Sancocho trifásico
Today we are going to prepare a delicious sancocho trifásico, so it is with three types of meat, a wonderful recipe for family sharing and more if you make it during the famous pot walk. Best of all, it did in a short time.
Servings: 6
Calories: 575kcal
Ingredients
- 5 chicken pieces
- 6 fleshy pork backbone
- 1 pound of beef cut into pieces.
- 12 cups of water
- 6 medium white potatoes peeled and cut in half.
- 4 Creole potatoes cut in four.
- 4 pieces of corn on the cob
- 6 pieces of cassava peeled and cut into pieces.
- Two green plantains cut into pieces
- 1 clove of garlic finely chopped.
- ½ onion finely chopped
- ½ to mato finely chopped.
- 1 medium carrot grated.
- 1 bouillon cube optional.
- Salt color cumin and pepper to taste.
- Coriander finely chopped to serve.
Instructions
- In a large pot, add the water, the pork backbone, the beef, the chicken pieces, the corn on the cob, the plantains, the onion, the tomato, the carrot, the clove of garlic, bouillon cube, if you wish and salt to taste.
- Cover the pot and bring to a boil over high heat for 20 to 25 minutes.
- Add the cassava, the potato, the Creole potato, the color, the cumin, and the pepper and continue cooking for 30 or 35 minutes or until you notice that the ingredients are soft. When ready, add the coriander.
- Serve hot on a deep plate, making sure you add each serving of the different ingredients. You can accompany the dish with an avocado slice and a portion of white rice.
Bon Appetite!
Nutrition
Calories: 575kcal | Carbohydrates: 88g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 674mg | Potassium: 2155mg | Fiber: 10g | Sugar: 17g | Vitamin A: 2583IU | Vitamin C: 70mg | Calcium: 77mg | Iron: 5mg