Sancocho Colombian Stew

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Sancocho is a beloved Colombian comfort stew simmered slowly with chicken, hearty root vegetables, and aromatic herbs until the broth turns rich and deeply flavored. Served family-style with rice, avocado, and a sprinkle of fresh cilantro, it is the kind of dish that warms the soul on a rainy afternoon in Bogota. Each region adds its own spin, but this version stays true to the classic Valley of Cauca style.

Nutrition Facts

Per serving (estimated)

• 625 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 6 gSugar
• 38 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the stew base

• 2 tablespoons vegetable oil
• 1 large white onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 cups water or low-sodium chicken broth

For the proteins

• 2 lbs bone-in chicken thighs, skin removed
• 1 lb beef short ribs or beef shank, cut into 2-inch pieces

For the root vegetables

• 1 lb yuca (cassava), peeled and cut into 2-inch pieces
• 2 green plantains, peeled and cut into 1-inch rounds
• 2 medium russet potatoes, peeled and quartered
• 3 ears fresh corn, husked and cut into 2-inch rounds
• 1 small bunch fresh cilantro, tied with kitchen twine

For serving

• 3 cups cooked white rice
• 1 large ripe avocado, sliced
• Lime wedges
• Salsa fresca or aji sauce, for topping

Directions

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with salt and pepper and brown them for 3 to 4 minutes per side until a deep crust forms, then transfer to a plate.
2. In the same pot, add the chicken thighs and brown for 4 to 5 minutes per side until golden. Remove and set aside with the beef.
3. Reduce the heat to medium, add the onion and cook for 6 to 7 minutes until translucent. Stir in the garlic, cumin, salt, and pepper and cook for 1 more minute until fragrant.
4. Return the beef and chicken to the pot, pour in the water or broth, and bring to a boil. Skim off any foam, add the cilantro bundle, then reduce to a gentle simmer. Cover and cook for 45 minutes until the beef is fork-tender.
5. Add the yuca and corn to the pot and simmer for 15 minutes. Then stir in the plantains and potatoes and continue cooking for another 20 to 25 minutes until all the vegetables are tender and the broth is slightly thickened.
6. Remove the cilantro bundle and skim excess fat from the surface. Taste and adjust seasoning with additional salt if needed.
7. Serve the stew in deep bowls over a scoop of white rice, making sure each portion gets a piece of chicken, beef, and a mix of vegetables. Top with sliced avocado, a squeeze of lime, and a spoonful of salsa fresca.

Cook’s Notes

• For a more traditional flavor, use a whole chicken cut into pieces instead of just thighs; the bones add extra richness to the broth.
• If yuca is unavailable, substitute with extra potatoes and a small amount of pumpkin for sweetness and body.
• Always add the plantains later than the yuca, as plantains cook much faster and will fall apart if overcooked.
• Make the stew a day ahead for the best flavor; the broth deepens and the meat absorbs more seasoning overnight in the refrigerator.
• Leftover sancocho can be blended briefly for a creamy-style soup variation known as 'sancocho de res' thickened naturally by the starchy vegetables.

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