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Sancocho o Sopa de Guandú (Pigeon Peas Colombian Soup)|mycolombianrecipes.com

Sancocho o Sopa de Guandú (Pigeon Peas Colombian Soup)

Erica Dinho
5 from 6 votes

Ingredients
 

  • 1 pound of frozen of fresh pigeon peas
  • 12 cups of water or more if necessary
  • ½ pound salted beef
  • 1 pound beef ribs
  • 1 pound pork meat or pork ribs
  • 1 green plantain peeled and cut into chunks
  • 1 ripe plantain peeled and cut into chunks
  • 1 pound of yuca or cassava peeled and cut into chunks
  • ½ teaspoon ground cumin
  • ½ teaspoon ground achiote
  • 2 tablespoons oil
  • 2 to matoes finely chopped
  • 2 scallions finely chopped
  • 1 red bell pepper finely chopped
  • 2 garlic cloves minced
  • 2 ají dulce or sweet chiles finely chopped
  • 1 onion finely chopped
  • Salt and pepper
  • ½ cup finely chopped fresh cilantro

Instructions
 

  • Make refrito: In a large pot place de oil tomatoes, scallions, bell pepper, garlic, sweet chiles, and onion over medium heat, stirring occasionally, until tender, about 4 minutes. Season refrito with salt and pepper.
  • Add salted beef, beef ribs, pork and water, and simmer uncovered for about 45 minutes.
  • Add the pigeon peas and keep cooking, uncovered, stirring occasionally, for about 30 minutes.
  • Add the green plantain, ripe plantain, cassava, cumin and achiote. Keep cooking, uncovered, stirring occasionally, for about 30 minutes more. Add fresh cilantro and serve warm with rice on the side.
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