Are you ready to embark on a culinary journey to the heart of Colombia? Then get ready to savor the rich and comforting flavors of Colombian Sancocho! This hearty, slow-cooked soup is a true celebration of Colombian cuisine, brimming with tender meats, vibrant vegetables, and aromatic spices. It's the perfect dish for a chilly evening, a family gathering, or simply a delicious and satisfying meal. Whether you're a seasoned cook or just starting your culinary adventures, this easy recipe will guide you through every step of creating this amazing dish. This healthy meal is also a fantastic quick dinner idea for busy weeknights!
Ingredients:
This recipe serves 6-8 people. Feel free to adjust the quantities based on your needs.
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 large chicken, cut into 8 pieces (or 2 lbs bone-in, skin-on chicken thighs)
- 2 large potatoes, peeled and cut into 1-inch chunks
- 2 large yuca (cassava), peeled and cut into 1-inch chunks
- 2 large ears of corn, kernels removed
- 1 large green plantain, peeled and sliced into 1-inch rounds
- 1 large ripe plantain, peeled and sliced into 1-inch rounds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground achiote (annatto) powder (optional, for color and flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- 12 cups water or chicken broth
- 1 large bunch of scallions, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
Step 1: Browning the Meats
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef and pork in batches, ensuring not to overcrowd the pot. Remove the browned meats and set aside. Add the chicken pieces and brown them as well. This browning step adds a depth of flavor to your sancocho.
Step 2: Sautéing Aromatics
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic, cumin, and achiote powder (if using), and cook for another minute until fragrant.
Step 3: Combining Ingredients
Return the browned meats to the pot. Add the potatoes, yuca, corn kernels, green plantains, and water (or chicken broth). Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the meats are very tender. The longer it simmers, the richer the flavor becomes!
Step 4: Adding Plantains and Finishing Touches
After 2 hours, add the ripe plantains. Continue to simmer for another 30 minutes, or until the plantains are tender. Stir in the chopped cilantro. Taste and adjust seasoning as needed.
Step 5: Serving
Serve your Colombian Sancocho hot, garnished with chopped scallions and a squeeze of fresh lime juice.
Tips and Variations:
- For a richer flavor, use bone-in chicken thighs instead of breasts.
- Feel free to add other vegetables, such as carrots, green beans, or cabbage.
- If you don't have achiote powder, you can omit it without significantly affecting the taste.
- For a thicker soup, you can mash some of the potatoes and yuca against the side of the pot before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on specific ingredients and portion sizes.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 40-50g
Enjoy your delicious homemade Colombian Sancocho! This easy recipe is sure to become a family favorite. It's a delightful example of delicious dishes created with simple, fresh ingredients. This amazing recipe showcases the best of homemade cooking and delivers a truly satisfying and flavorful meal. Remember to share your culinary creations with friends and family – happy cooking!