Ingredients with Measurements:
- 2 lbs of beef shank
- 1 lb of pork ribs
- 1 lb of chicken thighs
- 1 lb of yucca, peeled and cut into chunks
- 1 lb of green plantains, peeled and cut into chunks
- 1 lb of potatoes, peeled and cut into chunks
- 1 lb of corn on the cob, cut into thirds
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- 1 tsp of salt
- 1/2 tsp of black pepper
- 10 cups of water
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the beef shank, pork ribs, and chicken thighs. Cover with water and bring to a boil. Reduce heat to low and let simmer for 30 minutes.
2. Skim off any foam that rises to the surface.
3. Add the yucca, green plantains, potatoes, and corn on the cob to the pot. Add more water if necessary to cover the ingredients.
4. Add the onion, garlic, red and green bell peppers, tomato, cumin, oregano, salt, and black pepper to the pot.
5. Bring the pot to a boil and then reduce heat to low. Let simmer for 1 hour or until the meat is tender and the vegetables are cooked through.
6. Add the chopped cilantro to the pot and stir.
7. Serve hot with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 500
Fat: 22g
Carbohydrates: 42g
Protein: 35g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Pork ribs can be substituted with pork shoulder or pork belly.
- Chicken thighs can be substituted with chicken drumsticks or chicken breasts.
- Green plantains can be substituted with ripe plantains or yams.
- Yucca can be substituted with taro root or cassava.
Variations:
- Seafood Sancocho Cozido: Substitute the beef, pork, and chicken with seafood such as shrimp, crab, and fish.
- Vegetarian Sancocho Cozido: Omit the meat and use vegetable broth instead of water. Add more vegetables such as carrots, celery, and squash.
Tips and tricks:
- Skim off any foam that rises to the surface of the pot to keep the broth clear.
- Add more water if necessary to keep the ingredients covered.
- Use a sharp knife to cut the yucca and green plantains into chunks.
- Serve with rice and avocado on the side.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Rice and avocado
Suggested side dishes:
Avocado salad and fried plantains
Troubleshooting advice:
- If the broth is too thin, let it simmer for longer to reduce and thicken.
- If the meat is tough, let it simmer for longer until it is tender.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sancocho is a traditional soup in many Latin American countries, including Colombia. It is typically made with meat, vegetables, and herbs.
Flavor profiles:
Sancocho Cozido is a hearty and flavorful soup with a savory broth, tender meat, and starchy vegetables.
Serving suggestions:
Serve hot with rice and avocado on the side.
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Region: Colombian