Savory Two-Meat Dominican "Sancocho"

Star rating


Total Servings


Calories Per Serving

30 g

Fat Per Serving

97 g

Protein Per Serving

116 g

Carbohydrates Per Serving

39 g

Sugars Per Serving

Adobo Marinade Ingredients

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon oregano powder

½ tablespoon paprika

½ tablespoon salt

½ tablespoon pepper

1 tablespoon orange juice

2 tablespoon vinegar

Adobo Marinade Directions


  1. Mix all the ingredients together in a bowl. Add the meat and chicken from the Sancocho Stew ingredients to the mixture and set aside to marinate for at least an hour.

Sofrito Ingredients

7 garlic cloves, crushed

1 medium onion, sliced into cubes

2 bundles of cilantro

1 bundle of Mexican coriander

12 sweet peppers (ideally gustoso
peppers), sliced into cubes

1 teaspoon achiote powder (also
called anniato)

2 sprigs of fresh oregano

1 sprig of fresh thyme

1 teaspoon salt

1 tablespoon olive oil

1 tablespoon apple cider vinegar

Sofrito Directions


  1. Put all the ingredients in a blender and blend.*

*For this recipe, you will only need a quarter of the sofrito. Save the rest in the fridge or freezer for further use.

Sancocho Stew Ingredients

1½ pound beef, cut into small

1½ pound chicken, cut into
small cubes

2 corn cobs, cut in 1 inch slices

½ pound smoked ham bones

½ white onion, chopped

4 cloves garlic, crushed

4 cups water

3 bay leaves

1 stick celery, chopped in long

½ pound cassava (yuca)§

½ pound taro (white yautía)§

½ pound malanga (yellow yautía)§

1 cup carrots, cut in thick slices

3 plantains: 1 grated, 2 chopped into small pieces

½ pound butternut squash, cut into small pieces

2 cilantro leaves

½ tablespoon salt

tablespoon pepper

Juice of 2 lemons

2 tablespoons olive oil

Sancocho Stew Directions


  1. Heat a large pot with olive oil and cook the marinated beef until brown. Add the marinated chicken and cook until it is no longer pink, about 15 minutes.

  2. Add the corn cob slices and ham bones. Cook for 5 minutes while stirring continuously.

  3. Add the onion, sweet peppers, and ¼ of the sofrito recipe. Cook for 3-5 minutes.

  4. Add the water, bay leaves, and celery. When it starts to boil, add the cassava, malanga, taro, carrots, 2 chopped plantains, and butternut squash. When the stew starts boiling again, lower heat to medium-low and cover with lid.

  5. Add the cilantro, salt, pepper, and grated plantain as a thickener. Cover and cook until ingredients are soft, and the stew is slightly thick.

This flavorful stew goes well with white rice.