Dominican Sancocho

Dominican Sancocho


  • 4 pounds fresh pork chops, cut into pieces
  • 3 pounds fried chicken, cut into pieces
  • 4 ears corn, halved
  • 2 green pepper, chopped
  • 2 large onions, sliced
  • 4 cloves garlic, crushed
  • 2 pounds potatoes
  • 4 green plantains
  • 2 pounds mapuye
  • 2 pounds name
  • 4 ciantrico (vegetable)
  • cilantro leaves
  • 1/2 white yautia
  • 1/2 pound yellow yautia
  • 1 pound auyama
  • 5 tablespoons oil
  • 1 teaspoon oregano
  • 1/2 teaspoon spice 3 tablespoons vinegar


Serves 10. Marinate the meat for a few hours with all the ingredients. Saute meat in the oil. Dice vegetables. Stir with the meat. Add some water and cook until the soup thickens. Put in some salt and venegar or the squeezed juice from the naranja agria (sour orange). If any kind of vegetables are not available, try whatever available. That's what Sancocho is all about. You can create your own sancocho.

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