Savory Two-Meat Dominican "Sancocho"

60 minutes*
6 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

3085 mg Sodium Per Serving


Adobo Marinade


Sancocho Stew*


Adobo Marinade


  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.




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


Sancocho Stew


  1. Heat a large pot with olive oil and cook the marinated beef until brown.

  2. Add the marinated chicken and cook until it is no longer pink, about 15 minutes.

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

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

  5. 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.

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

Cooking Tip

This flavorful stew goes well with white rice.

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