Sancocho Dominicano

Today, I’m taking you on a trip to the Dominican Republic to taste a delicious dish called Sancocho Dominicano.

Sancocho Dominicano is more than just a stew; it’s a fusion of cultures, a celebration of history, and a testament to the Dominican Republic’s love for flavor!

For more Dominican Food, check out these Dominican Breakfasts, Desserts, or Easter Dishes!

Sancocho Dominicano Ingredients

  • Meats: Chicken legs (or chicken thighs for an alternative), beef ribs, pork ribs, lamb, and chorizo (or any other sausage).
  • Vegetables: Cassava (Yucca), sweet potatoes, green plantains, pumpkin, and corn each add unique flavors and help thicken the broth.
  • Oil: Olive oil, avocado oil, or vegetable oil can be used to sear the meat.
  • Liquid Ingredients: Water is used as the cooking liquid to complement the rich flavors of Sancocho, but beef broth or chicken broth are also options.
  • Seasonings: Salt, black pepper, oregano, coriander, cumin, garlic and lemon juice.

Tips For Making Sancocho Dominicano

  • The key to any Sancocho stew is patience. You need to add the ingredients in the correct order and cook them for the correct amount of time. This is the only way all of the meat and vegetables will be cooked well at the same time.
  • Always choose high-quality ingredients and meats. If you don’t, the overall flavor of your stew won’t be good.
  • Use medium to low heat to avoid burning your liquids and meats. And trust me, rushing is NOT worth a charcoal-burnt flavor! This Sancocho stew is still relatively quick to make compared to others, so don’t rush the process.

How To Store Leftover Sancocho

First, allow the sancocho to cool down completely at room temperature. This should be done in 2 hours to prevent any potential bacterial growth.

Once cooled, place the sancocho in an airtight container and store it in the fridge for 4-6 days.

If you want to freeze your Dominican Republic meat stew, wrap the container in aluminum foil. This will protect the root veggies and meats from freezer burn.

Freeze your Sancocho for up to 6 months!

How To Reheat Sancocho Dominicano

The key is to use medium-low heat. You want to avoid drying out the meats.

If you have frozen your sancocho, defrost it slowly in the fridge overnight or more quickly at room temperature.

Place the stew in a big pot over low-medium heat and leave it to heat. The soup should not simmer.

More delicious Recipes

Sancocho Dominicano served in a bowl with parsley garnish.

Sancocho Dominicano

Sancocho Dominicano is a hearty and delicious meat and vegetable stew. This version features chicken, lamb, beef, and pork along with sweet potatoes, pumpkin, and plantain.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine dominican
Servings 4
Calories 365 kcal


  • 4 Chicken legs
  • 4 Beef ribs, cleaned, trimmed and cut into pieces
  • 4 Pork ribs, cut into pieces
  • 4 pieces of Lamb or Goat meat
  • 2 Lemons, juiced
  • 3 crushed Garlic cloves
  • 1 tsp Salt
  • 4 tbsp Olive Oil
  • 6 1/2 cups Water or more if needed
  • 1 Yucca, cut into 1/2-inch pieces
  • 2 medium Sweet Potatoes, cut into 1/2-inch pieces
  • 1 Green Plantain, sliced
  • 1 Green Plantain, grated
  • 2 cups Pumpkin, cut into 1/2-inch pieces
  • 4 Sausages or chorizos, sliced
  • 2 ears of Corn, cut in half
  • 1/2 tsp Black Pepper
  • 1 tsp Oregano
  • 1 tsp Ground Cumin
  • 1 bunch of Coriander leaves, chopped


  • Place the chicen legs, beef ribs, pork ribs, and lamb meat in a bowl and add lemon juice, garlic, and salt.
  • Cover the meat with plastic wrap and allow it to marinate in the fridge for 1 hour.
  • Add olive oil to a large pot, set it over medium heat, and heat for 4-5 minutes until the oil in scorching hot.
  • Add the marinated meat, cover the pot, and cook for 5 minutes until browned. Repeat on the other side.
  • Gradually start adding water to the pot until the meat is covered. Cook for 10 minutes or until the water comes to a boil.
  • Stir in the Yucca, Sweet potaties, and sliced Plantain. Cover and let cook for 15 minutes.
  • Now stir in the grated plantain, pumpkin, corn, sausage, oregano, cumin, black pepper, and salt. Cook for 25-30 minutes, frequently stirring to prevent the Sancocho from sticking to the bottom of the pan.
  • Stir in the coriander and remove from heat.
  • Serve in large bowls and sprinkle coriander as garnish on top.
  • Serve and enjoy!


Sancocho Dominicano is a complete dish as it contains multiple types of meat, herbs, and vegetables that can be served alone. However, Dominicans enjoy Sancocho Dominicano with white rice, avocado slices, and a cold beer


Calories: 365kcalCarbohydrates: 24gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 82mgSodium: 321mgPotassium: 569mgFiber: 6gSugar: 7gVitamin A: 259IUVitamin C: 26mgCalcium: 28mgIron: 3mg
Tried this recipe?Let me know how it was!

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5 from 3 votes (2 ratings without comment)

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One Comment

  1. says:

    5 stars
    I grew up. Eating the soup. From the Restaurant. When ever you are sick.

    My favorite dish..