Sancocho Antioqueño is a flavorful soup from the Antioquia region in Colombia. This dish is made with vegetables, spices, herbs, beef and pork.
Sancocho always coincided with a celebration with friends, cousins, aunts and uncles getting together at Mamita's house. From the very first moment the pot was placed on the stove, the aroma of the herbs and spices would fill the house. This Colombian soup is the perfect comfort meal.
Sancocho is one of the staples of traditional Colombian cuisine and is a famous weekend soup. We have different variations of this soup in Colombia and Latin America, but the concept is the same. A thick, flavorful and hearty soup, almost a stew, made with root vegetables, corn, chicken, fish or meat, along with spices and herbs.
Sancocho Antioqueño Recipe
- 2 pounds of beef flank steak or beef for stew
- 1 pound pork ribs bones or meat
- 1 cup of aliños sauce see recipe here
- 4 ears fresh corn cut into pieces
- 12 cups of water
- Salt and pepper to taste
- 2 green plantains peeled and cut crosswise into 2 inch pieces
- 6 medium white potatoes peeled and cut in half
- 1 pound yuca cut into big pieces
- ½ cup chopped fresh cilantro
- Place the beef and pork in a large pot, add about 12 cups of water, aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about 30 minutes. Add the corn and simmer for 30 minutes more.
- Add the plantains, yuca and potato and cook for 30 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.
This Sancocho Antioqueño o Paisa is the variation we make in the Antioquia department of Colombia, the region where I was born and raised. There are different recipes of this sancocho while most families have their own tried and true favorite. This is my grandmother's recipe and the way my mom and aunt's always make Sancocho Paisa.
My grandmother served sancocho with white rice, ají and avocado on the side. This dish was warm, comforting, cozy and tasted just as I remembered.
My family enjoys cooking and some of my fondest memories are of hanging out in the kitchen watching them create something for us to eat. I know I’ve said this before, but it’s only because I believe it to be true, one of the finest gifts I received from my mom, my aunt's and grandmother were my family recipes. I started sharing recipes here on this blog as a way to connect with my country, my childhood and more importantly, publish the recipes in one place for my family. I can’t wait for my kids and I to be able to cook these dishes in our kitchen together and create new moments that we’ll cherish forever.
Here are more variations of Colombian sancochos:
Sancocho de Gallina o Valluno (Hen or Chicken Sancocho)
Sancocho de Cerdo (Pork Sancocho)
Sancocho de Pescado (Fish Sancocho)
Sancocho Trifásico (Three Meats Sancocho)
Sancocho de Cola (Oxtail Sancocho)
Sancocho de Albóndigas (Meatball Sancocho)
Sancocho Costeño (Atlantic Coast Sancocho)
Sancocho o Sopa de Guandú (Pigeon Peas Sancocho)
Sancocho de Pescado con Coco (Fish and Coconut Sancocho)
A hearty and very flavourful soup!
Again and again, I love how chunky your soups look! Very appetizing!
this looks like an extremely comforting and satisfying batch of soup! thanks for sharing your traditions. 🙂
Gracias por lo que haces, porfin encontre las recetas nuestras!Deberias sacar un libro tambien! Todas son buenisimas y a mi familua le encantan
Muy buenas tus recetas, gracias. Quisiera saber que tipo de papa compro para el sancocho, y el nombre en Ingles del corte de la carne, ya que en los USA se me hace dificil encontrar carne de costilla ,
Puedes usar tu papa favorita y cualquier carne para stew.
Hola por favor dedonde compro su plato de la sopa, me salió riquísima gracias
So delicious and easy to follow! I recently got married to a man from Baranquilla, every recipe that I have made for my husband he has loved! Thank you for all the work that you put into your site. It enables this Texas girl to bring the colombian love and tradition into her home!
Me llama la atención que vives en Texas. Yo soy de Barranquilla y vivo en San Antonio. Mi esposo es de Puerto Rico. Nuestras comidas son deliciosas!
Hi Erica, do you use any bouillon with this recipe? Also do you have a recipe over how to cook this over an open fire? Thanks!
Same way it’s just u have to pay attention to when water is needed to make the amount of soup I’m from Medellin Colombian and love it
Its a stew not a soup.
Es una sopa bien calduda
Muchisimas gracias por la receta. La acabo de terminar y me quedo rica. Me encanto q los ingredientes son facil de encontrar y la receta facil de hacer.
This is my review in English. The recipe was so easy to follow. I loved it!!! I just finished making it. I went to sprouts market for my meats, I'm kind of picky. Is the first soup i cooked in my life so if you are new and scared, don't worry, ingredients are easy to find.
I made this yesterday. It was ok but missing something. I think it would be better with some bay leaves added to the broth while boiling, and also if chicken or pork or beef broth or stock were used instead of water. The house smelled so good but the soup was kind of bland compared to the version I get at my favorite Venezuelan restaurant. (I realize this is Colombian but still, very similar.)
I feel you, and I think is because the " andean/inland sancochos" tend to be lighter broth compared to those from the caribbean coast (probably what you get at the restaurant)... for that i just use some plantains-potatos-yucca at the very beggining and let it dissolve or i help with some blender, which makes it thicker, i hope this helps.
hay un orden para echar el revuelto: primero se echa la carne, (en el agua hirviendo) luego a los 10 o 15 minutos, los plátanos, mas tarde las papas o el ñame y por ultimo las yucas y asi va quedando un caldo espesito. se puede hacer en la licuadora una mezcla de pimentón, laurel, cilantro, cebolla y la sal que se me había olvidado
When you are cooking It Is absolutely Important that you taste your dish as your are making It and adjust that seasoning to your likings. It Is Impossible that everyone has the same tastebuds what may be bland for you may be fine for others. Most Spanish recipes are adjustable they are not set in stone you can always adjust and make It your own
Is this made in a regular large pot or a pressure cooker?
I made in a regular pot, byt you can use the pressure cooker.
se puede hacer en la olla a presión. Dejarlo pitar unos 29 minutos pero despues dejarlo espesar en una olla comun a menor temperatura
Cuando lo hace en una ollla comun primero se echa la carne, Se deja cocinar , se echan los platanos, luego las papas y por ultimo las yucas y el chocolo