Sancocho is a Dominican stew traditionally prepared with different meats and root vegetables. It is traditionally made for special occasions or on rainy days. Sancocho, a term derived from the Spanish verb sancochar “to par boil” is a traditional soup with variations in several Latin American countries. It is said that the soup was influenced by the Spanish stew cocido which translates to “cooked”. Enslaved Africans that were transported to the Dominican Republic made their own version of this dish using table scraps and anything that was available to them.
⅓ cup oil
6 cups water or vegetable broth
1 cup sazón sofrito
2 green plantains cut into ½" slices
2 cups yam (ñame) (peeled and cut into small pieces)
2 cups cassava (yuca) (peeled and cut into small pieces)
2 cups malanga (yautía) (peeled and cut into small pieces)
2 cups auyama (pumpkin) (peeled and cut into small pieces)
1 corn the cob, cut into ½" slices
1 bunch of cilantro, chopped
1½ teaspoons salt (or more, to taste)
1½ teaspoons pepper (or more, to taste)
1 teaspoons vija / achiote (optional)
Lime to serve (optional)
- In a large pot (caldero) heat oil over medium heat. Add the sazón sofrito and stir for a few seconds.
- Add the plantains, yam, cassava, malanga, plantain, pumpkin, and corn. Sauté vegetables for 1 minute or until the ingredients are covered in sazón sofrito.
- Add water or vegetable broth and vija (optional).
- Cover over medium heat until all the vegetables are cooked through (usually takes 1 hour).
- Add chopped cilantro.
- Season with salt and pepper to taste.
- Serve with sliced lime on the side and accompany with brown or white rice.
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