📝 About This Recipe
The ultimate celebratory dish of the Dominican Republic, this 'Seven Meat Stew' is a soulful, thick, and hearty masterpiece that brings families together. It features a complex blend of meats and tropical root vegetables (viveres) simmered into a golden, velvety broth infused with fresh herbs and citrus. Every spoonful offers a rich tapestry of textures and deep, savory flavors that define the essence of Caribbean hospitality.
🥗 Ingredients
The Seven Meats
- 1 lb Beef Chuck Roast (cut into 1-inch cubes)
- 1 lb Goat Meat (Chivo) (bone-in, cut into small chunks)
- 1 lb Pork Shoulder (cut into 1-inch cubes)
- 1 lb Pork Ribs (cut into individual ribs)
- 1 lb Chicken Thighs (bone-in, skin removed, halved)
- 1/2 lb Longaniza (Dominican Sausage) (sliced into rounds)
- 1/2 lb Smoked Ham Hocks (chopped)
The Aromatics and Marinade
- 1/2 cup Bitter Orange Juice (Naranja Agria) (or sub with 1 part lime 2 parts orange juice)
- 6 pieces Garlic Cloves (mashed into a paste)
- 1 tablespoon Fresh Oregano (dried or fresh Dominican oregano)
- 1 bunch Cilantro and Culantro (tied with kitchen string)
- 1 piece Bell Pepper (diced)
The Root Vegetables (Víveres)
- 1 lb Cassava (Yuca) (peeled and cut into chunks)
- 2 pieces Plantains (green, cut into rounds)
- 1 lb Yautía (Taro Root) (peeled and cubed)
- 1 lb Pumpkin (Auyama) (peeled and cubed (Kabocha squash works best))
- 2 pieces Corn on the Cob (cut into 2-inch rounds)
👨🍳 Instructions
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1
In a large bowl, season the beef, pork, and goat with the garlic paste, oregano, and half of the bitter orange juice. Let marinate for at least 30 minutes.
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2
In a very large heavy-bottomed pot (a caldero is traditional), heat 2 tablespoons of oil over medium-high heat. Brown the beef, goat, and pork in batches until deeply seared.
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3
Add the pork ribs, longaniza, and smoked ham to the pot. Stir well and cook for 10 minutes until the fats begin to render.
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4
Add the chicken pieces and the remaining marinade. Cover and simmer for 15 minutes, allowing the meats to release their natural juices.
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5
Pour in 4 quarts of water. Bring to a rolling boil, then reduce heat to medium. Skim off any foam that rises to the surface.
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6
Add the diced bell pepper and the tied bundle of cilantro/culantro. Let simmer for 30 minutes.
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7
Add the pumpkin (auyama). Cook until soft (about 15-20 minutes), then remove the pumpkin pieces and mash them with a little broth. Stir the mash back into the pot; this creates the signature golden color and thick texture.
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8
Add the corn, yuca, and yautía. Simmer for 15 minutes.
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9
Add the green plantains. Continue simmering for another 30-45 minutes or until all root vegetables are tender and the meats are falling off the bone.
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10
Check the consistency. If it's too thin, mash a few pieces of yuca against the side of the pot. If too thick, add a splash of hot water.
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11
Stir in the remaining bitter orange juice and season with salt and pepper to taste. Simmer for a final 5 minutes.
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12
Remove the cilantro bundle and serve hot in deep bowls, ensuring everyone gets a variety of meats and vegetables.
💡 Chef's Tips
Use 'Naranja Agria' (bitter orange) for the most authentic flavor profile; it cuts through the richness of the meats perfectly. Always mash a portion of the pumpkin and stir it back in; this is the secret to a thick, vibrant broth. Don't rush the process—the goat and beef need time to become tender, and the flavors only deepen with a slow simmer. If you can't find all seven meats, don't worry—the 'Seven' is traditional for special occasions, but a 'Sancocho de Tres Carnes' (Beef, Chicken, Pork) is just as delicious for a weeknight. Avoid stirring too vigorously once the vegetables are soft to prevent them from disintegrating completely.
🍽️ Serving Suggestions
Serve with a side of fluffy white rice (Arroz Blanco) to soak up the rich broth. Always provide fresh avocado slices on the side for a creamy contrast. A small bowl of 'Pique' (hot sauce) or minced chilies in vinegar is essential for those who like heat. Pair with a cold Dominican beer or a glass of fresh-pressed passion fruit juice. Finish the meal with a small piece of 'Dulce de Leche' to balance the savory intensity.