Learn to Prepare Colombian Sancocho: Traditional Recipe from Colombia

02

Step-by-step method

1. 01
   

   Prepare the tubers

   Wash the vegetables. Peel the yuca and cut it into large pieces. Peel the potatoes; leave them whole if they are small or cut them in half if they are large. Remove the tips of the plantains, make a longitudinal cut in the skin, peel them, and cut them into pieces of about four centimeters.

2. 02
   

   Chop the vegetables

   Chop the white onion, separate the white and green parts of the large onion, cut the tomatoes, and mash or grate the garlic. Reserve the green part of the large onion and some cilantro leaves for the end.

3. 03
   

   Prepare the sofrito

   Heat a large pot with oil. Add the white onion, the white part of the large onion, the garlic, and the tomato. Cook over medium heat for five or six minutes, stirring until the vegetables are soft. Add the cumin, achiote or coloring, pepper, and salt.

4. 04
   

   Add beef and pork

   Add the beef ribs and pork. Mix them with the sofrito for a few minutes. Add the water and bay leaves.

5. 05
   

   Remove the foam

   Increase the heat until the liquid boils. Remove the foam that appears on the surface with a spoon to obtain a cleaner broth.

6. 06
   

   Cook the meats

   Partially cover the pot and cook the beef and pork for approximately forty-five minutes over medium-low heat, maintaining a gentle boil. In a pressure cooker, cook them for about twenty minutes after reaching pressure and let the pressure drop completely before opening.

7. 07
   

   Add the chicken

   When the beef and pork are advanced in their cooking, add the chicken to help keep it juicy.

8. 08
   

   Add corn and plantain

   After ten minutes, add the corn cobs and pieces of green plantain. Cook for about fifteen minutes more.

9. 09
   

   Add yuca and potatoes

   Add the yuca and potatoes carefully, placing them inside the broth without crushing them against the pot. Cook for twenty to thirty minutes, until the yuca and potato are tender and the meats come apart easily.

10. 10
    

    Check the yuca

    Check the cooking of the yuca during the boiling. If it becomes too soft, remove it carefully and add it back when serving.

11. 11
    

    Adjust the broth

    Taste the broth and adjust the salt and pepper. If it is too concentrated, add hot water; if it is too light, boil it uncovered for a few minutes. Stir gently to avoid breaking the ingredients.

12. 12
    

    Let it rest and aromatize

    Turn off the heat and let the pot rest for five minutes. Remove the bay leaves, chop the cilantro and the green part of the large onion, and add them to the pot or to each plate.

13. 13
    

    Serve the sancocho

    Serve a little broth first and then distribute beef, chicken, pork, corn, yuca, potato, and plantain in each portion.

14. 14
    

    Add accompaniments

    Bring the sancocho to the table very hot. If you wish, serve it with white rice, avocado, or hot pepper on the side. You can also offer a few drops of lemon.