Entree: Colombia – Santander – Sancocho Santandereano (Hearty Colombian meat and root-vegetable stew typical of the Santander region)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 4 bone-in beef short ribs, approx. 8 oz (225 g) each
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 cups (1.9 L) beef or water-based broth
- 6 cups (1.4 L) water, additional as needed
- 3 ears corn, halved crosswise
- 1 lb (450 g) yuca, peeled and cut into 2-inch (5 cm) pieces
- 1 large green plantain, peeled and cut into 1-inch (2.5 cm) slices
- 1 lb (450 g) yellow potatoes, peeled and cut into large chunks
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground achiote or 1 tbsp (15 ml) annatto oil (optional)
- 2 bay leaves
- 1 bunch cilantro, chopped (reserve some for garnish)
- 4 scallions (green onions), thinly sliced (reserve some for garnish)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper, plus more to taste
- 1 lime, cut into wedges for serving

Instructions

1. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Season the beef short ribs and pork cubes with salt and pepper. Brown the meat in batches, 4–5 minutes per side, then transfer to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic, cumin, and achiote (if using) and cook 1 minute until fragrant.
3. Return all browned meat to the pot. Pour in the broth and 6 cups (1.9 L) water to cover meat. Add bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Skim foam as needed and simmer, covered, for 45 minutes.
4. Add the corn halves and simmer 15 minutes. Then add the yuca and plantain and continue simmering 20 minutes more.
5. Add the potato chunks and simmer an additional 15–20 minutes, until all vegetables and meats are fork-tender and the broth is flavorful. Add more water if the stew becomes too thick.
6. Stir in chopped cilantro and sliced scallions, adjust seasoning with salt and pepper to taste. Remove bay leaves.
7. Serve hot with lime wedges and extra cilantro and scallions. Traditional accompaniments include arepas or white rice.