Entree: Colombia – Central Culinary Region – Sancocho (Hearty Colombian stew of meat, root vegetables, plantain, and corn simmered until richly flavored)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 lb (454 g) beef short ribs
- 4 bone-in chicken thighs, approx. 1 lb (454 g)
- 2 green plantains (about 1 lb / 450 g), peeled and cut into 2-inch pieces
- 1 lb (454 g) yuca, peeled and cut into 2-inch chunks
- 2 medium potatoes (about 12 oz / 340 g), peeled and quartered
- 2 ears corn (about 12 oz / 340 g), each cut into 3-4 pieces
- 1 large yellow onion (about 8 oz / 225 g), chopped
- 3 cloves (9 g) garlic, minced
- 8 cups (1.9 L) chicken or beef stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/2 cup (15 g) chopped fresh cilantro plus extra for garnish
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- Salt and freshly ground black pepper to taste
- Hot Colombian ají or sliced fresh chile for serving (optional)

Instructions

1. Pat the beef short ribs and chicken thighs dry and season generously with salt and pepper.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the beef short ribs on all sides, about 6–8 minutes; remove and set aside. Brown the chicken thighs in batches until golden, about 5 minutes per side; remove and set aside.
3. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
4. Return the browned beef and chicken to the pot. Add the stock, ground cumin, and dried oregano. Bring to a gentle boil, then reduce to a simmer. Skim any foam or excess fat from the surface.
5. Simmer covered for 30 minutes, then add the plantain and yuca. Continue simmering 15 minutes, then add the potatoes and corn pieces. Cook until all vegetables and meats are tender, about 20–25 more minutes.
6. Stir in the chopped cilantro and lime juice, adjust seasoning with salt and pepper. If the broth is too thin, simmer uncovered a few minutes to concentrate flavors.
7. Serve hot with white rice on the side, extra chopped cilantro, lime wedges, and ají or sliced chile for those who like heat.