A traditional Dominican Sancocho recipe featuring a hearty blend of beef and chicken, marinated and cooked with various root vegetables, corn, and aromatic seasonings to create a rich and comforting stew.
1. Marinate the Meat: Wash the meat with lime, rinse, and pat dry. Season the meat with the listed seasonings, sofrito, garlic paste, olive oil, lime juice, and hot sauce if using. Mix well and marinate for 2–3 hours or overnight.
2. Brown the Meat: Heat a large pot with a little olive oil. Add the sugar and let it caramelize until golden. Add the meat and cook for a few minutes until browned.
3. Build the Broth: Add enough water to cover the meat and bring to a boil. Add the onion, peppers, garlic, calabaza, and corn.
4. Add the Root Vegetables: Add your choice of root vegetables, culantro, cilantro, and bouillon cube. Cover and simmer until the meat and vegetables are tender.
5. Thicken: Remove some calabaza, softened vegetables, and broth. Blend until smooth and pour back into the pot. Simmer for another 10–15 minutes and adjust seasoning to taste.
6. Serve: Serve hot with white rice, avocado, & lime wedges.🤍
