Sancocho

Sancocho is a meat-and-root-vegetable stew with several regional forms. Clara Gonzalez’s selected Dominican seven-meat version combines beef, goat, pork belly, chicken, pork ribs, smoked ham bones and supplied longaniza with plantain, kabocha squash, yam, malanga and cassava.

The supplied small pieces of beef chuck, goat and pork belly are placed in a large bowl with lime juice, minced cilantro, dried ground oregano, crushed garlic and salt. They are coated with the seasoning and left to marinate.

Vegetable oil heats in a large pot. The seasoned meats are added and stirred until browned. Chicken, pork ribs, smoked ham bones, supplied longaniza and the selected optional sliced corn follow, with further stirring.

Water is poured into the pot and brought to a boil. The supplied pieces of squash, plantain and roots are added. The remaining whole peeled plantain is grated into a pulp and added to the same pot.

The stew simmers covered until the roots are cooked and the liquid thickens. More of the same cooking water is added if needed; alternatively, uncovered simmering reduces the liquid. Salt adjusts the seasoning. The selected serving follows the author’s suggestions of ready white rice, supplied avocado slices and optional ready hot sauce.