
CF KITCHEN
Savory Two-Meat Dominican "Sancocho"

6
Total Servings
1079
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
-
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
(culantro)
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
-
Put all the ingredients in a blender and blend.*
Sancocho Stew Ingredients✝
1½ pound beef, cut into small
cubes
1½ pound chicken, cut into
small cubes
2 corn cobs, cut in 1 inch slices
½ pound smoked ham bones
(optional)‡
½ white onion, chopped
4 cloves garlic, crushed
4 cups water
3 bay leaves
1 stick celery, chopped in long
slices
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
⅓ tablespoon pepper
Juice of 2 lemons
2 tablespoons olive oil
Sancocho Stew Directions
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.
Add the corn cob slices and ham bones. Cook for 5 minutes while stirring continuously.
Add the onion, sweet peppers, and ¼ of the sofrito recipe. Cook for 3-5 minutes.
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.
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.