Sancocho Pork Stew

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

This healthy stew, with its origin attributed to Panama, is mildly spiced with chili powder and chiles. The yams or sweet potatoes lend a complementary sweetness.

serves 6-8
prep time 15 Min
cook time 7 Hr
method Slow Cooker Crock Pot


  •   3 medium
    yams or sweet potatoes, peeled, cut into 2-inch pieces
  •   1 large
    green bell pepper, cut into strips
  •   1 c
    frozen whole kernel corn
  •   1 medium
    onion, sliced and separated into rings
  •   3
    garlic cloves, minced
  •   1 1/2 lb
    boneless pork shoulder, cut into 3/4-inch cubes
  •   1 tsp
    chili powder
  •   3/4 tsp
    ground coriander
  •   1/2 tsp
  •   2 c
  •   1 10-oz can(s)
    chopped tomatoes with green chiles (rotel)
  •   1 9-oz pkg
    frozen cut green beans

How To Make

  • 1
    In a 3 1/2-, 4- or 5-quart crockery cooker, place yams, bell pepper, corn, onion and garlic. Add pork, chili powder, coriander and salt. Pour water and undrained tomatoes over all.
  • 2
    Cover; cook on LOW-heat setting 7 to 8 hours or HIGH-heat setting 3 1/2 to 4 hours, adding frozen green beans last 15 minutes of cooking time.

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