Every time I make Sancocho, I remember every detail of those family meals at Mamita’s house. Sancocho is a popular soup made with yuca, plantain, potato, corn, and your choice of beef, pork, fish or chicken. It is served with rice, avocado, lime, aji (hot sauce), and salad. As I’ve mentioned before, soups are very popular in Colombia. A tradtional Colombian meal will always include soup as the first course.
This is one of those soups that is very tasty and comforting this time of the year and although it can be served as a first course, it is filling enough to make a complete meal. You have to try it…I just love Sanconcho! I am getting hungry now…Bye
- 1 pound pork bones(pork ribs or pork neck bones “espinazo”)
- 1 pound pork meat, cut into pieces
- 3 ears of fresh corn, cut into pieces
- 10 cups water
- 1/2 cup aliños suce
- 2 green plantains, peeled and cut into pieces
- 5 medium potatoes, peeled and cut in half
- 1 pound yuca, cut into pieces
- Salt and pepper
- Fresh cilantro
- In a large pot, place the pork bones, meat, corn, aliños, and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 40 to 45 minutes.
- Add the potatoes, yuca, salt and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
- Taste and adjust the seasoning. Serve in large soup bowls, dividing the pork and vegetables evenly.
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