Dominican Sancocho
Sancocho is a meat and vegetable stew. It’s Dominican's most loved dish. Sancocho is traditionally made for special occasions, but you can enjoy it any day.
Ingredients
Cooking Instructions
step 1
Clean Chicken (1) and Pork Ribs (3 lb) and remove any excess fat. Add them to a large bowl, and wash well with Salt (to taste), Distilled White Vinegar (as needed), and water. Drain water.
step 2
To a mortar and pestle, add Garlic (6 cloves), Dried Oregano (2 tsp), and Salt (to taste). Mash until it forms a paste.
step 3
Season the meats with Adobo Seasoning (1 Tbsp), Ground Black Pepper (1/4 tsp), Sour Orange (1), garlic, and oregano paste.
step 4
Add Cooking Oil (2 Tbsp) to a large stock pot over medium-high heat and let it get hot. Add the meats and brown them for a few minutes.
step 5
Add half of Cubanelle Pepper (1), Celery (2 stalks), Whole Allspice (5), Onion (1/2), Fresh Cilantro Leaves (5), and Kabocha Squash (3 cups). Stir well, lower heat to medium put a lid on, and cook for 30 minutes.
step 6
Remove all the veggies and add them to a blender. Add Water (1 cup) over the meat and "rinse it" in the pot. Remove meats to a clean bowl. Add stock to the blender and blend away.
step 7
Using a strainer, strain the veggies mixture over the pot. Add remaining Water (15 cups) and return meats to the pot.
step 8
Add half of the cubanelle pepper, Celery (1 stalk), Whole Allspice (5), and Fresh Cilantro Leaves (5). Bring to a boil.
step 9
Add the Plantains (3), Corn (2), Cassava (3 1/3 cups), Malangas (2 cups), and Carrot (1). Stir well, and cook for 25 minutes. The root vegetables should be soft when poke with a fork.
step 10
Dissolve Chicken Bouillon Cubes (3) with 1/2 cup of hot stock, add to the pot and add 3-4 Tbsp of Sour Orange Juice (2). Stir well, add Fresh Cilantro (1 bunch) and cook for 5 minutes.
step 11
Taste it and adjust the seasoning to your liking. Serve with white rice and avocado.