Sancocho de Cola is a traditional Colombian soup made with oxtail, vegetables, herbs and spices.
Sancocho is a popular soup in Colombia and elsewhere in Latin America and is a hearty and filling soup. The name of the dish "Sancocho" comes from the Spanish verb "sancochar", which in English means to Parboil.
There are many variations of sancocho in Colombia, each region preparing it in its own way. But, it is basically a soup prepared using various meats, spices, herbs and root vegetables. Some of our Colombian sancocho recipes are: Sancocho de Pollo o Gallina (chicken sancocho), Sancho de Cerdo (pork sancocho), Sancocho de Pescado (fish sancocho), Sancocho de Guandu (pigeon peas sancocho, and Sancocho Costeño (Atalntic Coast sancocho), among others.
This Sancocho de Cola recipe is rich, hearty and full of flavor, and is one of the most requested Colombian dishes from my readers. So finally, I am posting the recipe on my site!
Sancocho de Cola Recipe (Oxtail Colombian Soup)
- 2 pounds oxtails cola de res
- ½ cup of aliños sauce
- 3 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 oxtails in a large pot and cover with water. Cook for 30 minutes.
- Add the aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about one hour. Skim the fat off the soup and add the corn and simmer for 1 hour and 30 minutes.
- Add the plantains, yuca and potato and cook for 35 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.
I like to serve Sancocho with white rice, Colombian ají sauce and avocado on the side. You can keep this soup in the fridge in a sealed container for 3 to 4 days.
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