Hola everyone! Help with sancocho

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mojito

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Nov 20, 2014
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I live in New Jersey and am looking to make sancocho for the first time but I'm having trouble finding authentic ingredients. Also, if anyone has a recipe they would like to share that would be great! I plan on cooking outside in a large cast iron pot over a wood fire, with some Brugal and Presidente at my side. haha

I was able to find Dona Juana longaniza online, but that's it. Thanks alot! I miss the DR, can't wait to go back!
 
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judypdr

Active member
Jul 23, 2011
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My sister moved back to the US but while she lived here she learned how to cook many Dominican dishes, including Sanchoco. If you pm me, I will connect the two of you by email. I'm sure she could tell you if substitute ingredients can be found (easily) in tthe U.S.
 
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the gorgon

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Sep 16, 2010
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judypdr said:
My sister moved back to the US but while she lived here she learned how to cook many Dominican dishes, including Sanchoco. If you pm me, I will connect the two of you by email. I'm sure she could tell you if substitute ingredients can be found (easily) in tthe U.S.
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especially a substitute for that abominable longaniza.
 
M

Matilda

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Sep 13, 2006
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One of the great things about sancocho is you can use what you have. You must use cilantro and ancho is better if you can find it as it is stronger. For the root veg we usually use yautilla, ?ame, plantain, yuca and auyama. If you can't get yautilla use turnip instead, or even some carrots. My husband cooks the meat first (we use beef on the bones, but as Aunt Clara says you can use them all!) in lots of water with salt, cilantro, onion, garlic and some peppers. Then after 2 hours or so add the veg.

Matilda
 
T

the gorgon

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Sep 16, 2010
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Matilda said:
One of the great things about sancocho is you can use what you have. You must use cilantro and ancho is better if you can find it as it is stronger. For the root veg we usually use yautilla, ?ame, plantain, yuca and auyama. If you can't get yautilla use turnip instead, or even some carrots. My husband cooks the meat first (we use beef on the bones, but as Aunt Clara says you can use them all!) in lots of water with salt, cilantro, onion, garlic and some peppers. Then after 2 hours or so add the veg.

Matilda
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ok, Matilda, then i'll pass. i do not believe that cilantro was intended for human consumption.
 
C

Chip

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Jul 25, 2007
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Goya products are suitable for making Sancocho, such as the naranja agria and sazon adobo. There is also a liquid seasoning from Goya that is either green or orange.

Also, chicken, beef and pork are normally used. Also, calabash squash can be used in place of auyama. Good luck and buen provecho.
 
M

mojito

Newbie
Nov 20, 2014
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mucho gracias everyone!

My local grocery store has yellow name, is that ok? I have to research the other roots.
 
AlterEgo

AlterEgo

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We use both yautia, white and yellow. I usually remove some of them and mash them, then return it to the mix. Thickens the liquid nicely.

Where in NJ are you? I'm in south jersey, no problem finding all the ingredients.
 
M

mojito

Newbie
Nov 20, 2014
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AlterEgo said:
We use both yautia, white and yellow. I usually remove some of them and mash them, then return it to the mix. Thickens the liquid nicely.

Where in NJ are you? I'm in south jersey, no problem finding all the ingredients.
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I'm in Monmouth county. There's some Mexican stores in my town I can check for some ingredients. I just wanted it as Dominican as possible. ha I have a smoker so I might be able to smoke some of the meats myself.
 
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Chirimoya

Well-known member
Dec 9, 2002
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Gorgon, do you know that the aversion to cilantro/coriander is genetic?
Blame it on your genes if coriander tastes like soap (Wired UK)

Also, cilantro ancho and cilantrico are completely different herbs:

Eryngium foetidum - Wikipedia, the free encyclopedia

Coriander - Wikipedia, the free encyclopedia

It's confusing, but cilantro ancho (aka recao in the DR and PR) is known to English speakers as culantro or saw-toothed coriander, and bandhaniya in India. Cilantrico (aka recaito, verdurita in the DR) is what American English speakers call cilantro, and Brits call fresh coriander.
 
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the gorgon

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Sep 16, 2010
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Chirimoya said:
Gorgon, do you know that the aversion to cilantro/coriander is genetic?
Blame it on your genes if coriander tastes like soap (Wired UK)

Also, cilantro ancho and cilantrico are completely different herbs:

Eryngium foetidum - Wikipedia, the free encyclopedia

Coriander - Wikipedia, the free encyclopedia

It's confusing, but cilantro ancho (aka recao in the DR and PR) is known to English speakers as culantro or saw-toothed coriander, and bandhaniya in India. Cilantrico (aka recaito, verdurita in the DR) is what American English speakers call cilantro, and Brits call fresh coriander.
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genetic? hooray!!. then i am related to dv8.
 
AlterEgo

AlterEgo

Administrator
Staff member
Jan 9, 2009
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South Coast
mojito said:
I'm in Monmouth county. There's some Mexican stores in my town I can check for some ingredients. I just wanted it as Dominican as possible. ha I have a smoker so I might be able to smoke some of the meats myself.
Click to expand...


I'm in Atlantic County - here even the regular supermarkets carry all the caribbean root veggies, etc. I'm not familiar with Mexican stores/foods, so don't know if there is overlap/similarity of ingredients.
 
C

Criss Colon

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Jan 2, 2002
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I tried my mother-in-laws' "Sancocho" BEFORE I married my wife!!!!!!!

Good Thing too!
20 years later I'm STILL IN LOVE!!!!!!
Not with my wife, but with "Mami's" Sancocho!!!!!!

Add THAT to "Hillbillies Rules For Dating A Dominican"!!!!!!!!!!!!!!!!!!!!!!!!!!

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

ps, she adds corn meal dumplings, "K Bueno"!!!!!
 
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