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Puchero Santafereño

Puchero Santafereño (Colombian Beef, Chicken and Pork Stew)

Erica Dinho
5 from 7 votes


  • 3 ears fresh corn cut into 3 pieces
  • 12 cups of water or more if needed
  • 1 cup of aliuños sauce
  • 1 big whole chicken
  • 1 pound of beef cut into pieces
  • 1 pound of pork meat or ribs cut into pieces
  • 6 chorizos
  • Salt and pepper
  • 3 green plantains peeled and cut crosswise into pieces
  • 6 medium white potatoes peeled and cut in half
  • 2 pounds frozen yuca cut into big pieces
  • ½ small cabbage cut into pieces
  • cup chopped fresh cilantro
  • 1 cup of hogao
  • ½ teaspoon ground cumin
  • Salt and pepper


  • In a large pot, place the beef, pork, chicken, corn, aliuños, salt and pepper. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 40 minutes.
  • Add the chorizos, potatoes, plantain, yuca, and cabbage. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
  • Taste and adjust the seasoning. Serve the broth in small bowls and garnish with fresh cilantro.
  • Place the rest of the ingredients on individual plates dividing the chicken, meats and vegetables evenly, then top with hogao and serve with white rice and avocado on the side.
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