The Recipe · No.816 · Sancocho

Sancocho, and Where to Source It

Use more than one meat and give it a long, slow simmer so everything turns tender and the broth goes rich. A squeeze of sour orange or lime at the end keeps all that richness bright.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep25 min
Cook2 hr
Makes6 servings
CuisineDominican
Cook it with
Instant PotSlow cookerOne-pot
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.

Part One
The Ingredients — and where to get them
Beef and pork
Chunks of both for a deeper broth. Grass-fed and heritage cuts shine.
600 g total
Source it →
Chicken
Bone-in pieces added for a third layer of flavor. A pasture-raised bird is best.
300 g
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Yuca and plantain
Peeled and chunked; they thicken the broth as they soften. Fresh, bought local.
4 cups
Local / market
Corn
Cut into cobs and added near the end. Fresh sweet corn is best.
2 cobs
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Onion and garlic
The aromatic base with herbs. Fresh.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Season and brownSeason the meats with garlic and herbs and sear them.
  2. SimmerAdd water and the harder root vegetables and simmer an hour and a half until the meat is tender.
  3. Add the soft onesAdd the plantain and corn for the last half hour.
  4. FinishBrighten with sour orange or lime and serve with rice and avocado.
Part Three
The Toolkit

Large pot · Tongs · Ladle

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© 2026 5best2buy · Worth The Hunt · Recipe No.816