Whole30 Sancocho

Dive into the comforting flavors of Whole30 Sancocho, a hearty and nutritious twist on the classic Latin American stew. This paleo-friendly recipe combines tender beef stew meat and bone-in chicken thighs with vibrant vegetables like butternut squash, yuca, and green plantains for a satisfying one-pot meal. Infused with aromatic spices like cumin and oregano and simmered to perfection, this wholesome recipe is a celebration of bold flavors and nourishing ingredients. Perfect for meal prep or a cozy family dinner, this gluten-free and dairy-free dish is sure to become a new favorite. Serve it piping hot with a sprinkle of fresh cilantro for the ultimate Whole30 comfort food experience!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In the same pot, add the chopped onion, garlic, cilantro, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.

Step 3

Stir in the tomato paste and cook for another minute until it's well incorporated.

Step 4

Return the browned beef and chicken to the pot. Add the water, bringing the mixture to a boil.

Step 5

Once boiling, reduce the heat to a simmer. Add butternut squash, yuca, green plantains, and carrots to the pot.

Step 6

Season the stew with ground cumin, dried oregano, bay leaves, salt, and black pepper. Stir everything together.

Step 7

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.

Step 8

Check the seasoning and adjust salt and pepper as needed.

Step 9

Remove from heat and discard the bay leaves. Let the stew sit for a few minutes before serving.

Step 10

Serve the Sancocho hot, garnished with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(4907.3g)

Amount per serving	% Daily Value*
Calories	3857.1

Total Fat 171.8g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 775.6mg	0%
Sodium 5899.1mg	0%
Total Carbohydrate 367.3g	0%
Dietary Fiber 43.8g	0%
Total Sugars 78.2g
Protein 217.4g	0%

Vitamin D 0IU	0%
Calcium 811.3mg	0%
Iron 29.4mg	0%
Potassium 8838.6mg	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: 39.8%

Protein: 22.4%

Carbs: 37.8%