- Cuisine Dominican
- Course Soup
- Prep 30 min
- Cook 90 min
- Serves 6
Ingredients
- 1 lb organic grass-fed beef chuck roast, cubed
- 2 cups organic pumpkin (auyama), diced
- 1 cup organic yuca (cassava), peeled and cubed
- 1 cup organic malanga (yautia), peeled and cubed
- 2 firm green plantains, peeled and cut into thick rounds
- 1 ear organic sweet corn, cut into thick rounds
- 3 tbsp extra virgin olive oil
- 4 cloves organic garlic, minced
- 1 small white onion, diced
- 1 ají dulce or cubanelle pepper, seeded and minced
- 8 cups organic beef bone broth
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 bunch fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Clean swaps
Every ingredient in this recipe, ready to shop — including our clean upgrade picks.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_159b64b2-106b-4673-b71d-06ee2a7e7d20.jpg)
We don't have a clean pick for these yet — know one?
Trending across the site right now
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
Instructions
- Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.
- Sear the beef cubes in batches until browned on all sides; remove from the pot and set aside.
- Add the diced onion, garlic, and minced ají dulce to the pot. Saute for 4-5 minutes until soft.
- Return the beef to the pot and pour in the bone broth, then add the oregano, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer for 1 to 1 1/2 hours, until the beef is fork-tender.
- Stir in the pumpkin, yuca, and malanga. Continue to simmer for another 25 minutes until the root vegetables begin to soften; the pumpkin will break down and thicken the broth.
- Add the plantain and corn rounds. Simmer for an additional 15-20 minutes until all ingredients are tender.
- Remove from heat and stir in the fresh chopped cilantro. Serve with lime wedges (traditionally alongside white rice and avocado).
FAQ
Is this Típico-Style Sancocho Dominicano gluten-free?
Yes, this recipe is naturally gluten-free as it utilizes only whole-food ingredients.
Can I swap the beef for a leaner protein?
Yes, you can substitute pasture-raised chicken thighs for the beef; simply reduce the total simmer time by about 20 minutes to reach the desired tenderness.
Can I use carrots instead of sweet potatoes in this Típico-Style Sancocho Dominicano?
Absolutely! Carrots are a great substitute and will add a different flavor profile while maintaining the nutritional value.
How well does the Típico-Style Sancocho Dominicano freeze? Can I make it ahead of time?
The sancocho freezes well. Just ensure it is cooled thoroughly before portioning into freezer-safe containers for up to 3 months.
When cooking the meats, should I brown them first before adding to the vegetables?
Browning the meats beforehand helps add depth of flavor, so it’s recommended if you have time.
What makes this version healthier compared to versions served in restaurants?
Using organic root vegetables and pasture-raised meats ensures minimal additives and higher nutritional content, making this version healthier.
How did this recipe work for you?
What went wrong? (skip)
Thanks — your feedback helps us improve this recipe.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.