Dinner · 120 min · caribbean

Sancocho

Beef short ribs does the heavy lifting here, with chicken thighs rounding it out. A Caribbean dinner that takes 120 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef short ribs
• 1 lb Chicken thighs
• 1 lb Yuca
• 2 Green plantains
• 3 Corn on the cob
• 3 Potatoes
• 0.75 cup Sofrito
• 1 cup Fresh cilantro
• 2 Lime

Steps

1. Simmer the short ribs in salted water for 45 minutes, skimming, until the broth is rich. Add the chicken thighs for the last 25 minutes.
2. Stir in the sofrito and add the yuca, plantains, corn cut into thirds, and potatoes. Simmer 30 minutes more until everything is tender.
3. The broth should be hearty and slightly thickened from the starches — sancocho is a meal, not a starter. Season boldly.
4. Stir in most of the cilantro off the heat.
5. Serve in deep bowls with lime wedges, avocado slices, and white rice on the side. The Dominican cure-all — for colds, hangovers, and homesickness alike.

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