Sancocho de Cerdo (Colombian Pork Soup)

Sancocho de Cerdo

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 :)

Buen provecho!

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Ingredients

(6 servings)

  • 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

Directions

  1. 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.
  2. 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.
  3. Taste and adjust the seasoning. Serve in large soup bowls, dividing the pork and vegetables evenly.
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Comments

  1. says

    You are not going to belive this, but just before opening you post I was hoping for a sancocho recipe and here it is. It’s a windy day in New York and una sopita is what we need. Thanks Erica!

  2. says

    This looks absolutely DELICIOUS! I closed my eyes and for a brief moment I could envision my abuelita at the stove making this with the maid for lunch. Thank you for this beautiful flashback AND for the recipe! Keep ‘em coming! I love your posts!

  3. grace says

    what a wonderful soup! man, i’ll bet that broth is just amazing. i’d love to sop it up with some crusty bread or heck, just drink it down!

  4. paola says

    Sancocho is a traditional Colombian dish and is prepared many different ways throughout the country. You’ll find fish, chicken, beef and chicken, pork and bean Sancocho in Colombia.

    Sancocho is a soup made with plantain, yuca, potato, corn, and the meat of your choice, It is a hearty, comforting and delicious dish that is usually served with white rice, salad, aji, lime and avocado on the side.

    • Anonymous says

      My husband is from Colombia and prefers the beef version- do you know what kind of beef (which part of the cow) is best to use? Like a chuck roast? or Flank/Skirt?

  5. bighunk says

    I remember = we use to play cards every Sunday and I use toprepare this soup. O may, just like heaven.
    Sadly, it’s a heart killer though, full of closlestral and fat.
    Don’t fret too much though = take it out.

    To begin with, remove as much fat as possible, then boil for 20 minutes, then remove as much fat from the broth as possible, then continue with recipe.

    Almost fat free method:
    Put liquid in a tall container overnight in the frig. The fat will get hard and settle as a cake on top. Just pop the fat off and continue with you recipe.

  6. Caroll Buitrago-Long says

    hOLA ERICA,
    there is a long time that I do not write on your blog, but everyday check the recipes.
    I am pregnant of 8 months and have this craving for “sancochito …so I decided to make it tonight ( although is warm here in Southern Illinois already) and invited some friends from Colombia to enjoy it. Anyways, the list is now up to 16 people!! So, as pregnant as I am, I will make it..and enjoy the company along with this VERY Comforting soup.. Es que una sancochada para 2 no es lo mismo, cierto??
    Gracias

  7. Caroll Buitrago-Long says

    Gracias Erica,

    El sancocho salio super riiiico y pase la prueba ante cocineras mayores.
    Un abrazote y bendiciones para ti.
    Caroll.

  8. Cheryl says

    Where the heck do you get yuca at? I’m in Jackson, Mississippi and have never seen yuca at our grocery stores. One of my all time favorites is fried yuca, I miss so many things about the food from Columbia. I lived in Bogota and they had these restaurants that sold a type of rotassaire chicken (bright yellow) and fried yuca.

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