Entree: Colombia – Antioquia – Sancocho Antioqueño (Hearty Colombian stew of meats, root vegetables, plantain, and corn cooked in a cilantro-scented broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 lb (454 g) beef short ribs
- 8 oz (225 g) pork belly or pork shoulder, cut into chunks
- 12 cups (2.8 L) water or low-sodium chicken stock
- 4 ears corn on the cob, halved
- 2 green plantains, peeled and cut into 2-in (5 cm) pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into chunks
- 1 lb (454 g) ñame or starchy potato (such as russet), peeled and cut into chunks
- 1 large white onion, chopped
- 4 cloves garlic, crushed and minced
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) achiote or paprika
- 2 bay leaves
- 1 large bunch cilantro, stems tied (reserve leaves for garnish)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) fresh lime or lemon juice
- Avocado slices for serving
- Cooked white rice for serving

Instructions

1. In a large heavy pot over medium-high heat, warm the vegetable oil. Add the chopped onion and minced garlic and sauté until soft and translucent, about 3–4 minutes.
2. Add the chicken pieces, beef short ribs, and pork chunks; brown lightly on all sides, about 6–8 minutes, turning to color the meat.
3. Stir in the chopped tomatoes, ground cumin, achiote or paprika, bay leaves, and pour in the water or stock to cover the meats. Tie the cilantro stems into a bundle and add to the pot. Bring to a boil, then reduce heat to a gentle simmer and cook, covered, for 45 minutes.
4. After 45 minutes, add the corn halves and cook 10 minutes. Add the yuca and ñame/potatoes and simmer another 15 minutes.
5. Add the plantain pieces and continue to cook until all root vegetables are tender and meats are falling from the bone, about 15–20 more minutes. Skim excess fat from the surface if desired.
6. Remove the cilantro stem bundle and bay leaves. Adjust seasoning with salt, black pepper, and lime or lemon juice. If needed, simmer uncovered a few minutes more to concentrate the broth.
7. Serve hot in deep bowls with a portion of white rice, a slice of avocado, and sprinkle with chopped cilantro leaves. Offer lime wedges on the side.