Name: Sancocho
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8 servings
Cuisine: Dominican
Ingredients: 500 g beef short ribs; 500 g pork shoulder, cut into chunks; 500 g chicken thighs; 90 g sofrito (onion, bell pepper, garlic, cilantro, blended); 2 tbsp adobo seasoning; 2 l water; 500 g yuca (cassava), peeled and cut into chunks; 1 count chunk auyama (calabaza squash), cut into chunks; 2 count green plantains, cut into chunks; 2 count corn cobs, cut into pieces; 2 tsp salt

Method

Season the meats

Rub the beef, pork and chicken with half the sofrito and the adobo seasoning, and let them sit while you prep the vegetables.

15 min

Brown the beef and pork

Brown the beef and pork in a large pot over high heat until seared on all sides.

10 min

Start the long simmer

Add the water and the remaining sofrito, bring to a boil, then reduce to a simmer and cook until the beef and pork are starting to soften.

60 min

Add the chicken

Add the chicken thighs to the pot and continue simmering until all the meats are tender.

30 min

Add the root vegetables

Add the yuca and auyama chunks and simmer until they begin to soften and release starch into the broth.

The auyama squash and yuca are what give sancocho its characteristic thick, hearty broth — let them break down partly rather than staying firm.

20 min

Add plantain and corn

Add the green plantain and corn pieces and simmer until everything is fully tender and the broth has thickened.

20 min

Season and serve

Taste and adjust the salt, then serve the sancocho hot in deep bowls with white rice on the side.

Sancocho

Ingredients

Method

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