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Dominican Sancocho

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 28 April 2012 at 04:47
This traditional Dominican Stew combines bonelesss pork, chicken, beef, garlic, bell peppers, corn Seville Oranges and 3 types of western African tubers, extraordinarily Caribbean ... Let´s Merengue, to the sounds of Sophy as we serve Sancocho with avocado slices, a splash of salsita piquant, tostones which are fried plantains ( see my traditional recipe ) and white rice with cilantro.
Written by: Margaux Cintrano.
10 oz. Pork Sausage Longaniza, Criollo Style
3 quarts water & 1 1/2 cups extra water divided
1/4 pound pancetta or bacon - 4 slices cut into 1 inch thick pieces
1 pound of beef shank ( 1 1/2 inch thick )
4 chicken thighs with skin and bone
2 large onions
1 bell green pepper
1 red bell pepper
4 or 5 cloves minced garlic
1/2 cup chopped finely cilantro
1 tsp. dried oregano
1 pound or 3 green bananas ( platanos machos or green plantains )
1 pound of Yuca ( not frozen )
1 pound of Malanga Blanca or in Mexican Spanish: yautía pronounced:  ja ú tía
1 pound of Boniato ( a round white sweet potato ) or Ñame Tuber
2 ears of Corn on the Cob
6 tblsps Seville Orange Juice or 3 Tablespoons fresh Lime Juice or 3 Tblps Fresh Squeezed OJ or 3 tblsps Bottled Goya Naranja Agría
Accompaniments: white rice, avocado, piquant salsita
Garnish: Chopped Cilantro
Wine / Beer: a Dominican Beer or a Rosé Chilled Wine from Spain or Chile
1. IN A 12 INCH SKILLET: sauté the Criolla Sausages over medium heat, until browned on all sides and turning occasionally - 10 mins.
2. Cut the Criolla sausages into 1/4 Inch thick slices and then transfer to an 8 quart stew pot.
3. sauté the pancetta / Bacon of choice, and cook until crisp and transfer with slotted spoon to pot with Criolla Sausage.
4. Meanwhile, take the beef, and slice 1 1/2 inch slices, reserving bone; and put in a bowl. Place cleaned chicken in another bowl. Toss meat with salt and black pepper.
5. Heat the pancetta fat and add the beef, sautéing 7 minutes. Then, the pork and then the chicken in separate batches --- draining the pancetta fat. Add the onion, the garlic and 1/2 tsp of salt to the sauté skillet; then the bell peps diced or sliced finely in match book julienne style.
6. Now, transfer the veggie mixture to " Pot ", and add the cilantro, oregano, salt and pepper freshly ground, and 3 quarts of water. Skim off the foam, and simmer for one hour and a half until the pork and beef and the chicken are tender and cooked through.
7. While the meat is simmering: cut ends from the plantains with a sharp small knife. Cut a lengthwise slit now, and pry off the peel. Then slice the plantains, into 1 1/2 Inch chunks.
8. Peel the Ñame, the Yuca, and the Malanga. Cut these tubers into 1 1/2 inch chunks and put the chunks in ice water.
9. Add the plantain and yuca to the meat pot and simmer partially covered. Stir occasionally for 15 mins. 
10. Then the Ñame, and the Malanga for 20 mins. partially covered.
11. Remove the chicken and discard the bones.
12. add the corn on cob cut into 3 pieces per cob.
13. Simmer until tender 12 mins or so.
14. The broth of the stew shall be thickened by the tubers.
15. If needed, add a bit more water and adjust the spices.
16. Stir in the Juice of the Lime or Seville Orange 
and stir.
*** Serve with a Rosé chilled wine and / or A Dominican Beer.
Merengue with the sounds of Sophy ... This is quite extraordinaire for a Merengue & Salsa Fiesta !
*** This recipe has been a dish of my friend dear Maria Caridad, a Cuban friend of mine who had lived in The Domincan Republic before relocating to Miami Beach many years ago.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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