Low Sodium Sancocho

Savor the comforting flavors of the Caribbean with this Low Sodium Sancocho, a hearty and wholesome stew that's perfect for family dinners or cozy gatherings. Crafted with tender chunks of boneless chicken thighs and lean pork shoulder, this nutrient-packed dish features an array of vibrant, naturally flavorful ingredients like sweet potato, plantain, yuca, and fresh corn. Seasoned with aromatic herbs and spices—cumin, oregano, cilantro, and a splash of lime—this recipe swaps traditional high-sodium components for a lighter, heart-healthy twist by using low sodium chicken broth. With an irresistible blend of savory, sweet, and tangy flavors, this one-pot wonder embodies both comfort and nourishment. Ready in just two hours, it's an inviting way to bring delicious, low sodium Latin flavors to your table!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the chopped tomato and cook for another 3 minutes, stirring occasionally.

Step 4

Return the browned chicken and pork to the pot, and pour in the low sodium chicken broth. Bring the mixture to a boil.

Step 5

Lower the heat to medium and add the yuca, sweet potato, plantain, carrots, and corn rounds.

Step 6

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.

Step 7

In the last 10 minutes of cooking, add the chopped cilantro and lime juice. Stir well to combine and allow the flavors to meld.

Step 8

Serve the sancocho hot, ensuring each bowl gets a generous portion of meat, vegetables, and broth.

Nutrition Facts

Serving size	(4568.9g)

Amount per serving	% Daily Value*
Calories	3879.9

Total Fat 145.3g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 884.5mg	0%
Sodium 5425.3mg	0%
Total Carbohydrate 378.5g	0%
Dietary Fiber 36.9g	0%
Total Sugars 80.6g
Protein 271.1g	0%

Vitamin D 31.8IU	0%
Calcium 588.0mg	0%
Iron 24.1mg	0%
Potassium 9158.2mg	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: 33.5%

Protein: 27.8%

Carbs: 38.8%