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When that autumn chill hits the air, home cooks reach for their tried-and-true soup and stew recipes. One of Amalia Moreno-Damgaard’s is Sancocho Dominicano — a hearty dish that’s a staple in Dominican cuisine made with several kinds of meat, spices and root vegetables. 

She shared her tips for making this tasty stew with All Things Considered host Tom Crann on Appetites.

Listen to the full conversation by clicking play on the audio player above. The recipe is below.

Season the beef, chicken, pork, and ham with the sofrito, oregano, thyme, garlic powder, salt and pepper. Let it marinate for at least 30 minutes.

In a large pot, heat the oil over medium heat. Brown the marinated meat, working in batches. Set aside.

Add the vegetables, the browned meat, bay leaf, cilantro, culantro and chicken stock. Bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour.

Remove the acorn squash and potatoes and mash with a potato masher. Return to the pot.

Rectify the seasoning, including adding salt and pepper to taste. Remove the cooked cilantro and culantro.

Tom Crann

Host

Lukas Levin

Author

Cookbook author Amalia Moreno-Damgaard shares a recipe for a hearty meat stew that’s just right for the season. It’s called Sancocho Dominicano.

Warm up with Sancocho Dominicano: a hearty stew that's a recipe for fall comfort

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