Dominican Sancocho Recipe

For those cold and rainy days when we crave a warm broth but don’t want the typical chicken or vegetable soup, I made this recipe call “Dominican sancocho.”

I know that sancocho is prepared in many ways depending on the country, but this is the Dominican version, which is easy to make but delicious.

The good thing about sancocho is that you can add the meat and tuber that you like the most. 

If there is a tuber or type of meat that you don’t like or do not find in your city, you just have to add a little more of the ingredients that you like the most.

So I hope you enjoy the recipe.

It has different steps, and it is a little time consuming, but believe me, it is very easy to do.

Portion for approximately 7 people.

Dominican Sancocho Recipe video


1 large chili pepper (not spicy)

1 large onion

3 large sticks of celery

1 medium bunch of cilantro

3 chicken bouillon cubes (3 tablespoons)


4 cloves of garlic

1/2 tablespoon of oregano



You can use the cut you want, but preferably that part of the meat that has bones and the other with pure mass, since the bone will give it flavor. So make sure to have a mix.

2 lb chicken

2 lb beef

2 lb pork

1 lb pork chop

1 lb chorizo ​​or longaniza

– Tuber

4 large potatoes

1 ½ lb cassava

1 lb sweet potato

1 ½ pumpkin

8 green bananas

3 ears of corn

1 lb white taro

-Meal buns

½ lb wheat flour

1 ½ tablespoon of Salt

4 tablespoons vegetable oil


The first thing we will do is cook the pork (except the cutlet) and the beef, since they take the longest to cook.

Once you have washed pork and beef, you will season it with salt to taste and oregano.

In a large pot where all the ingredients will fit, add 2 tablespoons of oil and once it is hot, add the meat and seal it.

Also, add two cloves of garlic and a half chili pepper. Once the meat is fried, add water to slightly cover the meat.

Cook the meat for an hour or until tender.

While the meat is cooking, peel and cut all the tubers of the size you want and leave them in a bowl with water.

Separate 4 green bananas and squash and boil until soft with ½ teaspoon of salt. Once they are soft, blend until no lumps remain. Reserve.

Now we will make the dough for the flour buns. In a bowl add the flour and salt and mix. Then, make a hole in the center and add the oil. Add the water little by little and knead until it is a soft dough, but making sure it does not stick to your hands. Reserve.

In the large pot, add 1 ½ liter of water, also add the onion, garlic, celery, the remaining half of the chili, the coriander and the powdered chicken broth. Also, add the blended bananas and squash. Mix well

While the broth begins to boil, cut the sausage and the cutlet into medium squares and fry them in plenty of oil until golden brown. Then add them to the sancocho.

When the sancocho begins to boil add the chicken previously seasoned with salt to taste. Also, add the corn and ½ tablespoon of salt.

Now we will make the flour buns. To make them you just have to take a little of the dough and make a roll the thickness and length of your ring finger (you can make it a little bigger but not much). While you are making them, you are adding them to the sancocho.

When the sancocho has boiled for 15 min, add the rest of the tubers.

After 15 more minutes, taste the broth. If you see that it needs flavor, you can season it to your liking. You can add more vegetables or season with more chicken broth powder. Remember that this is a recipe that you will make to your liking.

The sancocho will be ready when all the ingredients are cooked and the broth slightly thick and to your liking.

Serve it with a little of all the ingredients. Then add lemon to taste.

You can accompany this recipe with white rice and avocado.