This post is also available in Spanish
Sancocho is one of the most well known Colombian and Latin American soups of which there are many different varieties. The flavor and content of sancocho not only differs from country to country, but also from cook to cook.
Sancocho is basically a very thick soup made with root vegetables and different kinds of meats, in a broth, usually flavored with herbs (cilantro or parsley), combined with achiote, garlic, onion, scallions and bell peppers. It is almost a stew, but still considered a soup. Every sancocho you try may be different from the last and unique in its own right. Sancochos in Colombia are always served with avocado, white rice and ají picante (Colombian hot sauce) on the side.
Colombian cuisine has such a large repertoire of incredible and hearty sancochos, that the variety seems never ending, from traditional seafood sancochos on the coast, to meat and poultry sancochos in the Andean regions. You will find Colombian sancochos made with a huge variety of ingredients, such as pigeon peas, beans, oxtail, pork feet, and even fish.
This Sancocho Trifásico (Three Meats Sancocho) is an all-time favorite of mine. This popular Colombian dish is often found in Colombian restaurants around the world but nothing compares to the way my grandmother made it. This is no Monday night, throw-together dinner, Sancocho is an event in a bowl! This is the typical Sunday meal in some Colombian homes, perfect for enjoying with your family. This dish warms the soul, heart and body, and is exactly what I expect to taste when I am craving a tasty, comforting, hot soup.
(About 8 Servings)
- 1 cup chopped onions
- 1 red bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- 3 ears fresh corn, cut into 3 pieces
- 12 cups of water or more if necesary
- 8 pieces of chicken
- 1 pound of pork meat or pork ribs
- 1 pound of beef cut into pieces
- 2 green plantains, peeled and cut crosswise into 2 inch pieces
- 4 medium white potatoes, peeled and cut in half
- 1 pound frozen or fresh yuca cut into big pieces
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground pepper
- 1 teaspoon salt
- Place the onions, pepper, garlic and cumin in the blender with 1/4 cup of water.
- In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes.
- Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
- Taste and adjust the seasoning. Serve in large soup bowls, dividing the meat and chicken and vegetables evenly.