Vegetable Sancocho Stew with Plantains and Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stew featuring tender vegetables, sweet plantains, and corn simmered in a rich broth with Dominican spices. This Dominican-inspired soup recipe, ready in about 60 minutes, pairs yucca, canned corn, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 6 Dominican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 1 lb yucca into 1-inch chunks. Peel and dice 2 medium sweet potatoes into 1-inch pieces. Trim and cut 1 cup green beans into 1-inch lengths. Dice 1 medium bell pepper and 1 medium onion into 1/2-inch pieces.
  2. Step 2: Heat a large pot over medium heat. Add 1/4 cup water, 2 minced garlic cloves, 1 medium diced onion, and 1 medium diced bell pepper. Cook for 5 minutes until softened.
  3. Step 3: Add 1 lb yucca, 2 medium diced sweet potatoes, 1 cup green beans, 1 tsp dried thyme, 1/2 tsp cumin, and 4 cups chicken broth. Bring to a boil, then reduce heat to low.
  4. Step 4: Cover and simmer for 20 minutes until vegetables are tender.
  5. Step 5: Add 15 oz canned corn (drained) and stir. Simmer uncovered for 5 more minutes.
  6. Step 6: Peel and slice 2 ripe plantains (1/2-inch thick). Add to the pot and simmer for 8 minutes until plantains are tender.
  7. Step 7: Remove from heat. Stir in 2 tbsp chopped cilantro. Serve hot with extra cilantro for garnish.

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