Name: Colombian Trifasico Sancocho
Total time: 3 h 30 min
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed; 2 pounds flanken-style short ribs , 1 inch thick, trimmed and cut into 8 equal-size pieces; 2 pounds boneless pork butt roast , trimmed and cut into 8 equal-size pieces; 1 teaspoon table salt; 1 teaspoon commercial sazón (optional); ½ teaspoon pepper; 1 onion, chopped fine; 3 celery ribs , chopped fine; 2 carrots , peeled and chopped fine; 6 scallions , sliced ¼ inch thick; 2 plum tomatoes , cored and chopped fine; ½ red bell pepper , chopped fine; 6 garlic cloves , minced; 2 green (unripe) plantains , peeled and cut crosswise into 2-inch pieces; 2 ears corn , husks and silk removed, each ear cut crosswise into 4 pieces; ½ cup chopped fresh cilantro , divided, plus extra for serving; 10 whole allspice berries; 4 (½-ounce) chicken bouillon cubes; 12–14 cups water , plus extra if needed; 1 pound yuca root , peeled and cut into 8 pieces; 1 pound white ñame root , peeled and cut into 8 pieces; 1 pound butternut squash , peeled and cut into 8 pieces; 2 medium red potatoes , peeled and quartered; 2 yellow (ripe) plantains , unpeeled, ends removed, and cut crosswise into 4 pieces; Ají Picante; white rice; Sliced avocado; Lime wedges

Colombian Trifasico Sancocho

By Nadia Domeq

Published on August 7, 2023

Time

3½ hours

Yield

Serves 8 to 10

Ingredients

3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed2 pounds flanken-style short ribs, 1 inch thick, trimmed and cut into 8 equal-size pieces2 pounds boneless pork butt roast, trimmed and cut into 8 equal-size pieces1 teaspoon table salt 1 teaspoon commercial sazón (optional)½ teaspoon pepper 1 onion, chopped fine 3 celery ribs, chopped fine2 carrots, peeled and chopped fine6 scallions, sliced ¼ inch thick2 plum tomatoes, cored and chopped fine½ red bell pepper, chopped fine6 garlic cloves, minced2 green (unripe) plantains, peeled and cut crosswise into 2-inch pieces2 ears corn, husks and silk removed, each ear cut crosswise into 4 pieces½ cup chopped fresh cilantro, divided, plus extra for serving10 whole allspice berries 4 (½-ounce) chicken bouillon cubes12–14 cups water, plus extra if needed1 pound yuca root, peeled and cut into 8 pieces1 pound white ñame root, peeled and cut into 8 pieces1 pound butternut squash, peeled and cut into 8 pieces2 medium red potatoes, peeled and quartered2 yellow (ripe) plantains, unpeeled, ends removed, and cut crosswise into 4 piecesAjí Picante white rice Sliced avocado Lime wedges

Before You Begin

You will need a pot with a 12- to 14-quart capacity. This recipe was developed using Knorr chicken bouillon cubes. An equivalent weight of other brands can be used, or 3 tablespoons of Better than Bouillon Chicken Base or 8 cups of chicken broth. (If using broth, add only 4 cups of water in step 3.) Look for sazón with culantro and achiote (also called annatto) at the supermarket and avoid those without salt. For efficiency, prepare the vegetables while the seasoned meats stand in step 1. The white ñame root, butternut squash, and potatoes are important components, but depending on availability, they can be considered interchangeable. White ñame root can be found in the produce section of markets that carry Caribbean, Latin American, and African fruits and vegetables. Do not substitute yellow ñame. The yellow plantains' peels are edible, but you may peel them at the table if desired.

Instructions

Toss chicken; beef; pork; salt; sazón, if using; and pepper in large bowl. Let stand at room temperature for 1 hour.

Place meats in large stock pot. Stir in onion, celery, carrots, scallions, tomatoes, bell pepper, and garlic. Cook, covered, over medium heat, stirring occasionally, until vegetables have softened, 10 to 15 minutes.

Add green plantains, corn, ¼ cup cilantro, allspice berries, and bouillon cubes. Add 12 cups water. If all ingredients are not covered, add up to 2 cups remaining water until covered. Increase heat to medium-high and bring to boil, using large shallow spoon to skim any foam and fat that rises to surface. Reduce heat to maintain gentle simmer, cover, and cook for 1 hour.

Using tongs, remove chicken and corn and transfer to large shallow plate. Cover tightly with foil to keep warm and set aside. Continue to cook beef and pork until just tender, about 30 minutes longer.

Add yuca, ñame, squash, potatoes, and yellow plantains, adding additional water as needed to cover. Season with salt and pepper to taste. Increase heat to high and return to simmer. Reduce heat to maintain gentle simmer; cover; and cook until root vegetables are fork tender, 20 to 30 minutes. Stir in remaining ¼ cup of cilantro and cook for 1 minute.

To serve, place portions of meat and vegetables in individual bowls and ladle broth into bowls. Pass ají picante, rice, avocado, lime, and extra cilantro separately.