Full Recipe Of Dominican Soup: Authentic Sancocho

Dominican Soup, known locally as Sancocho, is the crown jewel of Dominican cuisine. This hearty, flavorful stew brings together a symphony of meats, root vegetables, and aromatic spices that have been perfected over generations. Whether you’re celebrating a special occasion or simply craving a comforting meal that warms both body and soul, Sancocho delivers an unforgettable taste of Dominican culture in every spoonful.

Traditional Dominican Sancocho served with white rice and avocado

What is Dominican Soup (Sancocho)?

Sancocho is more than just a soup—it’s a cultural institution in the Dominican Republic. The name comes from the Spanish verb “sancochar,” meaning to parboil or cook in water. While variations exist throughout Latin America and the Caribbean, Dominican Sancocho stands out for its exceptional richness and complexity.

The most celebrated version is “Sancocho de Siete Carnes” (Seven-Meat Sancocho), traditionally prepared for special occasions and family gatherings. This elaborate version combines various meats with an array of root vegetables and plantains, creating a stew that represents the country’s diverse culinary heritage.

Ingredients for Dominican Soup

The beauty of Sancocho lies in its versatility. While our recipe offers a simplified version with three types of meat, feel free to adjust based on your preferences or what’s available. The essential components are the meat variety, starchy root vegetables, and aromatic seasonings.

Meats

• 1½ pounds beef chuck, cut into 1-inch cubes
• 1½ pounds boneless chicken thighs, cut into 1-inch pieces
• 1 pound pork ribs or pork shoulder, cut into 1-inch pieces
• Optional: ½ pound longaniza or chorizo sausage, sliced

Root Vegetables & Starches

• 1 pound yuca (cassava), peeled and cut into chunks
• ½ pound ñame (yam) or yautía (taro), peeled and chunked
• ½ pound batata (white sweet potato), chunked
• 2 green plantains, peeled and cut into 1-inch slices
• 1 pound calabaza or kabocha squash, peeled and chunked
• 2 ears corn, cut into 2-inch pieces

Seasonings & Aromatics

• 1 large onion, diced
• 5 cloves garlic, minced
• 1 bell pepper, diced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons oregano (preferably Dominican)
• 2 packets sazón with achiote
• 2 tablespoons sofrito (homemade or store-bought)
• 2 large bouillon cubes (chicken or beef)
• Juice of 1 lime
• Salt and black pepper to taste
• 3 tablespoons vegetable oil
• 8-10 cups water or broth

Organized preparation makes cooking Sancocho much easier

Preparing the Ingredients

Proper preparation is key to a successful Sancocho. Taking time to prepare all ingredients before cooking will make the process much smoother.

Meat Preparation

1. Clean all meats thoroughly. For best results, rinse with water and vinegar, then pat dry.
2. Cut beef, chicken, and pork into similar-sized cubes (about 1-inch) for even cooking.
3. Season meats with 1 packet of sazón, 1 tablespoon oregano, salt, and black pepper. Mix well and let marinate for at least 30 minutes (overnight is better).

Vegetable Preparation

1. Peel and cut all root vegetables into 1½-inch chunks. Keep them in water to prevent browning.
2. Peel plantains and cut into 1-inch thick rounds.
3. Cut corn on the cob into 2-inch pieces.
4. Prepare aromatics: dice onion and bell pepper, mince garlic, and chop cilantro.

Step-by-Step Cooking Instructions

Sancocho is cooked in stages to develop deep flavors and ensure each ingredient is perfectly tender. Follow these steps for the best results.

Stage 1: Searing the Meats

1. Heat 3 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Working in batches to avoid overcrowding, sear the marinated meats until browned on all sides, about 3-4 minutes per batch.
3. If using sausage, add it to the pot and cook for 2 minutes until lightly browned.
4. Return all meat to the pot if you removed any during batching.

Properly searing the meats creates a rich foundation of flavor

Stage 2: Building the Broth

1. Add diced onion, bell pepper, and garlic to the pot with the meats. Sauté until onions are translucent, about 5 minutes.
2. Stir in sofrito, remaining oregano, and second packet of sazón. Cook for 1 minute until fragrant.
3. Pour in 8 cups of water or broth, add bouillon cubes, and bring to a boil.
4. Reduce heat to medium-low, cover, and simmer for 30 minutes to begin tenderizing the meats.

Stage 3: Adding Vegetables

1. Start with the firmest vegetables: Add plantains and yuca to the pot. Simmer for 15 minutes.
2. Add ñame/yautía, calabaza squash, and corn. Continue simmering for 10 minutes.
3. Finally, add batata (sweet potato) and cook for another 15-20 minutes until all vegetables are tender when pierced with a fork.
4. If the stew becomes too thick, add more water or broth as needed.

Stage 4: Finishing the Sancocho

1. Once all vegetables are tender, taste and adjust seasonings with salt and black pepper as needed.
2. For a thicker consistency, mash some of the root vegetables against the side of the pot.
3. Stir in fresh cilantro and lime juice.
4. Remove from heat, cover, and let rest for 10-15 minutes to allow flavors to meld.

The finished Sancocho should have a rich, thick consistency

Expert Tips & Regional Variations

Tips for Perfect Sancocho

• Meat selection: Using bone-in meats adds extra flavor to the broth.
• Vegetable timing: Add vegetables in order of cooking time to prevent some from becoming mushy while others remain undercooked.
• Broth thickness: For a thicker stew, mash some of the root vegetables or add them earlier in the cooking process.
• Marinating: For deeper flavor, marinate the meats overnight.
• Resting period: Allowing the Sancocho to rest after cooking improves its flavor significantly.

Regional Variations

• Sancocho de Siete Carnes: The most elaborate version with seven different meats, prepared for special occasions.
• Sancocho de Habichuela: Includes red beans for additional heartiness.
• Sancocho de Gallina: Made primarily with free-range chicken for a lighter version.
• Sancocho Cruzado: A mix of chicken and beef, popular for everyday meals.
• Coastal variations: May include seafood like fish or shrimp in place of some meats.

Regional variations of Sancocho reflect local ingredients and preferences

Ingredient Substitutions

Can’t find traditional Dominican ingredients? Here are some practical substitutions:

• Yuca/Cassava: Substitute with potatoes or parsnips
• Ñame/Yautía: Use taro root or more potatoes
• Batata: Regular sweet potatoes work well
• Calabaza: Butternut or acorn squash are excellent alternatives
• Sazón: Mix paprika, cumin, coriander, garlic powder, and annatto if available
• Sofrito: Blend onions, peppers, garlic, and cilantro as a quick substitute

Traditional Serving Suggestions

In the Dominican Republic, Sancocho is never served alone. The traditional presentation includes several accompaniments that complement and balance the rich stew.

Traditional Dominican serving with white rice, avocado, and lime

Essential Accompaniments

White Rice (Arroz Blanco)

A mound of fluffy white rice is the most important accompaniment. Dominicans typically serve Sancocho over or alongside rice, which helps absorb the flavorful broth.

Avocado Slices

Fresh slices of ripe avocado provide a creamy contrast to the hearty stew. The cool, buttery texture of avocado balances the rich flavors of the Sancocho.

Agrio (Lime-Onion Sauce)

This simple sauce made from lime juice, thinly sliced onions, vinegar, and olive oil adds brightness and acidity that cuts through the richness of the stew.

Recipe for Agrio (Lime-Onion Sauce)

Ingredients

• 1 medium red onion, thinly sliced
• Juice of 2-3 limes
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon chopped cilantro (optional)

Instructions

1. Combine sliced onions, lime juice, and vinegar in a small bowl.
2. Let sit for 10 minutes to soften the onions.
3. Add olive oil, salt, pepper, and cilantro if using.
4. Mix well and serve alongside the Sancocho.

Agrio adds a bright, acidic contrast to rich Sancocho

Bringing Dominican Flavors to Your Table

Sancocho is more than just a Dominican Soup—it’s a celebration of Dominican culture, family, and tradition. While it may take some time to prepare, the rich, complex flavors and satisfying heartiness make it well worth the effort. Whether you’re cooking for a special occasion or simply want to experience the authentic tastes of the Dominican Republic, this Sancocho recipe offers a true taste of Caribbean culinary heritage.

As Dominicans say, “A good Sancocho brings people together.” So gather your ingredients, set aside a leisurely afternoon for cooking, and invite friends and family to share in this magnificent feast. Your kitchen will be filled with incredible aromas, and your table with smiles of appreciation.

Sancocho brings family and friends together for a memorable meal

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