Dominican Sancocho
A hearty Dominican stew of beef, chicken, yuca, green plantains, corn, and auyama, seasoned with garlic, oregano, and cilantro.
Ingredients
- beef (for braising)450 g
- chicken thighs450 g
- bitter orange juice30 ml
- garlic4 cloves
- dried oregano1 tsp
- salt1 to taste
- black pepper1 to taste
- neutral oil2 tbsp
- water2000 ml
- onion1 pcs
- corn on the cob2 pcs
- pumpkin (auyama)300 g
- green plantain2 pcs
- yuca (cassava)300 g
- cilantro15 g
Instructions
Cut the beef into 3–4 cm chunks and the chicken thighs into large pieces. Toss the meat with sour orange juice, minced garlic, oregano, salt, and black pepper, and let marinate for 30 minutes.
In a large heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef for 5–7 minutes until nicely seared, then add the chicken and cook for another 3–4 minutes.
Pour in the water, add the onion and corn cobs, bring to a boil, skim off the foam, cover and simmer gently for 35–40 minutes, until the beef starts to become tender.
Add the peeled auyama and green plantain, cut into large chunks, and cook for 10 minutes.
Add the peeled yuca, bring back to a boil, and cook for another 15–20 minutes, until all the root vegetables are easily pierced with a knife. Mash some of the auyama into the broth to thicken the sancocho.
Stir in the cilantro, check the seasoning, and heat through for another 2 minutes without letting it boil hard.
Remove the pot from the heat, let the sancocho rest for 5 minutes, and serve hot with pieces of meat, corn, and vegetables.
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