Sancocho Trifásico

🧂 Ingredients

• 500 g Beef short ribs(Cut into 2-inch pieces)
• 500 g Chicken pieces(Thighs and drumsticks recommended)
• 300 g Pork ribs(Optional, cut into 2-inch pieces, for a true trifásico)
• 500 g Yuca (Cassava)(Peeled and cut into 2-inch chunks)
• 4 Potatoes(Large, such as Russet or Yukon Gold, peeled and cut into 2-inch chunks)
• 4 pieces Corn on the cob(Cut into 2-inch sections)
• 2 Green plantains(Peeled and cut into 2-inch chunks)
• 1 Onion(Large, quartered)
• 4 cloves Garlic(Crushed)
• 1 bunch Cilantro(Tied together with kitchen twine)
• 4 Scallions (Green Onions)(Tied together with kitchen twine, or roughly chopped for garnish)
• 1 tsp Cumin(Ground)
• to taste Salt
• to taste Black pepper
• 3-4 liters Water or Broth(Enough to cover ingredients generously)

👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, combine the beef short ribs (and pork ribs, if using) with enough water or broth to cover by at least 2 inches. Add the quartered onion, crushed garlic cloves, ground cumin, salt, and pepper. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer gently for 1 hour, or until the beef is starting to become tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 1 hour
2. 2

   Add the chicken pieces, yuca, potatoes, corn on the cob sections, and green plantain chunks to the pot. Ensure all ingredients are submerged in the liquid; add more water or broth if necessary. Bring the soup back to a gentle simmer, cover, and cook for another 1 hour, or until the root vegetables and plantains are tender but not mushy.

   ⏱️ 1 hour
3. 3

   Add the tied bunch of cilantro and scallions to the pot. Continue to simmer for another 30 minutes, allowing the herbs to infuse their flavor into the broth and the remaining meats and vegetables to become perfectly tender. The broth should be rich and flavorful, and the meats should be falling off the bone. Remove and discard the onion quarters, garlic cloves, and herb bundles before serving.

   ⏱️ 30 minutes
4. 4

   Taste the broth and adjust seasoning with salt and pepper as needed. Ladle the sancocho generously into large bowls, ensuring each serving has a good variety of meats and vegetables. Garnish with fresh chopped cilantro and scallions, if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a deeper flavor, you can brown the meats slightly before simmering.
• ✓Low and slow simmering is key to tenderizing the meats and melding the flavors.
• ✓Sancocho is often served with a side of white rice, sliced avocado, and a spicy ají (Colombian hot sauce) for those who like a kick.
• ✓This soup is even better the next day as the flavors continue to develop.

🔄 Variations

• Sancocho de Gallina: Substitute chicken with a whole hen cut into pieces for a richer, more traditional flavor.
• Sancocho de Pescado: A coastal variation using firm white fish like snapper or corvina, often cooked with coconut milk.
• Sancocho de Pollo: A lighter version using only chicken pieces.
• Add other root vegetables like ñame (yam) or arracacha for added complexity.

🥗 Nutrition

Per serving