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    You are in: Home / Recipes / Colombian Sancocho Recipe
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    Colombian Sancocho

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    La_Nanita's Note:

    This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.

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    Serves: 8



    Units: US | Metric


    1. 1
      Cut and peel all veggetables and protein as needed.
    2. 2
      Place all of the veggetables on the bottom of a 5 quart slow cooker.
    3. 3
      Layer all of the proteins on top of the veggetables.
    4. 4
      Add Sazon to 2 cups of water and stir well. Pour water over proteins.
    5. 5
      Sprinkle proteins with a liberal amount of Adobo.
    6. 6
      Pour in water until the slow cooker is full.
    7. 7
      Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.

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    Nutritional Facts for Colombian Sancocho

    Serving Size: 1 (628 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 314.3
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.7 g
    Cholesterol 72.6 mg
    Sodium 165.7 mg
    Total Carbohydrate 43.4 g
    Dietary Fiber 4.7 g
    Sugars 6.4 g
    Protein 27.8 g

    The following items or measurements are not included:

    sazon goya

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