I traveled to Punta Cana on a food tour in search of some of the best food that the Dominican Republic has to offer. While I was there, I enjoyed a delicious traditional Dominican dish called sancocho. Sancocho is a soup made with meat (traditionally, beef), pumpkin, and vegetables. According to my waiter, it is the ultimate hangover cure. I’m not too sure about that, but what I am sure of is that sancocho is delicious. Enough talking about it. Let’s get cooking.
Sancocho (Dominican Style Soup)
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 1lb of beef, cubed for stewing
- 1 1/2lb of chicken drumettes
- 1 smoked hamhock
- 1 lime
- 2 cloves of garlic
- 1 teaspoon of oregano
- 1 teaspoons of paprika
- 4 tablespoons of salt
- 1/4 cup of parsley
- 1 tablespoon of Adobo
- 2 firm, yellow plantains
- 2 white yams
- 1 chayote
- 1 white sweet potato
- 1/2 small pumpkin
- 15 chili piquins
- 2-3 tablespoons of vegetable or canola oil
- 1 cup of chicken broth
- 6 cups of water
Instructions
- Place the beef into a large mixing bowl.
- Cut the lime in half and squeeze the juice of half of the lime over the beef.
- Peel and mince the garlic cloves and add them into the bowl with the beef.
- Chop a 1/4 cup of fresh parsley and add it into the bowl with the beef as well and stir.
- Cover the bowl with saran wrap or foil and place it in the refrigerator for at least 30 minutes.
- Empty the chicken into a separate bowl and squeeze the remaining half of lime over the chicken.
- Sprinkle the Adobo, paprika, and two tablespoons of salt over the chicken, stir, and then set the chicken aside.
- Peel the sweet potato, yams, chayote, and plantain, cut them into medium sized chunks, and set them aside.
- Cut the pumpkin in half, clean out the seeds, remove the skin, and cut the pumpkin into medium sized chunks.
- In a large cast iron pot, bring the oil to a medium-high heat.
- Remove the beef from the refrigerator and put the beef in the cast iron pot.
- Brown the beef for 2-3 minutes, then turn the stove down to a medium heat, cover the cast iron pot and allow the beef to cook for 12-13 more minutes. Add a few tablespoons of broth or water if necessary to make sure that the beef does not burn.
- After 15 minutes has passed, add the chicken drumettes into the cast iron pan. Stir the chicken and beef together, then cover the cast iron pan and allow the chicken to cook for 5-6 minutes.
- Add the water, smoked hamhock and chicken broth to the pot and bring the soup to a boil.
- Turn the stove down to a medium heat and add the yams, sweet potato, and chayote. Stir the soup, cover it, and allow it to cook for 15 minutes. (Tip: Be sure to stir the soup occassionally and leave the pot cover slightly lifted so that the soup does not bubble out of the pot and onto the stove.)
- After 15 minutes have passed, add the pumpkin and plantain to the soup. Stir the soup a few times, cover the pot, and allow the soup to cook for 10 minutes.
- Add in the chili piquins and allow the soup to cook for 2-3 more minutes.
- Optional: Add in one tablespoon of salt.
- Grab your ladle and bowls, serve, and enjoy.
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