Sancocho de Siete Carnes (Seven Meat Hearty Stew) Recipe

Sancocho Recipe (Dominican Hearty Stew): without doubt Dominican's most cherished dish. Sancocho is usually made for special occasions, but enjoy it any day.
Course Main Course
Cuisine Dominican, Latino
Keyword beef, chicken, goat, party food, plantain
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 generous servings (aprox)
Calories 1240kcal
Author Clara Gonzalez


  • 1 lb beef for stews flank, chuck, or round [0.45 kg]
  • 1 lb goat meat [0.45 kg]
  • 1 lb pork sausage longaniza [0.45 kg]
  • 1 lb pork for stews belly, or chump end [0.45 kg]
  • 1 lb chicken [0.45 kg]
  • 1 lb pork ribs [0.45 kg]
  • 1 lb bones from a smoked ham [0.45 kg]
  • Juice of two limes
  • 1 tsp cilantro or parsley chopped
  • 1/2 tsp oregano powdered
  • 1 tsp garlic mashed
  • 1 1/2 tsp salt
  • 4 tbsp oil corn, peanut, or canola
  • 2.5 quart water [2.5 lt]
  • 1/2 lb yam ñame cut into 1-inch pieces [0.23 kg]
  • 1/2 lb West Indies pumpkin auyama cut into 1-inch pieces [0.23 kg]
  • 1/2 lb taro yautia cut into 1-inch pieces [0.23 kg]
  • 3 unripe plantains 2 cut into 1-inch pieces
  • 1/2 lb cassava cut into 1-inch pieces [0.23 kg]
  • 2 corn cobs cut into 1/2-inch slices, optional


  • Cut all the meat into small pieces. Coat the meat with the lime juice (except the pork sausage).
  • Place the beef in a large bowl and add the cilantro, oregano, garlic, and half a teaspoon of salt. Rub meat to cover with the spices. Marinate for at least half an hour.
  • In a large pot heat the oil over medium heat, add the beef and stir (be careful with hot oil splattering). Cover and and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
  • Add the pork and simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
  • Add the remaining meat and simmer for another 5 minutes, adding tablespoons of water as needed to prevent it from burning.
  • Add 2 quarts of water to the pot and bring to a boil. Add the ñame, auyama, yautía and the two plantains that you had previously cut. Simmer covered for 15 minutes.
  • Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot. Add all remaining ingredients (minus the salt) and add water as it becomes necessary to maintain the same level. Stir regularly to avoid excessive sticking.
  • Simmer until the last ingredients you added are cooked through.
  • Season with salt to taste. Serve hot with white rice, slices of avocado and garnish with hot sauce or agrio de naranja


The traditional sancocho is made with beef only (usually flank, or similarly inexpensive cut), however, the Sancocho de Siete Carnes (seven-meat Stew) is the deluxe version. You can skip the other meats if you want.
The trick to this dish is adding the meat from the longest-cooking to the shortest-cooking, please pay attention to the order in which meat is added into the cooking pot


Calories: 1240kcal | Carbohydrates: 60g | Protein: 68g | Fat: 80g | Saturated Fat: 26g | Cholesterol: 273mg | Sodium: 1096mg | Potassium: 1871mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3940IU | Vitamin C: 42.6mg | Calcium: 100mg | Iron: 5.7mg