Low Fat Sancocho

Experience the comforting warmth of traditional Sancocho with a healthy twist in this Low Fat Sancocho recipe. Perfect for those seeking a lighter yet flavor-packed version of the classic Dominican and Latin American stew, this dish features tender chunks of boneless skinless chicken breast and lean pork tenderloin simmered alongside vibrant vegetables like yuca, green plantain, carrots, and pumpkin. Infused with aromatic cumin, oregano, garlic, and a touch of fresh cilantro, and cooked in low-sodium chicken broth, this hearty one-pot meal is as nourishing as it is delicious. Garnish with a squeeze of fresh lime for a zesty finish that ties it all together. Ready in about 90 minutes and ideal for meal prep, this low-fat comfort dish is perfect for feeding the whole family while staying health-conscious.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pieces boneless skinless chicken breast
• 0.5 pound lean pork tenderloin
• 2 ears corn on the cob, cut into thirds
• 1 cup yuca (cassava), peeled and cut into chunks
• 1 large green plantain, peeled and sliced
• 1 large carrot, sliced
• 1 cup pumpkin or kabocha squash, peeled and cubed
• 1 small yellow onion, chopped
• 3 cloves garlic cloves, minced
• 6 cups chicken broth, low sodium
• 0.5 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.

Step 3

Cut the chicken breast and lean pork tenderloin into large chunks. Add to the pot and cook until lightly browned on all sides.

Step 4

Stir in the cumin, oregano, salt, and black pepper. Cook for another 2 minutes to bring out the flavors.

Step 5

Pour the low-sodium chicken broth into the pot, and add the bay leaf.

Step 6

Add the chunks of yuca, sliced green plantain, sliced carrot, corn on the cob pieces, and pumpkin to the pot.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 60-75 minutes until the vegetables are tender and the meat is fully cooked.

Step 8

Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

Step 9

Stir in the chopped cilantro just before serving.

Step 10

Serve hot with lime wedges on the side for squeezing over the top for additional flavor.

Nutrition Facts

Serving size	(3538.8g)

Amount per serving	% Daily Value*
Calories	2312.3

Total Fat 45.6g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 404.7mg	0%
Sodium 3766.2mg	0%
Total Carbohydrate 304.7g	0%
Dietary Fiber 34.9g	0%
Total Sugars 80.5g
Protein 191.2g	0%

Vitamin D 0IU	0%
Calcium 390.6mg	0%
Iron 18.0mg	0%
Potassium 6548.7mg	0%

*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.

Source of Calories

Fat: 17.1%

Protein: 31.9%

Carbs: 50.9%