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Sancocho recipe

dominican-stew

The Dominican Republic Sancocho recipe is for a type of stew. A national dish in the Dominican Republic

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Ingredients:

  * 1 2-lb. frying chicken, cut into pieces
  * 3 lbs. fresh pork chops, cut into pieces
  * 4 tablespoons oil
  * 3 green plantains
  * 1 lb mapuey
  * l lb. �ame
  * l lb. potatoes
  * 1/2 lb. white yautïa
  * 1/2 lb. yellow yautia
  * 1/2 lb. auyama
  * 3 ears corn, halved
  * 1 green pepper, chopped
  * 1 large onion, sliced
  * 3 sprigs cilantrico
  * 3 coriander (cilantro) leaves
  * 1/2 teaspoon oregano   * 3 cloves garlic, crushed  * 1/4 teaspoon ground all-spice
  * 2 tablespoons vinegar* Dominican Republic Sancocho Recipe [cont]

sancocho-dominican-republic-food
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Preparation:

Marinate the meat for two hours in all the ingredients in the second section (from green pepper on).

In a large pot, saute meat in the oil. Peel and dice the other vegetables. Stir with the meat. Add water to cover. Cook until broth thickens. Season to taste [unavailable vegetables may be substituted with those that are available].

Serve from the cooking pot. Spoon two spoons of cooked rice on top of each bowl of stew. Serves 8-10. (Allow 1/2 lb. meat per person). Do not use ham or smoked pork.

NB:*For vinegar, Dominicans use the squeezed juice from the naranja agria (an orange) or agrio (juice from the naranja agria poured over marble-sized onions, green pepper, and garlic which sets for a week or so.)

Sancocho recipe