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True Dominican Sancocho (Latin 7-Meat Stew)

At times, you must calibrate the sensor to ensure your oven heats at the proper temperature.

Recipe Summary True Dominican Sancocho (Latin 7-Meat Stew)

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Ingredients | Ge True Temp Oven

  • 5 cloves garlic, minced
  • ¼ cup dried oregano
  • 2 teaspoons salt, divided
  • 5 chicken drumsticks, or more to taste
  • 1 pound bone-in beef chuck
  • 1 pound bone-in pork loin roast
  • 2 large lemon, juiced
  • 2 large onion, quartered, divided
  • 10 tablespoons vegetable oil, divided
  • 1 tablespoon vinegar
  • 1 ¼ gallons water, or more as needed
  • 1 (13.75 ounce) can chicken broth
  • 1 (10.5 ounce) can beef consomme
  • 4 cubes beef bouillon cubes, divided
  • 1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 pound eddeos, peeled and cut into 1 1/2-inch chunks
  • ½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
  • ½ pound potatoes, peeled and cut into 1 1/2-inch chunks
  • 2 green plantains, peeled and cut into 1 1/2-inch chunks
  • 2 ears corn on the cob, cut into quarters
  • 3 stalks celery, diced
  • 2 large carrots, chopped, or more to taste
  • 1 large green bell pepper, diced
  • 1 bunch cilantro, chopped
  • 1 dash adobo seasoning (Optional)
  • Directions

  • Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
  • Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
  • Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
  • Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
  • Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
  • Chop and dice all vegetables to a uniform size.
  • You can use both bone-in and boneless beef, pork, and chicken. If using boneless, cut meats to roughly the same size.
  • You can add batatas as an extra starch vegetable, or substitute it for the eddeos.
  • Chicken bouillon cubes may be substituted for the beef cubes.
  • 1 large naranja agria (bitter orange) may be substituted for the lemon.
  • In the last 10 to 15 minutes of cooking you can remove the lid to help the thickening process.
  • Info | Ge True Temp Oven

    prep: 1 hr 10 mins cook: 3 hrs 5 mins total: 4 hrs 15 mins Servings: 12 Yield: 12 servings

    TAG : True Dominican Sancocho (Latin 7-Meat Stew)

    Soups, Stews and Chili Recipes, Stews, Chicken,


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