Soups & creams
Dominican Sancocho
Thick stew of several meats and root vegetables, the Dominican signature dish.
Gluten-free
Ingredients
- 400 g beef in pieces
- 400 g pork in pieces
- 300 g chicken in pieces
- 2 green plantains in pieces
- 300 g cassava in pieces
- 200 g squash (pumpkin), diced
- 2 corn cobs in rounds
- 70 g Caribbean sofrito
- 1.5 liters water
- 50 g olive oil
- 2 teaspoons dried oregano
- Juice of 1 lemon
- Salt and pepper to taste
Step-by-step
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- Season the meats with salt, pepper, oregano and the lemon juice and let it rest 20 minutes.
- Put the oil and the sofrito in the mixing bowl and saute 5 min/120°C/spoon speed.
- Add the beef and pork and sear 6 min/120°C/reverse/spoon speed.
- Add 1.5 liters of water and cook 35 min/100°C/reverse/spoon speed.
- Add the chicken, the cassava, the plantains and the corn and cook 25 min/100°C/reverse/spoon speed.
- Add the squash and set 15 min/100°C/reverse/spoon speed until it thickens and the root vegetables are tender.
- Adjust salt and pepper and serve very hot with white rice and avocado.
Tips
- The dissolved squash thickens the broth naturally.
- If the mixing bowl fills up, cook part of the root vegetables in a separate pot and combine at the end.
- Serve with white rice, avocado and a touch of lemon.
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