Name: Hearty Dominican Sancocho (Seven Meats Stew)
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Ingredients: 1 lbs Beef stew meat, cubed; 0.75 lbs Pork ribs, cut into pieces; 0.75 lbs Chicken pieces (thighs/drumsticks); 0.5 lbs Smoked pork sausage (e.g., salami), sliced; 1 cup Yucca (cassava), peeled and cubed; 1 cup Ñame (yam), peeled and cubed; 2 medium Potatoes, peeled and cubed; 1 piece Green plantain, peeled and sliced; 2 pieces Corn on the cob, cut into 3-inch pieces; 0.25 cup Cilantro, chopped; 1 whole Large onion, chopped; 4 cloves Garlic cloves, minced; 1 whole Lime, for serving; 8 cups Beef or chicken stock; 2 tbsp Annatto oil (or olive oil with a pinch of annatto/turmeric)

Hearty Dominican Sancocho (Seven Meats Stew)

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Beef stew meat, cubed	1 lbs	79	13g	0g	3g
Pork ribs, cut into pieces	0.75 lbs	83	5g	0g	7g
Chicken pieces (thighs/drumsticks)	0.75 lbs	62	5g	0g	4g
Smoked pork sausage (e.g., salami), sliced	0.5 lbs	86	4g	0g	8g
Yucca (cassava), peeled and cubed	1 cup	41	0g	10g	0g
Ñame (yam), peeled and cubed	1 cup	22	0g	5g	0g
Potatoes, peeled and cubed	2 medium	41	1g	9g	0g
Green plantain, peeled and sliced	1 piece	34	0g	8g	0g
Corn on the cob, cut into 3-inch pieces	2 pieces	19	1g	4g	0g
Cilantro, chopped	0.25 cup	0	0g	0g	0g
Large onion, chopped	1 whole	6	0g	1g	0g
Garlic cloves, minced	4 cloves	2	0g	1g	0g
Lime, for serving	1 whole	3	0g	1g	0g
Beef or chicken stock	8 cups	86	6g	8g	3g
Annatto oil (or olive oil with a pinch of annatto/turmeric)	2 tbsp	31	0g	0g	4g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Beef stew meat, cubed	1 lbs	79	13g	0g	3g
Pork ribs, cut into pieces	0.75 lbs	83	5g	0g	7g
Chicken pieces (thighs/drumsticks)	0.75 lbs	62	5g	0g	4g
Smoked pork sausage (e.g., salami), sliced	0.5 lbs	86	4g	0g	8g
Yucca (cassava), peeled and cubed	1 cup	41	0g	10g	0g
Ñame (yam), peeled and cubed	1 cup	22	0g	5g	0g
Potatoes, peeled and cubed	2 medium	41	1g	9g	0g
Green plantain, peeled and sliced	1 piece	34	0g	8g	0g
Corn on the cob, cut into 3-inch pieces	2 pieces	19	1g	4g	0g
Cilantro, chopped	0.25 cup	0	0g	0g	0g
Large onion, chopped	1 whole	6	0g	1g	0g
Garlic cloves, minced	4 cloves	2	0g	1g	0g
Lime, for serving	1 whole	3	0g	1g	0g
Beef or chicken stock	8 cups	86	6g	8g	3g
Annatto oil (or olive oil with a pinch of annatto/turmeric)	2 tbsp	31	0g	0g	4g

Directions

Step 1
Season all meats (beef, pork ribs, chicken) with salt, pepper, and a little garlic. In a large heavy-bottomed pot or Dutch oven, heat annatto oil over medium-high heat. Brown each type of meat in batches, removing as browned.
Step 2
Add chopped onion and minced garlic to the pot, sauté until softened, about 5 minutes. Return all browned meats and sliced smoked sausage to the pot.
Step 3
Pour in beef/chicken stock, bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes to tenderize the tougher meats.
Step 4
Add the cubed yucca, ñame, and potatoes to the pot. Continue to simmer for 20 minutes.
Step 5
Add the sliced green plantain and corn on the cob. Simmer for another 15-20 minutes, or until all vegetables are tender and the plantain has dissolved slightly to thicken the stew.
Step 6
Stir in chopped cilantro. Check seasoning and adjust with salt and pepper as needed.
Step 7
Allow the sancocho to rest for a few minutes off the heat for flavors to fully meld.
Step 8
Serve hot with a wedge of lime for squeezing over each bowl. Often accompanied by white rice and avocado.