Colombian Sancocho
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 pounds of beef preferably short ribs or chuck, cut into 2-inch pieces
- 1 whole chicken cut into 8 pieces
- 4 ears of corn cut into 2-inch pieces
- 4 green plantains peeled and cut into 2-inch pieces
- 4 medium potatoes peeled and cut into 2-inch pieces
- 1 large yuca peeled and cut into 2-inch pieces
- 1 large onion chopped
- 4 cloves of garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped parsley
- 2 tablespoons of vegetable oil
- 8 cups of water
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, garlic, red bell pepper, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the beef to the pot and cook for about 5 minutes, stirring occasionally, until the beef is browned on all sides.
- Add the chicken pieces to the pot and cook for another 5 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the 8 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes, or until the beef and chicken are tender.
- Add the corn, green plantains, potatoes, and yuca to the pot. Stir well and let the mixture simmer for another 30 minutes, or until the vegetables are tender.
- Season the sancocho with salt and pepper to taste. Stir in the chopped cilantro and parsley.
- Serve the sancocho hot, making sure to include a piece of beef, chicken, and each vegetable in every serving. Enjoy!
Video
Nutrition
Calories: 697kcal | Carbohydrates: 102g | Protein: 36g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 27296mg | Potassium: 1759mg | Fiber: 7g | Sugar: 25g | Vitamin A: 884IU | Vitamin C: 89mg | Calcium: 117mg | Iron: 5mg