True Dominican Sancocho (Latin 7-Meat Stew)

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don’t be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

INGRIDIENT

5 cloves garlic, minced

¼ cup dried oregano

2 teaspoons salt, divided

5 chicken drumsticks, or more to taste

1 pound bone-in beef chuck

1 pound bone-in pork loin roast

2 large lemon, juiced

2 large onion, quartered, divided

10 tablespoons vegetable oil, divided

1 tablespoon vinegar

1 ¼ gallons water, or more as needed

1 (13.75 ounce) can chicken broth

1 (10.5 ounce) can beef consomme

4 cubes beef bouillon cubes, divided

1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks

1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks

1 pound eddeos, peeled and cut into 1 1/2-inch chunks

½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks

½ pound potatoes, peeled and cut into 1 1/2-inch chunks

2 green plantains, peeled and cut into 1 1/2-inch chunks

2 ears corn on the cob, cut into quarters

3 stalks celery, diced

2 large carrots, chopped, or more to taste

1 large green bell pepper, diced

1 bunch cilantro, chopped

1 dash adobo seasoning (Optional)

DIRECTION

Step: 1

Mash garlic, oregano, and 1 teaspoon salt together in a bowl.

Step: 2

Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.

Step: 3

Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.

Step: 4

Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.

Step: 5

Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

NUTRITION FACT

Per Serving: 497 calories; protein 23.7g; carbohydrates 53.5g; fat 22.8g; cholesterol 60.2mg; sodium 1089.8mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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