Soups & creams
Sancocho Trifásico: Colombian Three-Meat Stew
Colombian stew with three meats (beef, pork and chicken), corn on the cob, cassava, green plantain and potato, simmered about two hours: a one-pot meal for 6.
- Total time
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Colombian
Ingredients
Meats
Broth and vegetables
Sofrito and seasoning
Method
Prep the ingredients
Cut 500 g beef, 500 g pork and 500 g chicken into medium pieces. Peel and cut 500 g cassava (2 pieces), 3 green plantains and 450 g potato (3 potatoes); cut 2 ears of corn into thick rounds.
Make the sofrito
Heat 30 ml oil in a large pot over medium-high heat. Cook 2 chopped onions, 12 g garlic and 1 chopped red bell pepper for 5 minutes, until tender and fragrant.
Brown the meats
Add the beef and pork and brown on all sides, about 8 minutes. Add the chicken and brown lightly for 3–4 more minutes.
Add the tomato
Stir in 2 chopped tomatoes and cook 4–5 minutes, until they soften and blend into the sofrito.
Simmer the broth
Pour in 2 liters of water and bring to a boil. Skim off the foam, lower the heat to medium-low and simmer, partly covered, for 1 hour, until the meats are tender.
Add the vegetables
Add the corn, plantains and cassava. After 10 minutes add the potatoes and cook 20 minutes more, until everything is tender when pierced.
Season with herbs
Add 15 g cilantro, 15 g parsley, 8 g salt, 1 g pepper and 2 g cumin. Cook 10 more minutes so the flavors come together, and adjust the salt.
Serve
Serve the sancocho piping hot in deep bowls, with a piece of each meat and vegetable, alongside white rice, avocado and hot sauce.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/6 of the recipe)
- Protein
- 52.8 g
- Carbohydrates
- 86 g
- Fat
- 45.3 g
- Sodium
- 683 mg
Estimate per serving; the value is high because the whole contents of the pot are counted, including the fat in the broth. If you do not eat all of the broth, calories and sodium will be somewhat lower. The USDA value for raw plantain is used for green plantain.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Sancocho trifásico is a hearty Colombian stew that brings together three meats (beef, pork and chicken) with corn on the cob, cassava, green plantain and potato. It starts with a sofrito of onion, garlic, bell pepper and tomato, and the flavor comes from long, gentle simmering.
The meats cook for an hour first so they turn tender, then the roots and vegetables go in one after another so they hold their shape. Serve in deep bowls with white rice, avocado and hot sauce. It makes 6 servings.
Frequently asked questions
Can I make sancocho with just one meat?
Yes, though it would no longer be trifásico. Use 1.5 kg of the meat you prefer; if it is chicken only, cook it 40 minutes instead of 1 hour before adding the vegetables.
How long does sancocho keep and can I freeze it?
It keeps 3 days in the fridge in a closed container, reheated until boiling. You can freeze it up to 2 months; the cassava and plantain will be softer after thawing.
Why do my cassava and plantain fall apart?
Usually they were cut too small or cooked too long. Cut them in large chunks, add them once the meats are tender and do not go past 30 minutes of cooking.
