Sancocho de Siete Carnes Recipe (Seven Meat Hearty Stew)
Sancocho Recipe (Dominican Hearty Stew): without doubt Dominican's most cherished dish. Sancocho is usually made for special occasions, but enjoy it any day.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 or 8 very generous servings (aprox)
- 1 lb beef for stews flank, chuck, or round [0.45 kg] cut into small pieces
- 1 lb goat meat [0.45 kg] cut into small pieces
- 1 lb pork for stews belly, or chump end [0.45 kg] cut into small pieces
- Juice of two limes
- 1 tsp cilantro or parsley chopped
- 1/2 tsp oregano powdered
- 1 tsp garlic crushed
- 1 1/2 tsp salt
- 4 tbsp oil
- 1 lb chicken [0.45 kg] cut into small pieces
- 1 lb pork ribs [0.45 kg] cut into small pieces
- 1 lb bones from a smoked ham [0.45 kg] cut into small pieces
- 1 lb pork sausage longaniza [0.45 kg] cut into small pieces
- 2 corn cobs cut into 1/2-inch slices, optional
- 2.5 quart water [2.5 lt]
- 1/2 lb West Indian pumpkin (auyama) cut into 1-inch pieces [0.23 kg]
- 3 unripe plantains peeled, 2 cut into 1-inch pieces, one left whole
- 1/2 lb yam (ñame) cut into 1-inch pieces [0.23 kg]
- 1/2 lb malanga (yautia) cut into 1-inch pieces [0.23 kg]
- 1/2 lb cassava (yuca) cut into 1-inch pieces [0.23 kg]
Seasoning the meat: Place the beef, pork and goat imeat n a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat the seasoning. Marinate for at least half an hour, better an hour.
Cooking the meat: In a large pot heat the oil over high heat, add the seasoned meats and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats and corn, and cook stirring for a couple of minutes.
Add water: Lower heat to medium and pour in the water. Simmer until it breaks the boil.
Add vegetables: Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot.
Cooking: Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary. Season with salt to taste. Remove from the heat.
Serving: Serve hot accompanied with white rice (arroz blanco), avocado, and hot sauce on the side (best if you have agrio de naranja).
The traditional sancocho is made with beef only (usually flank, or similarly inexpensive cut) and sometimes added chicken, however, the Sancocho de Siete Carnes (seven-meat Stew) is the deluxe version. If you want to make the simplified version, substitute all the other meats for an equivalent amount of beef, or beef and chicken combined.
The trick to this dish is adding the ingredients from the longest-cooking to the shortest-cooking.
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