Pork Sancocho Stew

Image of pork sancocho stew

Active Time

15 minutes

Total Time

60 minutes

Serving Size



  • 1 (2-lb) bag frozen sancocho tropical vegetable blend
  • 1 large onion
  • ¼ cup fresh cilantro, coarsely chopped
  • Juice of 1 lime
  • 1 (1-oz) link dry chorizo sausage, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 lb pork for stew
  • 1 tablespoon pipian (or mole) seasoning
  • 2 tablespoons all-purpose flour
  • 1 (48-oz) box reduced-sodium chicken broth
  • 1 (10-oz) can milder diced tomatoes/green chiles (undrained)


  1. Cut sancocho vegetables into uniform-size pieces.
  2. Peel onion and cut into large wedges.
  3. Chop cilantro.
  4. Squeeze lime for juice (2 tablespoons).
  5. Slice chorizo.
  6. Preheat stockpot over medium-high 2-3 minutes. Place oil in pan, then add pork; cook 1-2 minutes or until browned.
  7. Add chorizo, onions, and pipian; cook 1-2 minutes or until onions soften. Sprinkle with flour; stir until well blended.
  8. Add broth; bring to a boil. Add tomatoes with chiles and sancocho vegetables. Reduce heat to low; simmer 45-50 minutes or until veggies are tender. Stir in cilantro and lime juice. Serve.

Nutritional information

CALORIES (per ⅙ recipe) 450kcal; FAT 15g; CHOL 50mg; SODIUM 410mg; CARB 54g; FIBER 5g; PROTEIN 24g; VIT A 130%; VIT C 35%; CALC 4%; IRON 10%