Sancocho Dominicano (Dominican Mixed-Meat and Root Vegetable Stew)

Method

1. 1

   Rub the beef, pork and chicken with lime juice and a big pinch of salt, then rinse and pat dry.

   💡 This quick citrus wash is standard Caribbean prep — it cleans and tightens the meat before it browns.

2. 2

   Brown the meats in batches in a splash of oil in the stockpot, then set them aside.

3. 3

   Sauté the onion and garlic in the same pot until soft, return the meats, and add water to cover generously. Bring to a boil, skim, and simmer 45 minutes.

4. 4

   Add the cassava, plantain and squash; simmer 20 minutes more.

5. 5

   Add the potato and corn; simmer until everything is tender and the broth has thickened into a light gravy, about 20 minutes.

   💡 The squash breaking down is what gives sancocho its body — mash a piece or two against the pot wall if it needs thickening.

6. 6

   Season with salt and stir in the chopped cilantro.

7. 7

   Ladle into deep bowls with white rice and avocado slices on the side.