Sancocho de Tres Carnes

Introduction

Sancocho is a hearty and flavorful stew that is popular in many Latin American countries. It is a dish that varies greatly depending on the region, with different meats and vegetables added to create a unique taste. In the Dominican Republic, one of the most beloved versions is Sancocho de Tres Carnes, which features a combination of three different types of meat. This versatile and nourishing stew is perfect for family gatherings and celebrations, traditionally served with rice, avocado, and a slice of lime.

History of Sancocho

The origins of Sancocho can be traced back to Spain and the Canary Islands, where a similar dish known as olla podrida was made. The word "sancocho" itself is believed to derive from the Spanish verb "sancochar," which means to parboil. As Spanish colonists and African slaves settled in Latin America, they adapted the recipe to include ingredients native to the New World.

In the Dominican Republic, Puerto Rico, Colombia, and other Latin American countries, Sancocho became an integral part of the culinary tradition, with each making adjustments based on locally available ingredients and cultural preferences. Today, Sancocho is celebrated as a symbol of unity and community, often bringing families and friends together.

Ingredients

• Beef - 500g
• Pork - 500g
• Chicken - 500g
• Yuca - 500g
• Taro - 500g
• Plantains - 2 Green
• Corn - 2 Ears
• Butternut Squash - 300g
• Cilantro - 1 Bunch
• Onion - 1 Large
• Bell Pepper - 1 Large
• Garlic - 4 Cloves
• Oregano - 1 Tsp
• Lime - 1
• Salt - to taste
• Black Pepper - to taste
• Olive Oil - 3 tbsp

Preparation

Marinating the Meats

Begin by marinating the beef, pork, and chicken. In a large bowl, combine the meats with oregano, minced garlic, lime juice, salt, and black pepper. Cover the bowl and allow the meats to marinate in the refrigerator for at least 1 hour, allowing the flavors to meld.

Preparing the Vegetables

While the meats are marinating, prepare the vegetables. Peel and cut the yuca and taro into manageable chunks. Slice the plantains into 1-inch rounds. Husk and slice the corn into thirds. Dice the onion and bell pepper, and roughly chop the cilantro.

Cooking Process

Searing the Meats

Heat olive oil in a large pot over medium-high heat. Add the marinated beef, pork, and chicken, searing each piece until brown on all sides. Once browned, remove the meats from the pot and set aside.

Building the Stew

In the same pot, sauté the onion and bell pepper until they begin to soften. Return the meats to the pot and add enough water to cover the ingredients. Bring the pot to a simmer, loosely cover, and let it cook for about 30 minutes. [Check cooking timer for precision]

Adding Vegetables

Next, add the prepared yuca, taro, plantains, corn, and butternut squash to the pot. Add more water to ensure all ingredients are submerged. Continue to simmer for another hour or until the meats are tender, and the vegetables are cooked through. Taste and adjust seasoning with salt and black pepper if needed.

How to Enjoy

Serve the Sancocho hot accompanied by white rice, sliced lime, and a sprinkle of fresh cilantro. For the best experience, pair it with a crisp, cold beverage to balance the stew's rich flavors. This comforting dish is best enjoyed with family and friends, making cherished memories around the table.