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Dominican Sancocho

Name: Dominican Sancocho
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 plantain; 1/2 pound kabocha squash; Salt to taste; 1 tablespoon oil; 1/2 cup yellow onion, chopped; 1/2 tablespoon garlic, minced; 1/2 cup cubanelle or green bell pepper, chopped; 1 can (19 oz) Progresso™ red kidney beans, rinsed and drained; 1 lb pork chops; 1 tablespoon cilantro, chopped; 1/4 teaspoon white vinegar; 1/8 teaspoon dried oregano, ground

Prep 15 min
Total 40 min
Ingredients 12
Servings 4

Sancocho is the term used in various Latin American countries to refer to hearty stews. In the Dominican Republic sancocho is a staple dish, and there is also a version made of beans that is called sopión in some parts of the country. In this recipe, the base of the stew is beans that have been cooked and blended to form a cream. Some people prefer to feel the texture of the beans, so only some are blended while others are left whole, but the rest of the process is very similar and includes fewer root vegetables than a traditional sancocho. In reality, there's no exact science as to what goes into a sancocho as long as the concept remains the same. The result is an amazing dish that’s perfect for rainy days, or any time you need the perfect dish to lift you up.

Ingredients

1 plantain
1/2 pound kabocha squash
Salt to taste
1 tablespoon oil
1/2 cup yellow onion, chopped
1/2 tablespoon garlic, minced
1/2 cup cubanelle or green bell pepper, chopped
1 can (19 oz) Progresso™ red kidney beans, rinsed and drained
1 lb pork chops
1 tablespoon cilantro, chopped
1/4 teaspoon white vinegar
1/8 teaspoon dried oregano, ground

Directions

1

In a medium pot, boil the plantains and kabocha squash with enough water (salted to taste) to cover them. Cook until soft and tender, around 10 minutes. Set aside and do not discard the liquid after boiling.
2

While the plantains and squash are cooking, heat the oil in a large pot and cook the onion, garlic and pepper until fragrant and translucent, about 3 minutes.
3

Add the beans and toss until well coated by the onions, garlic and pepper mixture, about 5 minutes.
4

In the meantime, sear the pork chops in a sauté pan and set them aside.
5

Go back to your beans and blend them with 2 cups of the liquid from the boiled plantain and squash.
6

Return the beans to the pot and add the seared meat, cilantro, vinegar, oregano and cooked plantains and squash.
7

Add enough water to bring the stew to your desired consistency.
8

Cook on low for 10 more minutes.
9

Adjust salt to taste and serve.

If you prefer, add smoked pork chops or any other type of smoked meat to add depth of flavor to this wonderful stew.

No nutrition information available for this recipe

Sancocho is the term used in various Latin American countries to refer to hearty stews. In the Dominican Republic sancocho is a staple dish, and there is also a version made of beans that is called sopión in some parts of the country. In this recipe, the base of the stew is beans that have been cooked and blended to form a cream. Some people prefer to feel the texture of the beans, so only some are blended while others are left whole, but the rest of the process is very similar and includes fewer root vegetables than a traditional sancocho. In reality, there's no exact science as to what goes into a sancocho as long as the concept remains the same. The result is an amazing dish that’s perfect for rainy days, or any time you need the perfect dish to lift you up.