Name: Traditional Dominican Sancocho Stew
Yield: 4
Cuisine: Dominican Republic
Ingredients: 1.00 pound beef; 1.00 pound chicken; 1.00 pound pork; 2.00 each plantains; 1.00 pound yucca; 1.00 tablespoon olive oil; 1.00 each onion; 2.00 each garlic cloves; 1.00 teaspoon ground cumin; 1.00 teaspoon dried oregano; 1.00 tablespoon salt; 1.00 teaspoon black pepper; 2.00 cups beef stock; 2.00 cups water; 1.00 each bay leaf

Traditional Dominican Sancocho Stew

A savory and hearty stew made with beef, chicken, pork, plantains, and yucca.

Preparation time: 30 Minutes

Cooking time: 2 Minutes

Total duration: 2 Minutes

Calories: 575, Fat: 25g, Saturated Fat: 8g, Cholesterol: 115mg, Sodium: 1180mg, Carbohydrates: 37g, Fiber: 5g, Sugar: 7g, Protein: 43g

Sancocho is a traditional stew from the Dominican Republic. It is a hearty and savory dish made with beef, chicken, pork, plantains, and yucca. It is a popular dish served during special occasions and holidays.

Ingredients

1 pound beef
1 pound chicken
1 pound pork
2 each plantains
1 pound yucca
1 tablespoon olive oil
1 each onion
2 each garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
2 cups beef stock
2 cups water
1 each bay leaf

Chicken Beef Pork stew Plantains Dominican Sancocho Yucca Stew
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short description

Cut the beef, chicken, and pork into small cubes.
Peel and cut the plantains and yucca into cubes.
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook until softened.
Add the beef, chicken, and pork and cook until lightly browned.
Add the plantains, yucca, cumin, oregano, salt, and pepper and stir to combine.
Add the beef stock and water and stir to combine.
Bring to a boil, reduce heat to low, and simmer for 2 hours.
Add the bay leaf and continue to simmer for an additional 30 minutes.

detailed description

Cut the beef, chicken, and pork into small cubes. You should have about 2 cups of each.
Peel and cut the plantains and yucca into cubes. You should have about 2 cups of each.
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the beef, chicken, and pork and cook until lightly browned, about 10 minutes.
Add the plantains, yucca, cumin, oregano, salt, and pepper and stir to combine.
Add the beef stock and water and stir to combine.
Bring to a boil, reduce heat to low, and simmer for 2 hours.
Add the bay leaf and continue to simmer for an additional 30 minutes.

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