Dominican sancocho is a hearty soup or stew made with several meats, root vegetables, and plantains.
A traditional Dominican version can contain beef, pork, chicken, or goat, together with ingredients such as yuca, yautía, pumpkin, corn, and green plantain. The ingredients simmer slowly in a seasoned broth, creating a substantial communal meal.
Sancocho is found in several Latin American and Caribbean countries, so recipes vary considerably. The Dominican version is especially associated with celebrations, family gatherings, and holidays. Some versions use seven meats, although the exact combination depends on the cook.
The dish is not the same as mondongo, which centers on tripe, or as asopao, a more rice-based soup. Its broad mixture of meats and starchy vegetables is the feature that most clearly distinguishes Dominican sancocho from those neighboring dishes.