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Sancocho is a beloved traditional soup from the Dominican Republic, known for its rich and hearty flavors. This dish holds cultural significance as it is often served during family gatherings and celebrations, embodying the spirit of togetherness. Typically enjoyed on weekends or special occasions, Sancocho brings people together around the table.
In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the beef, pork, and chicken in batches, then remove and set aside.
In the same pot, add the onions, garlic, bell peppers, and tomatoes. Sauté until softened.
Stir in the tomato paste, oregano, cumin, paprika, salt, and black pepper. Cook for another 2-3 minutes to develop the flavors.
Return the browned meat to the pot. Add the beef or chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Add the yam, taro root (if using), plantains, carrots, and celery to the pot. Simmer for an additional 30 minutes.
Add the potatoes and corn chunks. Continue to simmer until all vegetables and meat are tender, about 20-30 minutes.
Stir in the chopped cilantro and lime juice. Adjust seasoning with salt and pepper as needed.
Serve the sancocho hot, garnished with additional cilantro if desired. It pairs well with white rice and avocado slices.
Enjoy your meal!
Sancocho is a savory soup made with various meats, vegetables, and spices, simmered to perfection.
Sancocho originates from the Dominican Republic and is a staple in its culinary tradition.
The key ingredients include beef stew meat, pork ribs, chicken, onions, garlic, bell peppers, tomatoes, and celery.
Sancocho takes approximately 120-160 minutes to prepare and cook.
Sancocho is often served with rice, avocado, and a side of tostones or fried plantains.