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Dominican · Caribbean

Sancocho de siete carnes

Non-vegetarian

The Dominican Republic's celebratory stew: several meats simmered with cassava, malanga, plantain, squash and corn until the broth turns thick and golden. This home version uses five meats.

Sancocho de siete carnes is a Dominican stew from Dominican Republic, ready in about 3 hours 10 minutes and made with beef chuck and cassava. It serves 10 and is rated intermediate to cook.

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Prep
40 min
Cook
2 h
Rest
30 min
Total
3 h 10 min
Serves
10
Level
Intermediate
Calories
446

Ingredients

10 servings

Equipment

Method

  1. Step 1

    Season the beef, pork and chicken with the lime juice (opens in a new tab), garlic (opens in a new tab), oregano (opens in a new tab), half the cilantro (opens in a new tab) and 1 tsp salt and leave for 30 minutes.

    • 10 min

    Food safety: Keep raw poultry and meat refrigerated if marinating longer.

  2. Step 2

    Heat the oil in a large stockpot and brown the beef and pork with the sausage (opens in a new tab) and ham (opens in a new tab). Add the onion (opens in a new tab) and pepper, cover and let the meat sweat in its juices for 15 minutes, adding a splash of water if it sticks.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Add the chicken and cook 5 minutes, then pour in the water and simmer, partly covered, for 40 minutes.

    • 45 min
    • medium-low heat

  4. Step 4

    Add the pumpkin (opens in a new tab), cassava (opens in a new tab) and malanga and simmer 20 minutes, then add the plantain (opens in a new tab) and corn (opens in a new tab) and cook 25 minutes more, until the roots are tender and some of the squash has melted into a thick broth. Season with the remaining salt and cilantro (opens in a new tab).

    • 45 min
    • medium-low heat

    Food safety: Cassava must be fully cooked; discard the woody central core.

  5. Step 5

    Serve in deep bowls with white rice (opens in a new tab) and avocado (opens in a new tab) on the side.

    • 3 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Dominican Republic · Well documentedSancocho exists across the Spanish-speaking Caribbean and Colombia; the multi-meat version is particularly Dominican.More food from Dominican Republic
Dish
Lunch · Dinner · Stews & braises · Soups · Main courses
Cooking method
Stewed, Simmered
Taste
savoury, rich, herby, garlicky
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Festive & celebration · Batch cooking · Freezer-friendly
Cook more with
Beef chuck · Cassava · Pork shoulder · Chicken thigh · Pork sausage · Ham
Techniques
Simmering · Stewing

Allergens

  • May contain: Wheatfrom pork sausage
  • May contain: Glutenfrom pork sausage
  • May contain: Sulphitesfrom pork sausage

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

446 kcal per serving

Calculated

1 serving ≈ 630 g · recipe makes 10

Where the energy comes from

  • Protein 26%
  • Carbohydrate 38%
  • Fat 37%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy446 kcal71 kcal
Protein29.2 g4.6 g
Carbohydrate42.8 g6.8 g
Net carbohydrate39.8 g6.3 g
Sugars10.1 g1.6 g
Added sugars0 g0 g
Fibre3 g0.5 g
Fat18.4 g2.9 g
Saturated fat4.9 g0.8 g
Trans fat——
Cholesterol105 mg17 mg
Sodium992 mg157 mg
Salt equivalent2.5 g0.4 g
Vitamins & minerals per serving
Potassium
1081 mg
Calcium
76 mg
Iron
3 mg
Magnesium
77 mg
Vitamin A (RAE)
162 µg
Vitamin C
34 mg
Vitamin D
0.6 µg
Vitamin B12
1.6 µg
Folate (DFE)
46 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: long-grain white rice, avocado.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Mash a few pieces of root vegetable against the side of the pot to thicken the broth further.

Common mistakes

  • Adding plantain at the start — it disintegrates and turns the broth gluey.

Serve with

  • Always with white rice, avocado and a few drops of hot sauce.

Storage

  • Refrigerate up to 3 days or freeze for 3 months.

Reheating

  • Reheat gently with a splash of water until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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