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Sancocho

Try Deidre Pujols’ recipe for Sancocho, the Dominican stew

I learned to make Sancohco from the Dominican Republic. It is one of those dishes that will make any company feel special. There is no one right way to make Sancocho. I have had countless bowls of this stew, and it is different and delicious every time. Feel free to add or take away whatever ingredient you prefer to make it your own!

Ingredients

2 tablespoons olive oil

1 tablespoon sugar

1 whole chicken, cut up (bone in, skin removed)

2 pounds beef stew meat

1 package pork steaks (cut)

½ cup fresh sazon (see recipe)

2 large chicken bouillon cubes

Water to cover meat

1 tablespoon oregano

1 handful cilantro

1 handful celery, sliced thin

1 handful cubanella peppers, sliced thin

2 plantains, peeled and cut

2 yuccas, peeled and cut

3 or 4 yautia (taro root), peeled and cut

1 large yame (yam), peeled and cut

1 cup of calavaza (west Indian pumpkin), cut

2 ears of corn, chopped into two-inch pieces

Instructions
Heat a large seven-quart pot (the Pujols Kitchen Caldero is perfect for this) on medium heat. Add the oil and sugar. Stir until the sugar turns dark brown.
Add the meats, sazon, and bouillon cubes. Stir until the meat has a nice brown color, about 10 minutes.
Add the water, oregano, cilantro, celery, and cubanella peppers, coating the meat with all the seasoning. Cover and cook for about 20-30 minutes. (Don’t allow all the juices to evaporate).
Add all the roots and vegetables to the meat and top with water to cover all of the ingredients. Cook on low/medium heat for another 30 minutes with the lid on.
Remove a few pieces of taro root, yam and pumpkin with a little bit of liquid and puree it in a blender. Then add it back into the Sancocho. This will thicken the stew and give it a beautiful golden color.
Add additional bouillon cubes for taste.  Serve with white rice. Sazon is one of the first things I learned to make. This marinade is a must in Dominican cooking. Sazon will keep well in the refrigerator for a few months. Larger batches can be kept up to a year in the freezer. You will not experience a better smell in the kitchen than sazon heating up in a hot pan with olive oil.

Ingredients

1 whole onion, any kind you prefer

2 whole green bell peppers

1 whole red bell pepper

½ cilantro stalk

1 whole garlic head

1 tablespoon of dried oregano

¾ cup of white distilled vinegar

Instructions
Chop the ingredients and add them all into a blender or food processor. Mix until blended well. Store the sazon in an airtight container or glass jar.For more great recipes, cookware and kitchen accessories to make wonderful memories in the kitchen, please visit PujolsKitchen.com

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