Sancocho Trifásico (Three-Meat Colombian Soup)

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Sancocho trifásico is the three-meat version: pork spine, beef and chicken simmered together with plantain, cassava, corn and two kinds of potato. It is the sancocho made for a crowd, and the classic dish of a paseo de olla, when Colombians take the pot to the river and cook it there. Serves six.

Prep Time15

Cook Time1

Total Time1 15

Course: Soups

Cuisine: Colombian

Keyword: sancocho trifasico, three meats sancocho

Servings:

Calories: 575kcal

Author: Angela Giraldo

Ingredients

5 chicken pieces bone-in
6 pieces of meaty pork spine sold as espinazo at Latin butchers
1 pound beef, cut into pieces about 450 g
12 cups water about 2.8 liters
6 medium white potatoes, peeled and halved
4 papa criolla, quartered small yellow Colombian potatoes, sold frozen in US Latin stores; they break down and thicken the broth
4 pieces of corn on the cob
6 pieces of cassava, peeled and cut frozen yuca works
2 green plantains, cut into pieces green, not ripe
1 clove garlic, finely chopped
½ onion, finely chopped
½ tomato, finely chopped
1 medium carrot, grated
1 bouillon cube, optional
Salt, achiote colouring, cumin and pepper, to taste
Fresh cilantro, finely chopped, to serve the leaf, not the seed

Instructions

In a large pot, put the water, the pork spine, the beef, the chicken, the corn, the plantains, the onion, the tomato, the carrot, the garlic, the bouillon cube if using, and salt to taste.
Cover and bring to a boil over high heat for 20 to 25 minutes.
Add the cassava, both kinds of potato, the colouring, the cumin and the pepper, and carry on cooking for 30 to 35 minutes, until everything is soft and the papa criolla has started to break down and thicken the broth. Stir in the cilantro at the end.
Serve hot in deep bowls, making sure each one gets a piece of each meat and each vegetable. Serve with a slice of avocado and a portion of white rice.

Nutrition