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Sancocho dominicano
Toss all the meat with lime juice, garlic, oregano and salt. Leave at least 30 minutes, or overnight in the fridge.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sancocho dominicano take?
2 hr 40 min all in — 40 min prep, 2 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Stockpot, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
Beef and pork → All chicken. Sancocho de pollo is a lighter, quicker weekday version. Cut the simmering to 40 minutes before the vegetables go in.
What should I watch for?
Sancocho catches on the bottom once it thickens. Stir from the base every few minutes in the last half hour.
Any tips from this recipe?
Grated green plantain is the thickener. If the broth is still thin at the end, mash some pumpkin and potato against the side of the pot. Smoked pork ribs or a piece of longaniza sausage add a lot. If you find them, use them as one of the meats. It is better the next day and freezes well, though the potato goes a little mealy.
Can I prepare this ahead?
It is better the next day and freezes well, though the potato goes a little mealy. Toss all the meat with lime juice, garlic, oregano and salt. Leave at least 30 minutes, or overnight in the fridge.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.