Dominican Sancocho (Meat & Vegetable Stew)
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
Sancocho is a traditional Dominican stew made from a variety of meats, typically including pork sausage as well as chops, chicken, and beef. Stewed for a few hours and thickened with butternut squash and carrot purees, this dish will have you asking for seconds.
  • 1 whole chicken, cut into pieces
  • 2 smoked pork chops, boneless and chopped
  • 1 fresh pork chop, boneless and chopped
  • ½ pound longaniza (Dominican sausage)
  • ½ tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon Adobo seasoning
  • 1 can tomato sauce
  • 2 green plantains, peeled and cut into 1" pieces
  • 1 pound yucca, peeled and cut into 1" pieces
  • 1 small butternut squash, peeled and cut into 1" pieces
  • 1 large carrot, peeled and cut into 1" pieces
  • handful fresh cilantro, chopped
  • 1 chicken bouillon cube
  • 10 cups water
  • 3 tablespoons olive oil
  • 1 lime, juiced
  1. Season the chicken, pork chops, and sausage with oregano, salt, and adobo.
  2. In a large stock pot over medium heat, sear chicken on all sides, add chopped pork chops and sausage and cook halfway through. Add tomato sauce and cook for 10 minutes.
  3. Add the rest of the ingredients except lime juice and olive oil. Cook until squash is tender and then remove squash and carrot pieces. Blend with some of the same liquid and add that puree back into the pot. Stir.
  4. Simmer for 15 more minutes and finish seasoning with lime juice and olive oil. Serve with white rice and avocado slices.
You can substitute Dominican longaniza with Italian sausage, or any pork based sausage. If you can find culantro, a family of the cilantro with thicker leaves, definitely throw some in!
Recipe by Cooking with Books at