Reach for more than one meat and give the pot a long, slow simmer so each cut turns tender and the broth grows rich. Finish with a squeeze of sour orange or lime; that bit of acid keeps all the richness from turning heavy.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook2 hr
Makes6 servings
CuisineDominican
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Beef and pork
Chunks of both for a deeper broth. Grass-fed and heritage cuts shine.
Can you make Sancocho in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Sancocho? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Sancocho ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Sancocho gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Sancocho vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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