SANCHOCHO (Hearty Meat Stew)
Prep Time: 15-20 minutes
Servings: 6-8
Cooking Time: 13/4 hrs (medium-high heat)

Sancocho is one of the most traditional soups or stews in the Dominican Republic. There are different variations of this soup that are enjoyed during special family  gatherings or special celebrations

2 lbs of chicken breast, cut in chunks or strips
2 pounds of pork cut into chucks (or bone-in)
2 pounds of beef cut into chunks (or bone-in)
1 pound of chorizos (cut into slices & saute in separate pan)
3 green plantains (peeled & cut into 1" slices)
2 pounds of yucca (peeled & cut into pieces)
3 corn on the cob (cut each into small pieces)
Salt to taste
4 Maggi chicken bouillons
2 tablespoons of oil
7.9 liters (30 cups of water)

1 tablespoon of oregano
1 small sour orange juice or 1/2 limejuice, freshly squeezed
1/2 green bell pepper
1 medium onion
1/2 head of garlic
1 small bunch of cilantro
1 small bunch of thyme
½ tablespoon of freshly ground black pepper
2 tablespoon of olive oil
5 culantro leaves
5 aji gustosos


TIP: If planned ahead, marinate meats the night before with 1 tablespoon of the herbal blend.

Blend the last 11 ingredients in a blender until smooth (Recaito).

In a deep and extra large pot, heat 2 tablespoons of oil and brown the chicken on all sides. Put chicken aside. Then, brown the beef and  pork.

Add water, the rest of the herbal blend, corn & chorizos. When the pork & beef are tender (1hr on medium to high heat) add the chicken and plantains. Cook for 15 minutes

Add the yucca and sour orange, limejuice and 3 cups of water.

TIP: Yucca tends to cook quickly.

Cook on medium heat for 20 minutes.

Consistency should not be thick or runny, it should be similar to chicken soup. Taste for flavor. Add salt if needed

Serve with white rice , slices of avocado and a nice imported Presidente beer!