Sancocho is a hearty Colombian stew, beloved across Latin America, that brings together a medley of meats, root vegetables, and plantains in a flavorful broth. Often enjoyed as a Sunday family meal or at celebrations, this comforting dish features chicken, beef, or pork (or a combination), alongside yuca, potatoes, corn, and a touch of cilantro for freshness. Served with rice, avocado, and a squeeze of lime, sancocho is the ultimate one-pot meal that warms the soul and showcases Colombia’s rich culinary traditions.
Let’s dive into this Classic Colombian Sancocho Recipe, breaking down each step to create a pot of this delicious stew that’s perfect for sharing with loved ones.
Ingredients (Serves 6-8)
- For the Stew:
- 500g (1 lb) chicken thighs, bone-in and skin-on
- 500g (1 lb) beef short ribs (or stewing beef, cubed)
- 200g (7 oz) pork ribs (optional, for extra flavor)
- 3 medium potatoes (Yukon Gold or red), peeled and halved
- 1 medium yuca (cassava), peeled and cut into 2-inch chunks
- 2 green plantains, peeled and cut into 2-inch chunks
- 2 ripe plantains, peeled and cut into 2-inch chunks
- 2 ears of corn, cut into 2-inch pieces
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium tomato, chopped
- 1 bunch cilantro, tied with kitchen twine (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for depth)
- 12 cups water (or enough to cover ingredients)
- Salt and pepper, to taste
- For Serving:
- 2 ripe avocados, sliced
- 1/2 cup chopped cilantro
- 2 cups cooked white rice
- Lime wedges
- Hot sauce or ají (optional, for heat)
Equipment Needed
- Large pot with a lid
- Knife and cutting board
- Measuring cups and spoons
- Tongs (for handling meat)
- Ladle for serving
- Small bowls (for garnishes)
- Soup bowls or deep plates
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to make the cooking process seamless. Rinse the chicken thighs, beef short ribs, and pork ribs (if using) under cold water and pat dry. Peel and halve the potatoes, peel and cut the yuca into 2-inch chunks (remove the woody core), and peel and slice both green and ripe plantains into 2-inch pieces. Cut the corn ears into 2-inch pieces. Finely chop the onion, mince the garlic, and chop the tomato. Tie a small bunch of cilantro with kitchen twine for easy removal later.
Tip: Yuca can be tough to peel—use a sharp knife to remove the thick skin and cut away the fibrous center. If fresh yuca isn’t available, frozen yuca works well.
Step 2: Cook the Meats and Build the Broth
In a large pot, place the chicken thighs, beef short ribs, and pork ribs (if using). Add 12 cups of water, ensuring the meats are fully submerged. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface with a spoon to keep the broth clear. Once boiling, reduce to a simmer, add 1 teaspoon of salt, and cook for 30 minutes, partially covered. This step tenderizes the meats and creates a rich base broth.
Tip: The foam is just impurities from the meat—it’s harmless but removing it gives a cleaner broth. Don’t skip this step for a clearer, more appetizing sancocho.
Step 3: Add Aromatics and Seasonings
After 30 minutes, add the chopped onion, minced garlic, chopped tomato, tied cilantro bunch, ground cumin, smoked paprika (if using), and a pinch of black pepper to the pot. Stir gently to combine. Simmer for another 15 minutes to let the aromatics infuse the broth with flavor. The kitchen will start to smell amazing at this point!
Tip: If you prefer a smoky flavor, the smoked paprika adds a subtle depth, though it’s not traditional. Adjust seasonings to your taste as you go.
Step 4: Add the Root Vegetables and Green Plantains
Add the halved potatoes, yuca chunks, green plantains, and corn pieces to the pot. These take longer to cook, so they go in first. Bring the broth back to a gentle boil, then reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until the yuca and green plantains start to soften and the potatoes are fork-tender. The broth will thicken slightly as the starches from the vegetables release.
Tip: Don’t stir too vigorously—yuca and potatoes can break apart easily. If the broth level gets too low, add more water to keep everything submerged.
Step 5: Add the Ripe Plantains
Add the ripe plantain chunks to the pot and simmer for another 10-15 minutes. The ripe plantains will cook faster and add a subtle sweetness to balance the savory broth. At this stage, check the meats—they should be tender and falling off the bone. If not, cook for another 10 minutes. Taste the broth and adjust seasoning with more salt and pepper as needed.
Tip: Ripe plantains (yellow with black spots) add sweetness, while green plantains provide a starchy texture. Using both creates a balanced flavor and texture.
Step 6: Remove Cilantro Bunch and Final Check
Once everything is tender—the meats, vegetables, and plantains—remove the tied cilantro bunch and discard it. The soup should have a rich, savory broth with tender chunks of meat and vegetables. If the broth is too thin, simmer uncovered for a few more minutes to reduce it slightly. If it’s too thick, add a bit more water to reach your desired consistency.
Tip: Sancocho should be hearty but still brothy enough to enjoy as a soup. Let it sit for 5 minutes off the heat to let the flavors settle before serving.
Step 7: Serve the Sancocho
Ladle the sancocho into deep soup bowls, ensuring each serving has a mix of chicken, beef, pork (if using), potatoes, yuca, plantains, and corn. Serve hot with a side of cooked white rice, sliced avocado, chopped cilantro, and lime wedges. Encourage diners to squeeze lime over their bowl for a burst of freshness and add a spoonful of rice directly into the soup for extra heartiness. For those who like heat, offer hot sauce or ají on the side.
Serving Suggestion: Present the garnishes in small rustic bowls on a tray for a family-style meal. Pair with a refreshing Colombian drink like panela water or aguapanela with lime to complement the rich flavors.
Cooking Tips for Perfect Sancocho
- Meat Variations: Use any combination of meats you prefer—chicken, beef, and pork are traditional, but you can use just one or two. Bone-in meats add more flavor to the broth.
- Vegetable Substitutes: If yuca isn’t available, add more potatoes or try taro root. Sweet potatoes can replace ripe plantains for a similar sweetness.
- Herb Options: If you don’t have cilantro, parsley can work, though cilantro is more traditional. Some regions add a bay leaf for extra aroma.
- Make It Lighter: For a lighter version, use chicken breasts and skip the pork. Skim excess fat from the broth before adding vegetables.
- Time-Saving Tip: Use a pressure cooker to speed up the meat-cooking step—cook the meats for 15 minutes under pressure, then proceed with the vegetables.
- Storage: Sancocho tastes even better the next day as the flavors meld. Store in the fridge and reheat gently, adding a splash of water if needed.
Why You’ll Love This Sancocho
Sancocho is the epitome of Colombian comfort food, bringing together simple ingredients in a way that’s deeply satisfying. The tender meats, starchy vegetables, and fragrant broth create a dish that’s both hearty and comforting, perfect for bringing people together. This recipe stays true to Colombian traditions, offering an authentic taste of the country’s culinary heritage. Whether you’re hosting a gathering or craving a cozy meal, sancocho will warm your heart and soul with every spoonful.
Nutritional Information (Per Serving, Approx.)
- Calories: 600-650 kcal
- Protein: 35g
- Fat: 20g
- Carbohydrates: 70g
- Fiber: 8g
- Sodium: 900mg (varies with seasoning)
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Keep rice and garnishes separate to maintain their texture.
- Freezing: Freeze the stew (without garnishes) in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the stew has thickened too much. Prepare fresh rice and garnishes when serving.
Final Thoughts
Sancocho is a beautiful reflection of Colombian culture, where food is a way to connect and celebrate. This recipe guides you through each step to create a pot of sancocho that’s as authentic as it is delicious
