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Publix Simple Meals

Pork Sancocho Stew

Makes 6 Servings
Total Time:
about an hour
Active Time:
15 minutes

Cooking Sequence

-- Prepare stew and begin to cook - 10 minutes

-- Add broth and vegetables, complete stew and serve - 55 minutes

Pork Sancocho Stew


1 (2-lb) bag frozen sancocho tropical vegetable blend

1 large onion

1/4 cup fresh cilantro, coarsely chopped

Juice of 1 lime

1 (1-oz) link dry chorizo sausage, thinly sliced

2 tablespoons extra-virgin olive oil

1 lb pork for stew

1 tablespoon pipian (or mole) seasoning

2 tablespoons all-purpose flour

1 (48-oz) box reduced-sodium chicken broth

1 (10-oz) can milder diced tomatoes/green chiles (undrained)


-- Cut sancocho vegetables into uniform-size pieces.

-- Peel onion and cut into large wedges.

-- Chop cilantro.

-- Squeeze lime for juice (2 tablespoons).

-- Slice chorizo.


1. Preheat stockpot over medium-high 2-3 minutes. Place oil in pan, then add pork; cook 1-2 minutes or until browned.

2. Add chorizo, onions, and pipian; cook 1-2 minutes or until onions soften. Sprinkle with flour; stir until well blended.

3. Add broth; bring to a boil. Add tomatoes with chiles and sancocho vegetables. Reduce heat to low; simmer 45-50 minutes or until veggies are tender. Stir in cilantro and lime juice. Serve.

Aprons Advice

-- Complete your meal with white rice, corn on the cob, Cuban bread, and tres leche cake for dessert.

-- Cut the sancocho vegetables (which includes yams, pumpkin, sweet potatoes, plantains, and yucca) into consistent-size pieces to ensure even cooking.

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Pork Sancocho Stew

CALORIES (per 1/6 recipe) 450kcal; FAT 15g; CHOL 50mg; SODIUM 410mg; CARB 54g; FIBER 5g; PROTEIN 24g; VIT A 130%; VIT C 35%; CALC 4%; IRON 10%

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