At Los Hermanos Restaurant, we believe that food is more than nourishment—it’s memory, tradition, and love. And few dishes capture the heart of Dominican cuisine like Sancocho.
Sancocho is the Dominican Republic’s ultimate comfort food—a rich, hearty stew made with a medley of meats, root vegetables, and tropical flavors. It’s the dish we turn to for family gatherings, special occasions, and rainy days. Every Dominican “abuela” has her own version, but the soul of the dish remains the same: it’s a dish that brings families together like no other.
Now, we’re sharing a recipe so you can bring a little bit of the island into your own kitchen—or better yet, come taste it the way we make it at Los Hermanos Restaurant.
Authentic Dominican Sancocho Recipe
Ingredients:
Meats:
1 lb beef stew meat (bone-in preferred)
1 lb pork ribs or pork shoulder
1 lb chicken (bone-in pieces)
½ lb smoked longaniza (Dominican sausage), sliced
½ lb oxtail or goat (optional but traditional)
Vegetables & Roots:
2 green plantains, peeled and cut into chunks
2 yuca (cassava), peeled and chopped
2 yautía (taro root), peeled and chopped
1 corn on the cob, cut into rounds
1 auyama (Caribbean pumpkin), peeled and cubed
Seasonings:
1 red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 bunch cilantro
1 bunch culantro (optional)
2 limes (for cleaning meat)
1 tsp oregano
1 tsp ground black pepper
2 chicken bouillon cubes (or to taste)
Salt to taste
2 tbsp oil (for sautéing)
Instructions:
1. Clean and Season the Meats
Rinse all meats with water and lime juice.
Season with garlic, oregano, salt, and pepper. Let marinate for at least 30 minutes (overnight is even better).
2. Brown the Meats
In a large caldero or heavy pot, heat oil over medium-high heat.
Brown the meats in batches to develop flavor. Add longaniza last so it doesn’t overcook.
Once browned, return all meats to the pot.
3. Build the Broth
Add chopped onion, bell pepper, and half the cilantro.
Pour in enough water to cover the meats. Bring to a boil, then reduce to a simmer.
Cook for about 45 minutes to 1 hour, until meats are tender.
4. Add the Root Vegetables
Add plantains, yuca, yautía, corn, and auyama.
Add bouillon cubes and more water if needed to cover everything.
Simmer for another 45 minutes, stirring occasionally to prevent sticking.
5. Finish and Serve
Adjust salt and seasoning to taste.
Add remaining cilantro and culantro just before serving.
Serve hot with white rice, avocado slices, and a splash of hot sauce or lime juice if desired.
Tips from Los Hermanos Restaurant:
Sancocho de Siete Carnes (seven-meat sancocho) is the most festive version—perfect for holidays.
Let the stew rest for 15–20 minutes before serving to deepen the flavors.
Whether you’re Dominican born and raised or discovering our cuisine for the first time, Sancocho is a dish that brings people together. Come visit Los Hermanos Restaurant and let us serve you a bowl of tradition, made with love.
Place your catering order with us by visiting https://hermanosrestaurant.com/order-catering/
For more on Sancocho and a brief history of this traditional Dominican dish, visit our sister restaurant Mecho’s Dominican Kitchen at www.mechoskitchen.com