This is undoubtedly one of the most famous recipes in Colombia, it is typical of the north coast and despite being a soup, it has nothing to envy to a main dish. Keep in mind that if you want to enhance its flavor, you should start the night before by seasoning the meats.
COLOMBIAN SANCOCHO
INGREDIENTS
•4 pieces of chicken thigh
•4 pieces of lean beef rib
•1 bunch coriander
•4 pieces of cob
•1 pintón banana cut in 4
•1 yucca cut into 4 pieces
•4 medium peeled potatoes
•Salt, pepper and cumin to taste
•Water
For the marinade
•1/4 red onion
•2 stalks of green chives
•1 large tomato
•2 cloves of garlic
•1/3 cup of water
•Salt and pepper to taste
•Cumin to taste
PREPARATION
Start by preparing the marinade, blend all the ingredients in a blender and season the chicken and meat in separate bowls. Rest overnight and the next day place only the beef in a pressure cooker along with a bunch of coriander and cover with water until the ingredients are covered. Cook for 45 minutes until meat is tender. Remove the cilantro bouquet and add the yucca, plantain, halved potato, corn on the cob and chicken. Season to taste and add more water to cover. Cook 25 minutes more or until the yucca is soft. Serve with a little fresh coriander on top.
Did you know?
-There is a version with 3 types of meat, it is also known by the name of triphasic sancocho.
-In Colombia it is accompanied with grained white rice along with avocado or avocado.
;
