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Home » Dining

Sancocho de Siete Carnes (7-meat Stew)
Submitted by dr1guide on August 1, 2009 – 12:03 pmNo Comment

food_sancochoTime: 90 Mins
Difficulty: Advanced
Serve: 6 people

Before starting to cook: Cut the meat into small pieces. Scrub the meat (except the pork sausage) with the lemon.


  • 2 lbs beef with bones
  • 1 lb of goat meat
  • 1 lb pork sausage (longaniza)
  • 1 lb pork
  • 1 1/2 lb chicken
  • 2 lbs of pork ribs
  • 1 lb of bones from a smoked ham
  • 4 lemons cut in halves
  • 1 tablespoon of mashed garlic
  • 4 tablespoons of oil
  • 1/2 lb of cassava cut into 1.inch thick pieces
  • 1/2 lb of yam cut into 1.inch thick pieces
  • 2 celery stalks
  • 1/2 lb of malanga cut into 1.inch thick pieces
  • 1/2 lb of potatoes cut into 1.inch thick pieces
  • 3 unripe plantains, 2 cut into 1.inch thick pieces
  • 2 cubes of beef stock (optional)
  • 2 corn cobs cut into 2.inches long pieces (may be omitted)
  • 1/2 teaspoon of powdered oregano
  • 1/2 teaspoon of coriander/cilantro
  • 2 teaspoons of vinegar
  • 2 teaspoons of chili pepper sauce or agrio de naranja
  • 10 Bollitos de harina (boiled flour rolls) (optional)


1. Place the beef in a pan and add the celery, coriander, oregano, garlic, vinegar, and salt. Marinate for at least half an hour. In an iron pot heat the oil, add the beef and stir (be careful with hot oil splattering). Cover and simmer for 10 minutes. Add a few spoons of water if the meat sticks to the pot. Add the pork and let simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and let simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning. Add the chicken and let simmer for another 10 minutes.

2. Add 1/4 gallon of water to the pot and bring to a boil. Add the yam, malanga and the two plantains that you had previously cut. Add the bollitos now. Let simmer for 15 minutes. Add all remaining ingredients and adjust water when necessary. Stir regularly to avoid excessive sticking. Let simmer until the last ingredients you added are tender. Grate the remaining plantain and add to the pot. Let simmer until the stew is thick.

3. Adjust salt to taste. Serve while hot with white rice.

The following sancocho recipe (one of the most cherished by Dominicans) is brought to you by Aunt Clara’s Dominican Cookbook, an excellent reference with 100 traditional Dominican recipes; fully illustrated with beautiful color photography. Get your copy by visiting and bring the flavor of the Dominican Republic back home to your kitchen.


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