Sancocho Pork Stew

Sancocho Pork Stew Recipe

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Vicki Butts (lazyme)


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.


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15 Min
7 Hr
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 Sancocho Pork Stew


  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.

Printable Recipe Card

About Sancocho Pork Stew

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Latin American

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