Sancocho for a rainy day!

Dominican Sancocho Recipe

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Hello friends!!

A few days ago I shared some pics of a “proper Sancocho” which is, in simple terms, a huge one. The kind of Sancocho you make when you have people over, when you have a party or some kind of celebration.

I had not shared the recipe on “Dominican Heat”. Dominican Heat is many months younger than its older sister which is why many recipes have not made their way yet.


As today we have a storm, cloudy skies and some rain, the opportunity seems ideal for a Sancocho. Whenever it rains, Dominicans automatically think of Sancocho. This version is a quick, shorter version that has little to envy from the longer more elaborate one.

This is a small version for 2 adults and 3 children or 4 adults.

Ingredients for a Dominican sancocho

  • Chicken (2 whole tights)
  • Beef (today I  didn’t use any)
  • Pork (I used some tail and some longanizza)
  • Pumpkin (The soul of any good Sancocho as it gives thickness to the broth)
  • 2 large onions.
  • 1 green Cubanela (green) pepper.
  • Cilantro, culantro, celery (1 small package of the first 2, a stick of the last)
  • Garlic paste (2 tbsp.)
  • 1 plantain (without it it’s not considered Sancocho)
  • 1 lb. cassava. (yuca)
  • 1 lb. white yautía
  • 1 lb. yellow yautía
  • 2 green bananas (not ripe, as it would make everything sweet)
  • 1 bouillon cube
  • Sour orange juice (just a tbsp.)
  • Salt.

Directions for preparing a Dominican sancocho

Season and color your meat. The best way is following the old Cibao technique of burning some sugar in oil and then adding the meat there until it has fantastic color.

Dominican sancocho

Add some 2 liters of water (you will have to add more later probably) and all ingredients. Let is all boil and follow up.

As different tubercules and roots (We call them all “viveres”) have different cooking points, check continuously and take out as soon as they’re soft and ready. The only exception is the pumpkin since we use for thickness. That you’ll just leave until it dilutes. If it doesn’t, help it a bit by mashing it inside the pot. All vegetable seasonings should be left whole so that at the end you can take them out easily. The last thing to be ready will be the meat. When very soft and ready add everything back and let if a few more minutes or until it boils again.

When ready turn off, add the sour orange juice, rectify the salt and enjoy!

Easy and tasty! Right?!

Hope you enjoy! Don’t go far! No even the storm and the rain will bring this heat down!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Soups and crémes, Traditional Dominican Food and tagged , , . Bookmark the permalink.

7 Responses to Sancocho for a rainy day!

  1. kat says:

    I want!!!! I love meaty and hearty soups like that!

  2. Doug says:

    I have lived 49 years and for the first time ; I boiled some plantains mashed and put butter on them and said, “Mmm! that’s Good .” Then I took some of them and fried in a little oil and “MMm! even better ! ” Life is certainly full of pleasant surprises.

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