El Sancocho
Among the many stews and soups available in Dominican cuisine, this is the king of them all. El sancocho is a meat, tuber, and vegetable stew that is loved by every Dominican under the sun. Before your eyes, a broth will reveal a gourmet treasure.
The Dominican Republic isn't the only place where the name "sancocho" (never "salcocho") is used to describe a meaty stew. Sancochos are found in several Latin American nations, however they are not all the same. There is a version for each of these countries.
Different variants of traditional sancocho can be found in the Dominican Republic, depending on the preferences of each family and cook. However, many guidelines appear to be universal: never add potatoes, noodles, or tomato sauce.
Sancocho is frequently served on special occasions because it comprises a lot of ingredients and takes a long time to create. The time it takes to prepare, on the other hand, is best spent with friends.
Ingredients:
- Pork Meat or a combination of pork, beef and chicken.
- Smoked Pork Neck Bones.
- Seasonings: salt and pepper, oregano, adobo and whole allspice.
- Sofrito.
- Chicken Bouillon.
- Lime.
- Vegetables: Plantains, corn, carrots, yuca, yautia, auyama.
- Herbs: cilantro, recao culantro (cilantro ancho) and thyme.
