Sancocho is what you make when the weather turns or someone needs comfort. In the Dominican Republic, the most famous version is sancocho de siete carnes — seven meats — served at celebrations, family reunions, and to people getting over a cold. It is a meal disguised as a soup.
Our version is rich and slow. The broth starts with bones and aromatics — onion, cilantro, oregano, a little ají dulce. We layer in the meats one by one so each contributes the right depth: chicken for sweetness, beef for body, pork for richness. The starches go in last so they hold their shape: yuca, ñame, plantain (verde and maduro), corn on the cob.
Served with white rice and a small dish of avocado, it is a complete meal. The first spoonful is broth and corn; the next is a chunk of yuca; the next is a piece of pork that has been cooking so long it falls apart on the spoon.
On a cold New England day, sancocho is exactly the thing. We make it on weekends and it sells out by mid-afternoon. Call ahead if you want a quart for home.
Pairs well with.
- ·Arroz Blanco
- ·Aguacate (avocado on the side)
- ·Maduros
- ·Limonada