Sancocho is a traditional dish from various Latin American countries, and this recipe focuses on the Colombian version made with chicken and pork ribs. Depending on the region, variations include beef, hen, or fish. This hearty and nutritious dish is perfect for cold winter days and is a staple in Colombian cuisine, especially in regions like Antioquia, Valle del Cauca, and Nariño.
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In a large pot, place the chicken and pork ribs. Cover with water and add a pinch of salt, half of the chicken bouillon cube, the diced carrot, the sliced onion, the potatoes, and the corn (cut into several pieces).
Cook for about 20 minutes. Then add the cassava and the green plantains, cut into thick slices. Continue cooking over low heat until the potatoes are very tender.
In a skillet, melt the margarine. Add the diced tomatoes and the chopped green onion (scallion), along with the remaining half of the chicken bouillon cube and half a cup of water. Cook over high heat until the sauce thickens.
For a richer flavor, you can use homemade chicken stock instead of water.
Serve the sancocho with a side of white rice and a slice of avocado for a complete Colombian experience.
If you prefer a spicier version, add a small amount of chili or hot sauce to the tomato sauce.
Can I use other types of meat for this recipe?
Yes, you can substitute chicken and pork ribs with beef, hen, or fish, depending on your preference and regional variations.
What can I serve with sancocho?
Sancocho is traditionally served with white rice, avocado, and sometimes a slice of lime for added flavor.
Can I make this dish ahead of time?
Yes, sancocho can be made ahead of time and reheated. The flavors often deepen and improve after resting.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Can I freeze sancocho?
Yes, sancocho freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months.
