Sancocho Trifásico
Colombian Three-Meat Stew
A hearty and flavorful Colombian stew featuring a trifecta of meats – beef, chicken, and pork – simmered with starchy root vegetables and plantains to create a rich, comforting broth. Perfect for family gatherings and special occasions.
🧂 Ingredients
- 500g Beef chuck or stewing beef
- 500g Bone-in chicken pieces (thighs and drumsticks)
- 500g Pork shoulder or ribs
- 500g Yuca (cassava)
- 3 Green plantains
- 2 Yellow plantains
- 2 Corn on the cob
- 500g Potatoes (e.g., Yukon Gold or Russet)
- 1 Onion
- 4 Garlic cloves
- 1 bunch Cilantro
- 3-4 liters Water or beef broth
- to taste Salt
- to taste Black pepper
- 2 tablespoons Achiote oil or vegetable oil
👨🍳 Instructions
- 1
Prepare the meats: In a large, heavy-bottomed pot or Dutch oven, heat the achiote oil (if using) over medium-high heat. Sear the beef and pork chunks on all sides until nicely browned. This step is optional but adds depth of flavor. Remove the seared meats and set aside. If not searing, place the beef and pork directly into the pot.
⏱️ 10-15 minutes - 2
Start the broth: Add the beef and pork to the pot (if not seared). Cover with 3 liters of water or beef broth. Add the quartered onion and smashed garlic cloves. Bring to a rolling boil, then reduce the heat to low, cover, and simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes. Cook for 1 hour and 30 minutes, or until the beef and pork are starting to become tender.
⏱️ 1 hour 30 minutes - 3
Add chicken and aromatics: Add the bone-in chicken pieces to the pot. Add the bunch of cilantro. Continue to simmer, covered, for another 45 minutes, or until the chicken is cooked through and tender.
⏱️ 45 minutes - 4
Add root vegetables and corn: Add the yuca, potatoes, and corn pieces to the pot. If the liquid level is low, add the remaining 1 liter of water or broth. Ensure the vegetables are mostly submerged. Bring back to a simmer, cover, and cook for 30-45 minutes, or until the vegetables are fork-tender. Be careful not to overcook the yuca, as it can become mushy.
⏱️ 30-45 minutes - 5
Add plantains: Add the green and yellow plantain pieces to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the plantains are tender and have softened, releasing some of their starch into the broth, which will thicken it slightly.
⏱️ 20-30 minutes - 6
Finish and serve: Remove and discard the onion quarters, garlic cloves, and cilantro bunch. Taste the broth and season generously with salt and freshly ground black pepper. The broth should be rich and well-seasoned. Ladle the sancocho into large bowls, ensuring each serving gets a variety of meats and vegetables. Serve hot.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a richer broth, use a combination of water and good quality beef broth.
- ✓Don't overcrowd the pot; use a large enough vessel to accommodate all ingredients.
- ✓Adjust cooking times based on the size of your meat and vegetable pieces.
- ✓Sancocho is often served with a side of white rice, avocado slices, and aji (Colombian hot sauce).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like ñame (yam) or arracacha.
- For a lighter version, use only two types of meat.
- Include fish or seafood for a coastal variation.