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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 462.7
  • Total Fat: 25.0 g
  • Cholesterol: 95.4 mg
  • Sodium: 777.6 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 30.4 g

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My Healthier Version of Sancocho Dominicano (Tropical Meat & Vegetable Stew)

Submitted by: MILLY1879
My Healthier Version of Sancocho Dominicano (Tropical Meat & Vegetable Stew)

Introduction

This is an adjustment to an original recipe that I am used to having since I was a little girl.Having a family now, we value our families nutritional intake as well as flavors in which we can enjoy.This recipe is for that wish to enjoy the rich flavors without worrying about paying for it later :-) This is an adjustment to an original recipe that I am used to having since I was a little girl.Having a family now, we value our families nutritional intake as well as flavors in which we can enjoy.This recipe is for that wish to enjoy the rich flavors without worrying about paying for it later :-)
Number of Servings: 8

Ingredients

    Beef, tip round, 1 lb
    Chorizo, pork and beef, 1 lb
    Chicken Drumstick, 1 lb
    Water, 1 gallon
    Chicken Thigh, 1 lb
    Limes, 2 fruit (small)
    Garlic, 1 tsp
    Butter, whipped, 1/2 tbsp
    Green Bell Peppers 1/2 cup, chopped
    Yucca Boiled, 1/2 cup
    Sweet potato, cooked, 1/2 cup
    Celery, raw, 2 tbsp
    Yautia (tannier), 1 cup, sliced
    Potato, 1 cup diced
    Plantains, 2 cup sliced
    Caldo Maggi Carne, 1 cube
    Caldo Maggi Gallina, 1 cube
    Sweet Corn, Fresh, 2 medium ears, cut in pieces
    Oregano (dry), 1/2 tsp
    Cider Vinegar, 1/2 tbsp
    Bitter Oranges (preferred), 1/2 small

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Directions

~Place the beef in a frying pan and mix in the celery, along with the herbs, garlic, vinegar, and spices.
~Combine ingredients well.
~ In a large pot place whipped butter into a medium flame for about 20-30 seconds.
~Place the beef from frying pan (along with remainding ingredients) to pot and blend well.
~Cover and wait for one minute, then continue to blend.
~Place caldo's de pollo (chicken) and res (beef) into pot with ingredients slowly and blend well.
~Continue to turn until the meat starts to stick to the pot, for about 20 minutes.
~Place the remainder of ingredients and cook for about 15 minutes while pouring water as necessary.
~Place and fix the rest of the meat accordingly and lower flame to a low simmer (as you are stirring the contents continuously) for another 10 minutes.
~Pour about 1/4 gallon of water (2 cups) and bring to a gentle boil and steam (about 5 minutes).
~Adjust the sweet potato, potatoes, corn, and plantains (pre-cut) accordingly.
~Boil for about 5 minutes.
~Stir frequently and pour water as needed (avoid ingredients to stick onto pot or together) for about 15 minutes.
~Continue to blend until vegetables has softened (about 5-10 minutes) and sauce has thickened.
~Add salt/ or other spices if desired.
~Remove away from heat and enjoy.
~Makes 8-1 bowl servings.




Number of Servings: 8

Recipe submitted by SparkPeople user MILLY1879.






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