Dominican Hearty Meat and Root Vegetable Stew

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Sancocho is the national dish of the Dominican Republic: a deeply savory, golden-broth stew built on layered meats and a parade of starchy roots, plantains, and squash. Simmered low and slow with oregano, garlic, and sour orange, it is the kind of one-pot feast that anchors Sunday family tables across the island.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 6 gSugar
• 42 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meats

• 1 lb beef chuck, cut into 1.5-inch cubes
• 1 lb bone-in chicken thighs, skin on
• 8 oz pork spare ribs, cut into 2-inch pieces
• 6 oz Dominican longaniza or Spanish-style chorizo, sliced into 1/2-inch rounds

For the marinade and aromatic base

• 1/2 cup sour orange juice (or 1/4 cup fresh lime juice + 1/4 cup orange juice)
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 garlic cloves, minced
• 2 tsp dried Dominican oregano (or Mexican oregano)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp annatto (achiote) oil

For the roots, plantains, and vegetables

• 1 lb fresh yuca (cassava), peeled, halved lengthwise, and cut into 2-inch pieces
• 1 large green plantain, peeled and cut into 1.5-inch rounds
• 8 oz ñame (yam) or yautía (taro), peeled and cubed
• 1 medium russet potato, peeled and cubed
• 2 ears fresh corn, shucked and cut into 2-inch rounds
• 1 1/2 cups West Indian pumpkin (auyama) or butternut squash, cubed
• 8 cups water or low-sodium beef broth

To finish and serve

• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 1 tsp kosher salt, or to taste
• Steamed white rice, sliced avocado, and lime wedges, for serving

Directions

1. In a large bowl, combine the beef, chicken, and pork ribs with sour orange juice, half of the chopped onion, half of the bell pepper, garlic, oregano, salt, and pepper. Mix well, cover, and marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
2. Heat the annatto oil in a heavy 8-quart pot over medium-high heat. Working in batches so the pot is not crowded, brown the marinated meats on all sides, about 6 minutes total per batch. Transfer to a plate and set aside.
3. Add the sliced longaniza to the pot and cook until lightly crisped at the edges, about 2 minutes. Stir in the remaining onion and bell pepper and cook until softened, about 4 minutes, scraping up any browned bits from the bottom of the pot.
4. Return the browned meats along with any accumulated juices to the pot. Pour in the water or broth, bring to a boil, then reduce the heat and simmer uncovered for 35 minutes, skimming any foam that rises to the surface.
5. Add the yuca, ñame or yautía, and plantain rounds. Continue to simmer for 20 minutes, or until these dense roots are nearly tender when pierced with a knife.
6. Stir in the potato, corn rounds, and pumpkin or squash. Simmer for another 15 to 20 minutes, until all the vegetables are fork-tender and the broth has reduced slightly to a rich, golden consistency.
7. Taste and adjust with the additional teaspoon of salt. If the broth tastes flat, add a small squeeze of lime; if it is too thin, simmer a few more minutes uncovered.
8. Stir in the chopped cilantro and scallions just before serving. Ladle the stew into deep bowls over a scoop of white rice, making sure each portion gets a mix of meats, roots, and a generous pour of broth. Serve immediately with sliced avocado and lime wedges on the side.

Cook’s Notes

• Marinate the meats overnight in the refrigerator for the deepest, most traditional flavor; the sour-orange acidity also tenderizes the beef.
• Add dense roots like yuca and ñame before softer vegetables like potato and pumpkin so everything finishes at the same time without turning mushy.
• True Dominican oregano (often labeled 'oregano criollo') is stronger and more aromatic than Mediterranean oregano; if you can find it, use it.
• Leftover sancocho tastes even better the next day once the broth has soaked into the roots; reheat gently and loosen with a splash of broth or water.
• Serve the rich broth generously over white rice on the side, the traditional Dominican way, rather than pouring everything into one bowl.

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