Dairy-Free Sancocho
Warm, hearty, and completely dairy-free, this Sancocho recipe is a vibrant twist on the traditional Latin American stew. Packed with tender chicken, pork, and beef, alongside wholesome ingredients like yucca, sweet plantains, carrots, and corn, this one-pot wonder bursts with layers of flavor. Aromatic cumin, oregano, and garlic blend seamlessly with a rich tomato-based broth, creating a comforting and satisfying meal perfect for any season. With a cook time of just over an hour, this dairy-free sancocho is a family-friendly, gluten-free delight that serves up to eight. Garnish with fresh cilantro for a bright and earthy finish, and serve hot for a cozy bowl of nourishing goodness. Perfect for weeknight dinners or a weekend gathering, this authentic Latin American stew is sure to impress!
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Recipe Information
Ingredients
- 1 pound chicken thighs
- 1 pound pork shoulder
- 1 pound beef chuck
- 2 tablespoons olive oil
- 1 large, chopped onion
- 1 large, chopped green bell pepper
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 cups chicken broth
- 1 pound, peeled and cut into chunks yucca
- 2 ripe, peeled and sliced into thick rounds plantains
- 3 large, sliced carrots
- 2 ears, cut into thirds corn on the cob
- 0.5 cup, chopped cilantro
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the chicken thighs, pork shoulder, and beef chuck. Sear the meats until browned on all sides, then remove them from the pot.
In the same pot, add the onion, green bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.
Stir in the tomato paste, cumin, and oregano, and cook for another 2 minutes.
Return the seared meats to the pot and pour in the chicken broth. Bring to a boil.
Reduce heat to low and let simmer for about 45 minutes, partially covered, to allow the meats to tenderize.
Add the yucca, plantains, carrots, and corn pieces to the pot. Stir to combine.
Season the stew with salt and black pepper.
Continue to simmer for an additional 30-40 minutes, or until all the vegetables are tender and the flavors have melded together.
Stir in the chopped cilantro just before serving.
Serve hot, in large bowls, ensuring each serving has a bit of all the meats and vegetables.
Nutrition Facts
Calories |
4829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 11843 mg | 515% | |
| Total Carbohydrate | 373.3 g | 136% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 95.2 g | ||
| Protein | 392.8 g | 786% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 665 mg | 51% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 10697 mg | 228% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
