Sancocho is the staple food of my home state of Antioquia in Colombia. As with everything in this world, there are many varieties of sancocho not only within Colombia, but also throughout the Caribbean and Latin America. This recipe is my favorite because it utilizes four different types of meat whose flavors mix in an incredible taste sensation. Sancocho must be prepared in stages due to the cooking time differential of the various ingredients so give yourself three or four hours and be patient. The results are definitely worth the wait. By the way, I have not found a way of making just a small amount of sancocho so be prepared for lots of yummy leftovers unless, like my grandma did, you invite the entire family over for Sunday lunch.
- 1 gallon water
- 1 lb beef (I use beef short ribs but any kind of roast will do cut into large chunks.)
- 1 lb pork (I use part of a shoulder roast cut into large chunks.)
- 4 chorizo sausage, links (cut the links into 1 inch slices)
- 4 chicken drumsticks (I use these bone-in and mostly for flavor)
- 24 small new potatoes (If not available, 4 large yellow potatoes cut into chunks.)
- 2 carrots (shredded)
- 4 plantains (Green, peeled and cut into 2 inch round chunks)
- 2 plantains (Ripe, scrubbed and washed, cut into 2 inch slices, do not peel, cook with the peel on.)
- 3 ears corn (Shucked and cut into 2 inch round chunks)
- 1 lb cassava (Yuca, peeled and cut into 2 inch chunks.)
- 4 green onions (whole)
- 1⁄2 bunch fresh cilantro
- 1⁄2 bunch fresh parsley (this is optional, I personally don't care for parsley. Use as you would the cilantro) (optional)
- 1 tablespoon ground cumin
- 2 tablespoons vegetable oil
- 1 teaspoon goya seasoning (Sazon Goya with cilantro and achiote for extra flavor and color) (optional)
- salt and pepper (to taste)
- 1) Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo), the oil, the green onions, cumin, cilantro, parsley (if using), salt and pepper and the Goya seasoning. Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
- 2) Add the corn and plantain. Bring to a boil, cover and lower to medium-low heat. Cook for another 30 minutes.
- 3) Add the potatoes and the shredded carrots. Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
- 4) Finally, add the yuca and bring to a boil once more. Cover and cook for 15 or 20 minutes more or until the yuca is tender.
- 5) Remove the cilantro green onions and parsley, if you are using it, serve. (Good hint: Digging for the cilantro, green onions and parsley can be a pain. So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water. That way, all I need to do is remove the little bag instead of having to dig.).