Sancocho (Dominican Pork Stew)


3 lbs pork loin, cut into 2 inch chunks
kosher salt and black pepper to taste
2 onions, minced
1 leek, chopped, white parts only
6 cloves garlic, chopped
1 tbs chopped cilantro
1 tbs chopped parsley
2 bay leaves
1 hot red pepper, seeded and chopped
4 tbs bitter orange juice or 3 tbs orange juice and 1 tbs lime juice
2 green plantains, peeled and sliced
1 ripe plantain, peeled and sliced
1 lb sweet Italian sausage, sliced
1 tbs vegetable oil
1 lb yucca, peeled and cubed
1 lb calabaza pumpkin, peeled and sliced (available at Latin markets)
1 lb sweet potatoes, peeled and sliced
1 lb yam, peeled and sliced (available at Latin Markets
3 ears of corn, cut into 3 pieces each
4 cups of chicken stock
1 cup sofrito (use search engine on landing page for recipe)
1-2 habanero peppers, seeded and diced

Sancocho is the national dish of the Dominican Republic. This version uses only pork as the meat, but in the D.R. it is usually prepared with a combination of beef, pork, chicken and tripe. Feel free to experiment and use the meat or meats of your choice. This recipe has a lot of ingredients, but is well worth the effort.


  • Season the pork and sausage with salt and pepper.
  • Add to a large stock pot with a little oil and brown on all sides.
  • Add the onions, leeks, garlic and sofrito continue to saute until onions have softened slightly.
  • Add the chicken stock along with all the other ingredients, except for the green plantains.
  • Add enough water to cover and bring to a simmer.
  • Mean while soak the green plantains in lime juice for 10 minutes. Drain and add to the stock pot.
  • Simmer for about 2 hours. The pumpkin will disintegrate and give you stock a wonderfull orange color.
  • Taste for seasoning and adjust if necessary.
  • Serve with rice and peas.




30 min


2 hr


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