Dominican Sancocho

🛒 Ingredients

• Beef Short Ribs 60 g · 150 kcal
• Pork Shoulder 50 g · 125 kcal
• Chicken Thigh 50 g · 85 kcal
• Green Plantain 60 g · 72 kcal
• Taro (Yautía) 50 g · 56 kcal
• Yam (Ñame) 50 g · 60 kcal
• Cassava (Yucca) 50 g · 80 kcal
• Kabocha Squash (Auyama) 40 g · 16 kcal
• Potato 40 g · 32 kcal
• Corn on the Cob 30 g · 27 kcal
• Onion 15 g · 6 kcal
• Bell Pepper 15 g · 5 kcal
• Garlic 5 g · 7 kcal
• Cilantro 5 g · 1 kcal
• Olive Oil 5 g · 45 kcal
• Water 69 g · 0 kcal
• Lime 5 g · 1 kcal
• Dried Oregano 1 g · 3 kcal

👨‍🍳 Instructions

1. Cut all meats into serving-sized pieces. Season the meats generously with salt, pepper, garlic, and oregano. In a large pot or Dutch oven, heat olive oil over medium-high heat and brown the beef and pork on all sides; remove and set aside.
2. Add the chicken to the pot and brown it as well, then set aside with the other meats. In the same pot, sauté onion, bell pepper, and remaining garlic until softened and fragrant.
3. Return all meats to the pot. Add enough water to cover the meats and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour to tenderize the meats.
4. Add the root vegetables (plantain, yautía, ñame, yucca, potato) and corn to the pot. Continue to simmer for another 45-60 minutes, or until all vegetables are tender.
5. Stir in the auyama (kabocha squash) and cook for another 15-20 minutes, or until it softens and helps thicken the stew. Taste and adjust seasoning with additional salt or lime juice if needed.
6. Serve hot, garnished with fresh cilantro and a lime wedge. Sancocho is traditionally enjoyed with a side of white rice and avocado.