With a large extended family, Maria Cruz knows how to cook for a crowd. Her son, Luis, always jokes that Dominicans only know how to cook large amounts of food—Maria doesn’t bat an eye when she needs to cook for more than twenty guests! Sancocho is typically made at their home as a celebratory meal.
Maria's Sancocho (Meat Stew)
This is a true BIG crowd-pleasing dish—with loads of meats and a variety of vegetables, there is something for everyone in this pot!
Ingredients
- 1 pound (455 g) pork ribs
- 1 pound (455 g) beef neckbone
- 1 pound (455 g) chicken drumsticks
- 3 tablespoons adobo seasoning
- 3 tablespoons dried oregano
- 3 tablespoons garlic powder
- Juice of 3 limes
- 1/2 cup (120 ml) Mojo marinade (Maria prefers Goya brand)
- 3 tablespoons canola or other neutral oil
- 4 chicken bouillon cubes
- 3 stalks celery, diced large
- 1/2 large onion, sliced
- 1/2 green pepper
- 1/2 bunch (about 1/2 cup/ 25 g) cilantro
- 1 yucca, peeled and cut into 1-inch (2.5-cm) pieces
- 1 carrot, peeled and cut into 1-inch (2.5-cm) pieces
- 1 kent pumpkin or butternut squash, peeled and diced
- 3 green plantains, peeled and cut into 1-inch (2.5-cm) pieces
- 1 teaspoon coarse salt
- 2 ears corn, husked and cut into ½-inch (12-mm) coins
Instructions
- Combine the pork, beef, and chicken with 1 tablespoon each of adobo, oregano, and garlic powder; the juice of 2 limes; and ¼ cup (60 ml) of the Mojo marinade in a large bowl. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- Heat the oil in a very large stockpot over medium-high heat. Remove the meat from the marinade. Working in batches, brown the meats for 4 to 5 minutes on all sides.
- Return all the meat to the pot and add the bouillon cubes, celery, onion, green pepper, and the cilantro plus enough water to cover. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour.
- Add the rest of the vegetables, except for the corn.
- Add 2 tablespoons each of adobo, oregano, garlic powder; the salt; the remaining 1/4 cup (60 ml) Mojo marinade; and the juice of one lime. Add more water, if needed, until all of the vegetables are covered by liquid.
- Stir the contents carefully and lay the corn coins on top. Increase the heat and bring to a boil, then reduce to a simmer, cover, and cook the stew until the vegetables are fork-tender and the meat is falling apart, about 40 more minutes.
Notes
Excerpted from Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women by Anna Francese Gass © 2019 Anna Francese Gass. Published by Harper Design, an imprint of HarperCollins Publishers. Photos © 2019 by Andrew Scrivani.