Colombian Antoquian Sancocho Stew
Sancocho is a beloved traditional stew that embodies the heart and soul of Antioquia, Colombia. Known for its rich flavors and heartwarming appeal, this dish features an array of meats including beef, pork, chicken, and chorizo that meld together beautifully to create a savory broth. Each ingredient contributes to the stew’s depth, from tender root vegetables to the sweet notes of plantains. Typically enjoyed during family gatherings or on relaxed weekends, this recipe yields a generous amount, perfect for sharing and enjoying leftovers. Prepare to indulge in a comforting bowl of Colombian heritage, steeped in tradition and bursting with flavor.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
water
1 gallon (Measured)
beef
1 lb (Cut into large chunks (short ribs or roast))
pork
1 lb (Cut into large chunks (use shoulder roast))
chorizo sausage
4 links (Cut into 1 inch slices)
chicken drumsticks
4 (Bone-in for flavor)
new potatoes
24 small (Whole (or 4 large yellow potatoes cut into chunks))
carrots
2 (Shredded)
green plantains
4 (Peeled and cut into 2 inch round chunks)
ripe plantains
2 (Scrubbed, washed, and cut into 2 inch slices (leave peel on))
corn
3 ears (Shucked and cut into 2 inch round chunks)
cassava (yuca)
1 lb (Peeled and cut into 2 inch chunks)
green onions
4 (Whole)
fresh cilantro
1/2 bunch (Chopped)
fresh parsley
1/2 bunch (Chopped (optional))
ground cumin
1 tablespoon (Measured)
vegetable oil
2 tablespoons (Measured)
Goya seasoning
1 teaspoon (Measured (optional))
salt and pepper
to taste (To taste)
Instructions
1
1. In a large stock pot, pour in 1 gallon of water and add all types of meat: beef, pork, chicken, and sliced chorizo. Include the vegetable oil, green onions, cumin, cilantro, parsley (if using), salt, pepper, and Goya seasoning. Bring this mixture to a rolling boil.
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2. Once boiling, reduce the heat to medium-low. Stir thoroughly, cover the pot, and let it simmer for 45 minutes. This step allows the flavors to meld and the meats to begin tenderizing.
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3. After 45 minutes, add the corn and green plantains to the pot. Bring it back to a boil, then cover and reduce to medium-low heat again. Cook for an additional 30 minutes, giving time for the plantains to soften.
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4. Next, introduce the new potatoes and shredded carrots. Stir well, checking the flavor and adjusting the seasonings as desired. Once boiling, cover and let it simmer for another 30 minutes.
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5. Finally, add the cassava (yuca) to the pot. Bring everything back to a boil for the last time. Cover and allow to cook for about 15-20 minutes, or until the yuca is fork-tender.
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6. Before serving, carefully remove the green onions and cilantro (and parsley if used). A helpful trick is to use a small mesh bag to contain these herbs while cooking, making it easy to fish out later.
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7. Serve the sancocho hot, ensuring each bowl gets a hearty mix of meat, vegetables, and broth.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Colombian Antoquian Sancocho Stew?
Sancocho is a beloved traditional stew from the Antioquia region of Colombia, known for its rich flavors and variety of meats and root vegetables.
What types of meat are used in this recipe?
This recipe features a combination of beef (short ribs or roast), pork (shoulder roast), chicken drumsticks, and sliced chorizo sausage.
How much water is needed to make this stew?
You will need 1 gallon of water as the base for the savory broth.
What kind of beef is recommended for Sancocho?
It is recommended to use beef cut into large chunks, specifically short ribs or roast for the best flavor.
What type of pork should I use?
Pork shoulder roast cut into large chunks is the preferred choice for this stew.
How do I prepare the chorizo for the stew?
The chorizo sausage should be cut into 1-inch slices before being added to the pot.
Is bone-in chicken better for this recipe?
Yes, the recipe calls for 4 bone-in chicken drumsticks to add more depth and flavor to the broth.
What kind of potatoes are used in Colombian Sancocho?
The recipe uses 24 small whole new potatoes, or you can substitute with 4 large yellow potatoes cut into chunks.
How are the carrots prepared for the stew?
Unlike traditional chunks, this recipe calls for 2 carrots to be shredded before adding them to the pot.
How should green plantains be prepared?
Green plantains should be peeled and cut into 2-inch round chunks.
Do I peel the ripe plantains?
No, for the ripe plantains, you should scrub and wash them, then cut them into 2-inch slices while leaving the peel on.
How do I prepare the corn for the stew?
Use 3 ears of corn, shucked and cut into 2-inch round chunks.
What is cassava and how is it prepared?
Cassava, also known as yuca, is a root vegetable. It should be peeled and cut into 2-inch chunks.
What seasonings are used in this sancocho?
The stew is seasoned with ground cumin, Goya seasoning, salt, pepper, and fresh herbs like cilantro and parsley.
Is Goya seasoning mandatory?
No, Goya seasoning is an optional ingredient in this recipe.
How long is the initial simmering stage?
After reaching a rolling boil with the meats and initial seasonings, the pot should simmer for 45 minutes.
When do I add the corn and green plantains?
The corn and green plantains are added after the initial 45-minute simmer, then cooked for another 30 minutes.
At what point are the potatoes and carrots added?
The potatoes and shredded carrots are introduced after the plantains have cooked for 30 minutes, then they simmer for another 30 minutes.
When is the cassava (yuca) added to the pot?
The yuca is added in the final stage and cooked for about 15-20 minutes until it is fork-tender.
What is the herb removal trick mentioned in the recipe?
A helpful trick is to use a small mesh bag to contain the whole green onions and cilantro while cooking, making them easy to remove before serving.
Should I remove any ingredients before serving?
Yes, you should carefully remove the whole green onions and the cilantro/parsley bunches before serving the stew.
How is the sancocho served?
Sancocho should be served hot in bowls, ensuring each serving contains a hearty mix of all the meats, vegetables, and broth.
Is this recipe suitable for a large group?
Yes, sancocho is traditionally a dish for family gatherings and yields a generous amount.
What makes the broth in this stew savory?
The combination of four different meats, bone-in chicken, vegetable oil, and long simmering times creates a deep, savory broth.
Can I use fresh parsley in this recipe?
Yes, adding 1/2 bunch of chopped fresh parsley is an optional but recommended addition for extra flavor.
How do I know when the yuca is done?
The yuca is ready when it is fork-tender, which usually takes 15 to 20 minutes of boiling.
What is the role of green onions in this stew?
Four whole green onions are boiled with the meat to infuse the broth with flavor and are removed before serving.
Does this stew contain oil?
Yes, the recipe includes 2 tablespoons of vegetable oil added at the beginning of the cooking process.
Is this dish good for leftovers?
Yes, the recipe is designed to yield a large amount and is perfect for sharing or enjoying as leftovers.
What kind of flavor profile does Sancocho have?
It is a comforting, hearty stew with savory notes from the meat and cumin, balanced by the sweet notes of ripe plantains.