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Sancocho-Style Pork Stew
Recipes
Sancocho-Style Pork Stew
6 servings
1 hour, 25 minutes total (Active 25 minutes)

Ingredients

  • 1 medium sweet potato
  • 1 large green plantain
  • 1 medium yuca (or malanga)
  • 1 medium name (or russet potato)
  • 1 large sweet onion
  • ¼ bunch fresh cilantro
  • 2 limes, for juice
  • 2 links cured chorizo
  • 1 lb pork for stew
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon mole (or pipian) seasoning
  • 2 tablespoons all-purpose flour
  • 1 (13 oz) package cubed fresh butternut squash (or pumpkin)
  • 1 (10 oz) can diced tomatoes and green chilies
  • 6 cups reduced-sodium chicken broth (or stock)

Steps

    1. Peel sweet potato, plantain, yuca, and name; cut all into 1-inch pieces. Quarter onion. Chop cilantro coarsely (¼ cup). Juice limes (2 tablespoons). Remove casings from chorizo; slice chorizo thinly. Season pork with salt and pepper (wash hands).
    2. Heat oil in 4-quart stockpot on medium-high 2–3 minutes. Add pork. Cook 3–4 minutes, turning occasionally, until browned.
    3. Stir in chorizo, onions, and seasoning. Cook 3–4 minutes until onions begin to soften. Sprinkle in flour. Cook and stir 1–2 minutes until blended.
    4. Add sweet potatoes, plantains, yuca, name, squash, tomatoes and green chilies (do not drain), and broth. Bring to a boil, then reduce heat to low; cover and simmer 45–50 minutes until vegetables are tender and pork is 190°F. Stir in lime juice and cilantro; serve.

Amount per ⅙ recipe serving: Calories 460, Total Fat 18g, Sat Fat 5g, Trans Fat 0g, Chol 55mg, Sodium 740mg, Total Carb 52g, Fiber 6g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 20%