Sancocho Recipe (Latin American Stew)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (3)

Sancocho Recipe (Latin American Stew)

NUTRITION · PER SERVING195M COOK
CAL 22%·PRO 72%
CARBS 42G39% OF CAL
5G FIBER31G OTHER6G TOTAL SUGAR
FAT 14G28% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Latin American stew loaded with beef, pork, chicken, root vegetables, and corn simmered until tender. A comforting one-pot meal from the Caribbean and Colombia.

maincaribbeansoupbeefporkchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 12
  • 3 tablespoons olive oil
  • 1 bell pepper (chopped)
  • 1 large onion (chopped)
  • 4 aji dulce peppers (chopped (use other ajis to your preference, or use small sweet peppers as a substitute))
  • 4 cloves garlic (minced)
  • 1/4 cup chopped cilantro
  • 1 pound boneless beef chuck (cut into bite-sized pieces)
  • 1 pound boneless pork shoulder (cut into bite-sized pieces)
  • 2 pounds boneless chicken breast (or thighs, cut into bite-sized pieces)
  • 1 tablespoon dried oregano
  • 3 ears corn (cut into thirds or quarters)
  • 1 large yuca (about 8 ounces, peeled and cut into bite-sized pieces)
  • 1 large yam (about 8 ounces, peeled and cut into bite-sized pieces)
  • 1 pound butternut squash (or use pumpkin, peeled and cut into bite-sized pieces)
  • 2 green plantains (peeled and quartered)
  • 1 cup tomato sauce
  • Salt and pepper to taste
  • 3-4 cups water (or use chicken, beef or vegetable stock - or enough to cover the ingredients)
PREP
15M
SODIUM
266MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.