Colombian Sancocho Recipes

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COLOMBIAN CHICKEN STEW: SANCOCHO

Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 17



Colombian Chicken Stew: Sancocho image

Steps:

  • In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
  • In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Add the chicken and simmer for another 20 minutes.
  • Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
  • In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habanero chile, chopped
2 cups chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
One 3-to 4-pound chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces

COLOMBIAN SANCOCHO

This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.

Provided by La_Nanita

Time 6h30m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 11



Colombian Sancocho image

Steps:

  • Cut and peel all veggetables and protein as needed.
  • Place all of the veggetables on the bottom of a 5 quart slow cooker.
  • Layer all of the proteins on top of the veggetables.
  • Add Sazon to 2 cups of water and stir well. Pour water over proteins.
  • Sprinkle proteins with a liberal amount of Adobo.
  • Pour in water until the slow cooker is full.
  • Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.

Nutrition Facts : Calories 314.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 165.8, Carbohydrate 43.5, Fiber 4.8, Sugar 6.4, Protein 27.8

2 lbs boneless skinless chicken breasts, cubed
5 medium potatoes, halved
2 carrots, sliced into thick sections
1 cup yucca root, peeled and cut (or use a small bag of frozen Yucca)
1 plantain, ripe and cut into 1-inch sections with skin on
1 medium onion
2 tablespoons cilantro, fresh and chopped
3 cabbage leaves, cut into thick strips
sazon goya
10 -15 cups water
salt, Pepper, and Adobo to taste

SANCOCHO

Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.

Provided by Food Network

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20



Sancocho image

Steps:

  • To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
  • Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
  • Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
  • Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
  • Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.

1 yellow onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 Italian frying pepper, seeded and roughly chopped
3 garlic cloves, peeled
3 tablespoons olive oil
1 bunch fresh cilantro leaves and stems, plus cilantro leaves, for garnish
2 pounds oxtails, excess fat trimmed (substitute with chuck or short ribs)
Kosher salt and freshly ground black pepper
1 tablespoon adobo all-purpose seasoning
1/4 teaspoon dried oregano
2 bay leaves
8 ounces tomato sauce
1/2 cup red wine
1 gallon chicken stock, plus more if needed
1/2 pound Yukon gold potatoes, peeled and cut into large dice
1/2 pound yucca root, peeled and woody center removed, then cut into large dice
1 green plantain, peeled and sliced on the diagonal in 1-inch-thick slices
1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into large dice (substitute with kabocha squash, butternut squash, sweet potatoes or carrots)
1 ear of corn, sliced in 1-inch rounds
Cooked rice, for serving, optional

STEW - COLOMBIA - SANCOCHO ANTIOQUEñO

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.

Provided by Fabio

Categories     Pork

Time 2h30m

Yield 12-16 serving(s)

Number Of Ingredients 18



Stew - Colombia - Sancocho Antioqueño image

Steps:

  • 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.).

Nutrition Facts : Calories 948.9, Fat 43.7, SaturatedFat 16.4, Cholesterol 106.5, Sodium 346.1, Carbohydrate 110.5, Fiber 11.4, Sugar 18.7, Protein 32.9

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)

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