Whole30 Sancocho
Savor the comforting flavors of this Whole30 Sancocho, a healthful twist on the traditional Latin American stew that’s hearty, wholesome, and completely Whole30-compliant. Laden with tender beef stew meat and juicy bone-in chicken thighs, this recipe is a beautiful medley of fresh vegetables like butternut squash, yuca, green plantains, and carrots, simmered to perfection in a fragrant, spiced broth. Made with simple, clean ingredients like garlic, cilantro, and a touch of tomato paste, this naturally gluten-free and dairy-free dish is both nourishing and deeply satisfying. Ready in just over two hours, this one-pot wonder is perfect for meal prep or cozy family dinners. Serve it hot with a garnish of fresh cilantro for a complete, soul-warming meal everyone will love!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 1 pound bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 0.5 cup cilantro, chopped
- 1 medium green bell pepper, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 8 cups water
- 2 cups butternut squash, cubed
- 2 cups yuca (cassava), peeled and cubed
- 2 green plantains, peeled and sliced
- 2 large carrots, sliced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and chicken thighs, cooking until browned on all sides. Remove the meat and set aside.
In the same pot, add the chopped onion, garlic, cilantro, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.
Stir in the tomato paste and cook for another minute until it's well incorporated.
Return the browned beef and chicken to the pot. Add the water, bringing the mixture to a boil.
Once boiling, reduce the heat to a simmer. Add butternut squash, yuca, green plantains, and carrots to the pot.
Season the stew with ground cumin, dried oregano, bay leaves, salt, and black pepper. Stir everything together.
Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
Check the seasoning and adjust salt and pepper as needed.
Remove from heat and discard the bay leaves. Let the stew sit for a few minutes before serving.
Serve the Sancocho hot, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5899 mg | 256% | |
| Total Carbohydrate | 367.3 g | 134% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 78.2 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 8839 mg | 188% | |
*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.
