Colombian Sancocho Trifásico is a hearty, thick stew featuring meat, root vegetables, herbs and special spices. This Sancocho Trifásico stew has all of that, but includes three different meats (“Trifásico”). If you want a true, satisfying, and filling “meal in one” dish, Colombian Sancocho Trifásico is just what you are looking for.
Colombian Sancocho Trifásico Recipe-
- 8 chicken thighs or legs, skins removed
- 1 lb. pork ribs, ribs sliced apart and deboned
- 1 lb. beef stew meat (chuck roast works great), chopped into large bite-sized chunks
- 3 ears of sweet corn, chopped into thirds
- 2 green plantains, peeled and crosscut into 2” chunks
- 4 medium sized potatoes, peeled and quartered
- 4 cobs of corn, chopped into large chunks
- 1 lb. yuca root, peeled and chopped into large bite-sized chunks
- 1 cup chopped onion
- 1 red bell pepper, cored, seeded, and rough chopped
- 6 large cloves garlic, peeled and rough chopped
- 1 tsp. ground cumin
- ¼ tsp. black pepper
- ½ tsp. ground achiote (an absolute must have ingredient, for authentic Colombian cuisine flavor)
- 1 tsp. kosher salt
- ¼ cup chopped fresh cilantro leaves
- Place the garlic, cumin, red bell pepper, onions and achiote in an electric blender with 1/4 cup of water; pulse into one mixture but still chunky–not real smooth.
- In a large, deep cooking pot, place all three meats, plantains, corn, and onion/garlic/pepper mixture. Also add in some salt, to taste.
- Pour 12 cups of water into the pot and bring to a vigorous boil, then cover the pot and reduce the heat to medium and cook at a lively simmer for about 45 minutes.
- Now add in the yuca and the potatoes, corn and yucca, and continue to simmer the dish for another half an hour, or until the vegetables are fork tender.
- Stir in the cilantro, do a taste test, and adjust seasonings as needed.
- Serve your Sancocho Trifásico in large soup bowls, dividing the meats and vegetables up equally.
- Colombian Sancocho Trifásico is nicely complimented with fresh slices of avocado and lemon wedges.
Note: This recipe is taken from our South American Cuisine pages.