Sancocho Colombiano

Name: Sancocho Colombiano
Total time: 2 h 30 min
Yield: 8
Cuisine: Colombian
Ingredients: 800 g Chicken pieces, bone in; 600 g Beef short ribs; 500 g Pork ribs; 600 g Cassava (yuca), peeled and cut into chunks; 2 Green plantain, cut into thick pieces; 3 Corn on the cob, cut into rounds; 600 g Potatoes, halved; 2 Onion, chopped; 6 Spring onion, sliced; 6 cloves Garlic, crushed; 2 tsp Ground cumin; 40 g Fresh coriander, chopped; 4 L Water; 4 tsp Salt; 2 Lime, cut into wedges

Chicken, beef ribs and pork in one pot with cassava, plantain, corn and potato — the Sunday soup, made outside over wood when there are enough people to justify it.

Sumber

Resipi oleh Colombian home kitchens · 🏺 Tradisional · Six regions and six different larders — maize and cheese in the mountains, coconut and fish on the Caribbean coast, and a pot of soup on the stove almost everywhere.

Colombian · Sunday stew — An ownerless traditional dish, so no cook is credited. The cited article is the pan-Latin-American one and confirms the stew form, the meat-plus-root-vegetable construction and the Colombian version's use of several meats in one pot. That the article covers many countries is stated rather than glossed over. Quantities and method are this book's own.

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Langkah

Put the beef and pork ribs in the water with the onion, spring onion, garlic, cumin and salt. Bring to the boil and skim.
Simmer 50 minutes, then add the chicken and cook 25 minutes more.
💡 The meats go in in order of how long they take. All at once and the chicken is shredded to nothing by the time the beef is ready.
Add the cassava and green plantain and simmer 20 minutes.
Add the corn and potatoes and cook 20 minutes more, until the cassava is soft enough to break with a spoon.
Taste for salt — a pot this size needs more than you think — and stir in half the coriander.
Serve with a piece of each meat and each vegetable in every bowl, the rest of the coriander on top, and lime and white rice on the side.

💡 Petua

Sancocho exists across the Caribbean and Latin America and every country's version is different. This is the three-meat Colombian one.
It is a dish for a crowd by design. Halving it works but the broth is thinner — the depth comes from the volume of bones.
White rice is served alongside, not in the bowl. Spooning soup over rice as you go is how it is eaten.