructions.

• Make the spice blend. whisk together the sea salt, ground black pepper, smoked paprika, cumin, and dried oregano.
• Season the meat. Season the pork tenderloin and beef stew meat with the spice blend.

• Brown the meat. Heat the avocado oil over medium-high heat in a large, heavy-bottomed soup pot. Add the beef, pork, and smoked pork sausage. Stir to brown the meat on all sides.
• Sauté the sofrito Add the red onion, jalapeno, red bell pepper, garlic, fresh parsley, and fresh cilantro and sauté until aromatic.

• Add the chicken stock and bring to a boil. Reduce the heat to low. Simmer for 20 minutes.
• Cook the veggies. Add the sweet potatoes, waxy potato, and plantains. Simmer for 20 minutes. Add the corn and the butternut squash. Simmer for 15 minutes.
• Serve in bowls topped with avocado and cilantro.

Tips for Success

Sancocho Dominicano may sound intimidating but fret not. It’s actually quite simple to throw together. Just pay attention to the recipe card below and follow these tips and tricks, and you will find yourself with a delicious, authentic meat and vegetable stew.

• Don’t crowd the pan. When browning the meat, do not crowd the pan; otherwise, it will not sear properly. Brown in batches if you need to. Add all the meat back to the pot before continuing to the next step.
• Timing is everything. It may be tempting to add all of the veggies (plus the plantain) at the same time. Don’t do it. You will end up with soggy butternut squash and corn. Let the potatoes, sweet potatoes, and plantains simmer for 20 minutes before adding the butternut squash and corn. This way, all of the veggies should finish cooking at the same time.
• Be patient. Depending on the size of the cubes of your veggies, they may take a bit longer to cook. Give everything a test with a fork before your serve. Let the stew simmer for a bit longer if the veggies are not softened yet.

What to Serve with Dominican Sancocho

Dominican Sancocho truly is a one-pot meal. It’s full of protein, carbs, and veggies. You can easily enjoy it on its own, but it is even better when served with a side dish or two. Here are some ideas for you.

How to Store & Reheat Leftovers

• Allow the stew to cool completely before sealing it in an airtight container. Store it in the refrigerator for up to 4 days. When you are ready to enjoy, reheat the Sancocho Dominicano in a large pot on the stovetop over medium heat until heated through.
• To Freeze: Allow the Sancocho to cool completely before sealing it in an airtight container and storing it in the freezer for up to 3 months. When you are ready to enjoy, allow the stew to thaw in the refrigerator before reheating it over medium heat in a large pot on the stovetop.

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ENJOY!