Sancocho Dominicano (Dominican Meat and Root Vegetable Stew)

Season the meats

Rub the chicken, pork and beef with the lime juice, crushed garlic, salt and oregano. Let the meat marinate for 30 minutes at room temperature.

• 500 g chicken
• 400 g pork
• 400 g beef
• 2 limes lime juice
• 4 cloves garlic
• 2 tsp salt
• 1 tsp oregano

✅ Done when: meat is evenly coated with marinade

Brown the meats

Heat the oil in a very large pot (at least 6 litres) over medium-high heat. Add the beef and pork and brown for about 8 minutes, stirring often, until browned on all sides, then stir in the onion, green pepper and half the coriander and cook for 5 minutes more, until softened.

• 3 tbsp oil
• 400 g beef, marinated
• 400 g pork, marinated
• 1 onion
• 1 green pepper
• half the bunch coriander

✅ Done when: meat is browned on all sides and the onion is soft and fragrant

Start the broth

Pour in 1 litre of the water, cover the pot and simmer over medium-low heat for 40 minutes, until the beef and pork start to soften.

• 1 litre water

✅ Done when: beef and pork are starting to soften but not yet fully tender

Add the chicken and hard root vegetables

Add the chicken, the remaining 2 litres of water, the plantains, yuca and yautía. Cover and simmer for 30 minutes.

• 500 g chicken, marinated
• 2 litres water
• 2 plantains
• 300 g yuca
• 300 g yautía

✅ Done when: chicken is opaque and reaches 74°C/165°F; plantains and yuca are fork-tender but still hold their shape

Add the squash and corn

Add the auyama and corn and simmer, uncovered, for 20 minutes more, stirring occasionally; mash a few pieces of root vegetable against the side of the pot if you want a thicker broth. Taste and add more salt if needed.

• 300 g auyama
• 2 corn cobs
• to taste salt

✅ Done when: squash has broken down and the broth has thickened

Serve

Stir in the remaining coriander. Ladle into deep bowls and serve with white rice, sliced avocado and lime wedges on the side.

• remaining half bunch coriander
• to serve rice, avocado and lime wedges