Sancocho (Dominican)
The Dominican Republic's celebratory cauldron: seven meats and a harvest of root vegetables in a thick, herb-laden broth — sancocho prieto at its most glorious.
What it is
The Dominican Republic's celebratory cauldron: seven meats and a harvest of root vegetables in a thick, herb-laden broth — sancocho prieto at its most glorious. Ingredients: beef, pork, chicken, goat or longaniza, yuca, plantain, yautía, pumpkin, corn on the cob, sofrito, cilantro, oregano, sour orange, avocado and white rice to serve. Recipe: 1) Season and brown the meats in stages. 2) Build the broth; add the longest-cooking roots first. 3) Add each vegetable by cooking time; let the pumpkin dissolve to thicken. 4) Finish with cilantro and sour orange; rest. Serve: in deep bowls with rice, avocado and hot sauce — a Sunday and celebration ritual. Flavor: layered meats, earthy roots, bright herbs. History: descended from Spanish cocido and Canarian stews, rebuilt in the island's fields; a true sancocho de siete carnes is a badge of festive generosity. See also: Mangú, La Bandera Dominicana.
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Questions we ask to fine-tune the help
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World Cuisines
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