Dominican Sancocho (Beef, Chicken and Pumpkin Stew)
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Ingredients
- 400 g beef shin, diced
- 400 g bone-in chicken thighs and drumsticks
- 300 g pumpkin, peeled and cubed
- 300 g cassava
- 2 corn on the cob
- 1 ripe plantain
- 1 onion
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 44 g
- Carbohydrate
- 61.6 g
- of which sugars
- 15.4 g
- Fat
- 18.7 g
- of which saturates
- 6 g
- Fibre
- 5 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef and chicken pieces in a large pot over a high heat for 6-8 minutes.
- 2
Add the sliced onion and crushed garlic and cook for 5 minutes, then pour in 1.5 litres water.
- 3
Bring to the boil, then cover and simmer for 45 minutes until the meats are almost tender.
- 4
Add the pumpkin, cassava, corn (cut into rounds) and sliced plantain, and simmer for a further 25 minutes until all the vegetables are tender.
- 5
Serve the sancocho hot, straight from the pot.
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