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    My Colombian Recipes » Recipes » Main Dishes » Sancocho Trifásico (three Meats Sancocho)

    Sancocho Trifásico (Three Meats Sancocho)

    Mar 28, 2023 by Erica Dinho · 40 Comments

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    This Sancocho de Tres Carnes or Trifásico is hearty, comforting and filling. The perfect one pot meal.

    Sancocho ColombianoPin

    What is Sancocho?

    It 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 recipe you try may be different from the last and unique in its own right.

    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 this dish not only differs from country to country, but also from cook to cook.

    sancocho trifasicoPin

    What to Serve with Sancocho

    Sancochos in Colombia are always served with avocado or light salad, white rice and ají picante (Colombian hot sauce) on the side.

    Sancocho ColombianoPin

    Sancocho Trifásico Recipe (Three Meats Sancocho)

    Erica Dinho
    5 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Colombian
    Servings 6 servings
    Calories 733 kcal

    Ingredients
     

    • 1 cup chopped onions
    • 1 red bell pepper finely chopped
    • 4 garlic cloves minced
    • 1 teaspoon ground cumin
    • ¼ 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
    • ¼ cup chopped fresh cilantro
    • ¼ teaspoon ground pepper
    • 1 teaspoon salt

    Instructions
     

    • Place the onions, pepper, garlic and cumin in the blender with ¼ 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.

    Nutrition

    Calories: 733kcalCarbohydrates: 81gProtein: 32gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 108mgSodium: 543mgPotassium: 1622mgFiber: 7gSugar: 16gVitamin A: 1448IUVitamin C: 81mgCalcium: 82mgIron: 4mg
    Keyword colombian soup, Sancocho
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

    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.

    Sancocho trifasico ColombianoPin

    More Main Dishes Recipes

    Burrito De Pollo (Chicken Burrito)Salmon With Coconut-Saffron SauceCayeye And Cabeza De Gato (Colombian Mashed Green Plantain)Pasta With Roasted Red Pepper PestoPepinos Rellenos De Carne (Caigua Stuffed With Beef)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Sue

      November 05, 2013 at 7:07 pm

      5 stars
      Would this work in a crock pot? Can you use frozen corn?

      Reply
      • Erica Dinho

        November 06, 2013 at 8:23 am

        5 stars
        Yes!

        Reply
      • Anonymous

        September 30, 2018 at 3:10 pm

        5 stars
        I would not use frozen corn. Fresh is so much better even out of season. Also, I add the corn and plantains later in the process so they are quite as limp or mushy.

        Reply
    2. Augustus G. Roberson

      November 05, 2013 at 11:16 pm

      5 stars
      This stew is just heaven and reminds me so much of home. Obed was very excited to come home to a huge pot of sancocho. It is very filling and bursting with flavor. If you have any left, refrigerate it and save it for later. This stew is even better the next day after it has been marinating overnight. I think Obed and I ate from this pot for three days. You can also freeze it and have it on hand for a cold rainy day.

      Reply
    3. alvaron

      November 06, 2013 at 9:58 am

      5 stars
      Que maravilla Erica, con solo ver las fotos y leer la receta reviví! Saludos

      Reply
    4. Alan Bowman

      November 06, 2013 at 11:42 am

      5 stars
      My preference is for something similar - Ajiaco Bogotano with pollo, papas criollas y guascas. The big problem here in Spain and possibly in other countries is getting the papas criollas and the guascas, although Maggi do a packet that one can add to other ingredients that makes a reasonable (but not great) job of it.

      Reply
      • Erica Dinho

        November 06, 2013 at 12:57 pm

        5 stars
        Hi Alan,
        Here is the recipe for Ajiaco:https://www.mycolombianrecipes.com/ajiaco-bogotano-colombian-chicken-and/

        Reply
        • Alan Bowman

          November 06, 2013 at 4:33 pm

          5 stars
          Yes, that's the same recipe that we use but those two key ingredients are very difficult to get. The packet mix which includes guascas and a flour from papa criolla used to be made by La Sopera which has, I believe been taken over by Maggi.

          Reply
          • Alba

            October 27, 2021 at 11:53 am

            Hola! Para cuántas personas es esta receta?
            Gracias

            Reply
            • Erica Dinho

              October 27, 2021 at 5:37 pm

              4 to 6 servings

    5. Angie@Angie's Recipes

      November 06, 2013 at 1:09 pm

      5 stars
      Looks so delicious! The corn must be very good after absorbing the broth.

      Reply
    6. Belinda @zomppa

      November 07, 2013 at 7:34 am

      5 stars
      As the weather is definitely during chillier, this is the perfect soup!

      Reply
    7. Diane M.

      November 21, 2013 at 10:52 pm

      5 stars
      Hi Erica! I absolutely love your blog! I have a question: is there a specific cut of beef and pork that you use? We are having friends over and I would love to make your Sancocho (my mother made one too but I never got the recipe 🙁 )
      I'm planning on making your Sancocho and Mexican tamales de Piña for them, I think it'll be perfect for this cold weekend that we'll be having in New Jersey. Thank you soo much 🙂

      Reply
      • Dee

        May 29, 2016 at 2:09 pm

        5 stars
        Hi what is achiote?

        Reply
        • GC

          June 23, 2016 at 3:14 pm

          5 stars
          Dee not sure if you noticed the post below which has a link to Achiote, if you're in the US most places sell Sazon Goya which has the achiote already in the spice.

          Reply
        • Anonymous

          December 08, 2016 at 11:09 am

          5 stars
          in US is called BIJOL

          Reply
    8. viviana

      February 02, 2014 at 7:09 pm

      5 stars
      solo ver esa foto se me hace agua la boca, y para esas que quieren ponerle algo extra , de carne de res le colocan cola de vaca y enves de solo carne y le pican cebolla larga y le aseguro que no se arrepentiran , la cola de vaca le da a el sancocho ese savor cienporciento Colombiano

      Reply
    9. Joyce

      October 05, 2014 at 2:12 pm

      5 stars
      I'm going to make this today but only have achiote seeds and not ground achiote. Can I just grind up the seeds to make achiote powder?
      Thanks!

      Reply
      • Erica Dinho

        October 06, 2014 at 10:20 am

        5 stars
        Make some achiote oil:https://www.mycolombianrecipes.com/achiote-oil-aceite-de-achiote/ or use powdered seasoning with color: https://www.mycolombianrecipes.com/homemade-powdered-seasoning/

        Reply
    10. Diana

      November 18, 2014 at 10:19 am

      5 stars
      This is a great tasting and filling soup. Perfect for the winter months when all you want is something hot to eat. My mother usually makes the Sancocho at home so I miss out on seeing it put together, but now I know and will try to do it myself. Love your blog and recipes 🙂
      I have made a few of your recipes and everything is delicious.
      WE all love to eat tasty Colombian meals at home.

      Reply
    11. Lpaola

      February 19, 2015 at 11:44 am

      5 stars
      The directions ask for achiote- when do you add that ? Also- does it matter is the chicken is skin on?

      Reply
      • Erica Dinho

        February 19, 2015 at 1:28 pm

        5 stars
        1st step With the cumin in the blender.

        You can use chicken with skin.

        Reply
    12. Loader

      October 13, 2015 at 9:13 pm

      5 stars
      Great article!
      Your photo/article has been uploaded to the World Food Guide website.

      Reply
    13. Sami

      November 07, 2015 at 12:47 am

      5 stars
      Hi, I was wondering how the recipe would be different if I uesd a crock pot?

      Reply
    14. Anonymous

      October 17, 2016 at 1:51 am

      5 stars
      Turned out well. Thank you!!

      Reply
    15. Jan Bea

      March 12, 2017 at 6:43 pm

      5 stars
      I made this twice in a matter of 24 hours. The first one was a fail only because I wanted the meats to be really tender so I boiled it for more than 2hrs and all the meats fell off the bones and I couldn't see chunks anymore but just shredded meats. So I did it again, wiser this time and it was perfect! My friends enjoyed it thoroughly and got huge compliments which I give to you and to your grandma. Love old school recipes where you don't have to put made up spices containing MSG like the GOYA magic spices. Folks the magic is in the MSG..don't fall for it. I just have one question, when do you put the achiote? It's not on the instruction but I included it in the onion mixture and some at the end when I had to taste it because I watered it down to get a soupy consistency.

      Reply
    16. Pierluigi Mancini

      June 05, 2017 at 11:11 am

      5 stars
      Thank you so much for this wonderful recipe, it turned out fantastic and it took me back to my childhood.
      Do you by chance have calories information for this dish?
      Gracias.

      Reply
    17. Teresa Barry

      August 01, 2017 at 5:23 pm

      5 stars
      Hi, I am looking forward to making this dish. I travelled in Colombia and ate it a lot. Can you tell me what cut of beef you use ?
      Thanks

      Reply
      • Luisa

        December 13, 2017 at 8:54 am

        5 stars
        Hi Teresa,
        My mother used ox tails or beef short ribs. I think those are the standard cuts.

        Reply
        • Anonymous

          September 30, 2018 at 3:13 pm

          5 stars
          Agreed. Either works great

          Reply
    18. Krystal Medina

      January 05, 2018 at 8:42 pm

      5 stars
      I recently made Sancocho for my stepfather. He said it was very good but it was missing something he calls 'Cimarron'. Would you know what he might be talking about? Every where I looked doesn't seem to have an answer for me though.

      Reply
      • Erica Dinho

        January 06, 2018 at 2:49 pm

        5 stars
        It's an herb. You can find it in Colombia.

        Reply
      • Vicente perez

        March 28, 2023 at 4:46 pm

        cilantro cimarron

        Reply
    19. Sam Hutchinson

      June 06, 2018 at 11:14 pm

      5 stars
      Thank you very much for this and other recipes. My fiance is Colombian and says my cooking is almost as good as her mom's. I like to cook and it's interesting to try new ingredients. When's the cookbook coming out? Thanks again sincerely Sam Hutchinson

      Reply
    20. Anonymous

      October 01, 2019 at 10:48 pm

      5 stars
      I’ve made Sancocho previously but this is the only time that it has come out so delicious!! Thinks for this recipe, I think what made the difference on the flavor was the blending the ingredients at the beginning and adding them to the broth. Amazing!!!

      Reply
    21. Ellen

      January 25, 2020 at 3:03 pm

      5 stars
      Thanks!

      When do I put in the achieve?

      Reply
    22. Anni

      June 18, 2020 at 1:01 pm

      5 stars
      For people outside South/Central American of the United States (I live between Germany and Ireland) Achiote is impossible to get here so I make my own Sazon Goya and substitute Turmeric for the achiote, it's not a perfect substitute so I usually add a bit more pepper, salt and other ingredients to the dish (like Cumin) and it works great!

      Reply
    23. Shannon Burnikell

      March 02, 2021 at 2:36 am

      5 stars
      I whated to make this but was wondering is the pork sliced or can I used diced pork as well if I what

      Reply
      • Erica Dinho

        March 02, 2021 at 3:21 pm

        5 stars
        Diced pork is fine

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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