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Sancocho Valluno
Valle del Cauca Style Pork Rib Stew
A hearty and flavorful Sancocho, a traditional Colombian stew originating from the Valle del Cauca region, featuring tender pork ribs and a medley of root vegetables and plantains. Perfect for a family gathering.
🧂 Ainekset
- 1 kg Pork ribs
- 3-4 liters Water or Broth
- 500g Yuca (Cassava)
- 3 Green Plantains
- 4 medium Potatoes
- 2 ears Corn on the cob
- 1 large Onion
- 4 cloves Garlic
- 1 large bunch Cilantro
- to taste Salt
- to taste Black Pepper
- for serving Aji (Colombian hot sauce)
- for serving White Rice
👨🍳 Ohjeet
- 1
Prepare the Pork Ribs: In a large stockpot or Dutch oven, add the pork ribs, quartered onion, and smashed garlic cloves. Cover with 3-4 liters of water or broth. Bring to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 1.5 hours, or until the pork ribs are very tender and easily pierced with a fork. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
⏱️ 1 hour 30 minutes - 2
Add the Root Vegetables: Add the yuca chunks and potato chunks to the pot. Ensure they are submerged in the liquid. Continue to simmer, covered, for about 30 minutes, or until the yuca and potatoes are beginning to soften.
⏱️ 30 minutes - 3
Add the Plantains and Corn: Add the plantain chunks and corn sections to the pot. Add the tied bunch of cilantro stems. Continue to simmer, covered, for another 20-30 minutes, or until the plantains and corn are tender and cooked through. The broth should have thickened slightly from the starches of the vegetables.
⏱️ 20-30 minutes - 4
Season and Finish: Remove and discard the onion, garlic, and cilantro stems. Taste the broth and season generously with salt and freshly ground black pepper. The flavors should be well-developed and savory. If the broth is too thin, you can mash a few pieces of yuca or potato against the side of the pot to thicken it further.
⏱️ 5 minutes - 5
Serve: Ladle the hot Sancocho into large bowls, ensuring each serving has a generous portion of pork ribs, yuca, plantains, potatoes, and corn. Garnish with fresh chopped cilantro leaves. Serve immediately with a side of fluffy white rice and a small bowl of ají for those who like a spicy kick.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The pork ribs provide a rich, savory base to the stew. For a leaner option, you can use pork loin or chicken.
- ✓Sancocho Valluno is characterized by its hearty texture and robust flavor, achieved through slow simmering.
- ✓This dish is a staple for Sunday family lunches in Valle del Cauca, often prepared in large batches.
- ✓Ensure your root vegetables are cut into large, uniform pieces to prevent them from disintegrating during the long cooking process.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Chicken Sancocho: Substitute pork ribs with bone-in chicken pieces (like thighs and drumsticks). Adjust cooking time as chicken cooks faster.
- Vegetable Sancocho: Add other vegetables like arracacha (Colombian celery root), ñame (yam), or sweet potatoes for a more complex flavor profile.
- Seafood Sancocho: A coastal variation might include fish or shrimp, added towards the end of cooking.