My Sancocho Dominicano (Tropical Meat & Vegetable Stew)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beef, tip round, 1 lb Chorizo, pork and beef, 1 lb Pork, fresh, loin, boneless, separable lean and fat, 1 lbBeef, eye of round, 1 lbChicken Drumstick, 1 lbChicken Thigh, 1 lbWater, 4 qtsCured Ham, 2 lbsLimes, 2Garlic, 1 tspCorn Oil, 4 tbsp Green Bell Peppers, 1 cup, chopped Yucca Boiled, 0.5 cup Sweet potato, cooked, 0.5 cup Celery, raw, 2 tbsp Yautia (aka tannier), 1 cup, sliced Potato, raw, 1 cup dicedPlantains, 2 cups sliced and choppedCaldo Maggi Carne, 1 cubeCaldo Maggi Gallina, 1 cubeSweet Corn, Fresh, 2 medium earsOregano, ground, 0.5 tsp Cilantro, raw, 0.5 tbspCider Vinegar, 0.5 tbsp Oranges (preferably bitter), small size 0.5
~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 pour corn oil into and get a to a medium flame and warm temperature (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 pieces of pork in pot and cook for about 15 minutes with other ingredients 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 10 minutes.
~Stir frequently and pour water as needed (avoid ingredients to stick onto pot or together) for about 20 minutes.
~Continue to blend until vegetables has softened (about 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.
~Combine ingredients well.
~ In a large pot pour corn oil into and get a to a medium flame and warm temperature (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 pieces of pork in pot and cook for about 15 minutes with other ingredients 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 10 minutes.
~Stir frequently and pour water as needed (avoid ingredients to stick onto pot or together) for about 20 minutes.
~Continue to blend until vegetables has softened (about 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.
Nutritional Info Amount Per Serving
- Calories: 961.5
- Total Fat: 53.4 g
- Cholesterol: 231.7 mg
- Sodium: 2,520.6 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 3.5 g
- Protein: 87.1 g
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