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Spanish Mulligan Stew (Sanchocho)

Featured in the Honolulu Star-Advertiser on July 17, 2019.



Spanish Mulligan Stew (Sanchocho)

  • 2 cups (1 pound) red or pink beans
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds lean pork, cut into chunks
  • 7 green Chinese bananas, sliced diagonally (available in Chinatown)
  • 3 medium sweet potatoes, cubed
  • 3 medium potatoes, cubed
  • 2 medium Chinese taro, cubed (available in Chinatown)
  • 2 pounds pumpkin, cut into chunks
  • 1 large Maui onion, chopped
  • 2 (8-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 bunches Chinese parsley, minced
  • 1 medium green pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons salt
  • 1 1/2 teaspoons pepper
  • 1/2 teaspoon oregano


Wash beans, cover with water, and soak overnight. Drain beans. In a medium pot on medium high heat, add beans and water to cover. Cook for 30 minutes or until tender. Drain beans. In a saute pan on medium heat, heat oil and fry pork; set aside.

In a large sauce pot, combine bananas, potatoes, taro, and pumpkin. Add water to cover. Bring to a boil, lower heat, and simmer until almost tender. Add beans, pork, and remaining ingredients to cooked vegetables; mix well. Bring to a boil, lower heat, and simmer for 45 minutes. Serves 12.

Approximate Nutrient Analysis per serving:
400 calories, 5 g fat, 1 g saturated fat, 30 mg cholesterol, 1600 mg sodium, 69 g carbohydrate, 15 g fiber, 18 g sugar, 25 g protein


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