Dominican Sancocho

Ingredients

• 200g Beef (chuck), diced
• 200g Pork (ribs or shoulder), diced
• 200g Chicken (thigh or wing), cut into pieces
• 200g Chorizo or salami, sliced
• 2 green plantains, peeled and cut into chunks
• 1 yautia (taro), peeled and diced
• 1 yuca (cassava), peeled and diced
• 2 sweet potatoes, peeled and diced
• 1 pumpkin (e.g., butternut), peeled and diced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 EL sour orange marinade (Naranja Agria) or lime juice
• 2 Liter water or broth
• 1 Bund cilantro, chopped
• Salz und schwarzer Pfeffer Salt and black pepper

Instructions

1. Marinate the beef and pork with salt, pepper, and half of the sour orange marinade or lime juice. Let sit for at least 30 minutes.
2. In a very large pot or Dutch oven, brown the beef over medium heat until lightly browned. Remove. Then brown the pork and remove it as well.
3. Add chicken, chorizo/salami, onion, garlic, and bell peppers and sauté for about 10 minutes until chicken is lightly browned and vegetables are soft.
4. Return the browned beef and pork to the pot. Add water or broth, remaining sour orange marinade (or lime juice), salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
5. Add the green plantains, yautia, yuca, and sweet potatoes. Stir and simmer for another 45 minutes to 1 hour until the root vegetables are tender.
6. Add the diced pumpkin and simmer for another 20-30 minutes until the pumpkin is soft and the sauce slightly thickens.
7. Season with salt and pepper to taste. Sprinkle with fresh cilantro before serving. Serve hot, often with white rice and avocado.

Nutrition