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¼ cup dried oregano
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5 cloves garlic, minced
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2 teaspoons salt, divided
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1 pound bone-in beef chuck
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1 pound bone-in pork loin roast
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5 chicken drumsticks, or more to taste
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2 large lemons, juiced
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2 large onions, quartered
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2 tablespoons vegetable oil
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1 tablespoon vinegar
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½ cup vegetable oil
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1 ¼ gallons water, or as needed
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1 (14 ounce) can chicken broth
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1 (10.5 ounce) can beef consomme
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4 beef bouillon cubes, divided
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1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
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1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
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1 pound eddeos, peeled and cut into 1 1/2-inch chunks
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½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
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½ pound potatoes, peeled and cut into 1 1/2-inch chunks
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2 green plantains, peeled and cut into 1 1/2-inch chunks
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2 ears corn on the cob, cut into quarters
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3 stalks celery, diced
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2 large carrots, chopped, or more to taste
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1 large green bell pepper, diced
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1 bunch cilantro, chopped
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1 pinch adobo seasoning (Optional)
True Dominican Sancocho (Meat and Vegetable Stew)
This version of sancocho (Dominican meat and vegetable stew) has been simplified a bit. The original recipe is often made with seven kinds of meat and served on special occasions or holidays. My fiancé is from the Dominican Republic, and his mother has made some amazing food for me — the first time she made sancocho, I fell in love with it. Don't be afraid to use more types of meat than I use in this recipe. This filling stew is great by itself or served over rice in the traditional way. It tastes even better the next day!
Nutrition Information
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