Low Sodium Sancocho
Immerse yourself in the comforting warmth of Low Sodium Sancocho, a lighter take on the traditional Latin American stew that's brimming with vibrant flavors and wholesome ingredients. This heartwarming dish combines tender chicken thighs and lean pork shoulder with an array of nutrient-packed root vegetables like yuca, sweet potato, and plantain, simmered to perfection in low sodium chicken broth. Enhanced with aromatic garlic, onion, and green bell pepper, and seasoned with cumin, oregano, and a splash of lime juice, this sancocho delivers bold, authentic taste without compromising on a healthy lifestyle. Perfect for sharing, this low sodium sancocho recipe is ideal for family dinners or gatherings, offering a satisfying, nourishing bowl of goodness that’s both delicious and easy to serve.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 pound lean pork shoulder, cut into chunks
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 medium tomato, chopped
- 8 cups low sodium chicken broth
- 1 pound yuca, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 1 large plantain, peeled and cut into chunks
- 2 medium carrots, peeled and sliced into thick rounds
- 2 corn on the cob, cut into rounds
- 0.5 cup cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 lime, juiced
Instructions
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and pork, and cook until they are browned on all sides. Remove the meats and set aside.
In the same pot, add the remaining tablespoon of olive oil followed by the onion, garlic, and green bell pepper. Sauté until the onion becomes translucent and aromatic, about 5 minutes.
Add the chopped tomato and cook for another 3 minutes, stirring occasionally.
Return the browned chicken and pork to the pot, and pour in the low sodium chicken broth. Bring the mixture to a boil.
Lower the heat to medium and add the yuca, sweet potato, plantain, carrots, and corn rounds.
Stir in the cumin, oregano, and black pepper. Cover the pot and let it simmer for about 45 minutes, or until the vegetables are tender and the meats are cooked through.
In the last 10 minutes of cooking, add the chopped cilantro and lime juice. Stir well to combine and allow the flavors to meld.
Serve the sancocho hot, ensuring each bowl gets a generous portion of meat, vegetables, and broth.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 5425 mg | 236% | |
| Total Carbohydrate | 378.5 g | 138% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 80.6 g | ||
| Protein | 271.1 g | 542% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 588 mg | 45% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 9158 mg | 195% | |
*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.
