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Colombian Sancocho
By Santiago Garces
  • 1 cup chopped onions
  • 1 red bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground achiote
  • 3 ears fresh corn, cut into 3 pieces
  • 12 cups water, or more if necessary
  • 8 pieces chicken
  • 1 pound pork meat or pork ribs
  • 1 pound beef, cut into pieces
  • 2 green plantains, peeled and cut crosswise into 2 inch pieces
  • 4 medium white potatoes, peeled and cut in half
  • 1 pound frozen or fresh yuca, cut into big pieces
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground pepper
  • 1 teaspoon salt
Place the onions, pepper, garlic, cumin and achiote in the blender with 1/4 cup of water. In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes. Add the potatoes and yuca. Continue cooking for 30 more minutes, or until the vegetables are fork tender. Stir in the cilantro. Taste and adjust the seasoning. Serve in large soup bowls, dividing the meat and chicken and vegetables evenly. Serve with white rice and avocado slices. Serves 8.