Colombian Cocido Boyacense

Cocido Boyacense is one of the most iconic dishes from the Colombian department of Boyacá and a true symbol of traditional Andean cuisine. Known for its abundance of ingredients, it combines several meats, root vegetables, legumes, and vegetables into a hearty and satisfying meal.

Traditionally prepared for family gatherings, celebrations, and special occasions, this dish evolved from Spanish stews adapted to local ingredients such as Colombian potatoes, ibias, cubias, and turnips. Today it remains one of the most cherished culinary traditions of the Colombian highlands.

Colombian Cocido Boyacense

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• Author: Recetas123
• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 6
• Category: Main Course
• Cuisine: Colombian

Print Recipe

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Ingredients

• 500 g beef brisket or flank for stewing
• 500 g pork ribs, cut into pieces
• 300 g chicken pieces
• 300 g Boyacá-style sausage (longaniza)
• 300 g sabanera potatoes, peeled (3 medium potatoes)
• 300 g yellow Colombian potatoes (2 cups)
• 250 g ibias, cleaned (2 cups)
• 250 g cubias, cleaned (2 cups)
• 200 g turnips, peeled and chopped (2 cups)
• 250 g fresh fava beans (2 cups)
• 200 g green peas (1½ cups)
• 300 g cabbage, cut into chunks (4 cups)
• 150 g chopped green onions (6 stalks)
• 10 g minced garlic (2 cloves)
• 3 liters water (12 cups)
• 15 g salt (1 tablespoon)
• 3 g black pepper (½ teaspoon)
• 20 g chopped fresh cilantro (⅓ cup)

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Preparation

1. Prepare the broth, place the beef, pork ribs, half of the green onions, garlic, salt, pepper, and water in a large pot. Cook for about 1½ hours until the meats begin to soften and the broth develops a rich flavor.
2. Add the chicken and sausage, incorporate the chicken pieces and Boyacá sausage. Continue cooking for 30 minutes so the flavors blend together.
3. Add the root vegetables, stir in the sabanera potatoes, yellow potatoes, ibias, cubias, and turnips. Cook for about 20 minutes, stirring gently to avoid breaking the potatoes.
4. Add the legumes, incorporate the fava beans and peas. Cook for another 15 minutes until tender.
5. Finish with the vegetables, add the cabbage and remaining green onions. Cook for about 10 more minutes until all ingredients are tender and flavorful.
6. Season and serve, stir in the cilantro, adjust seasoning if needed, and serve hot with an even distribution of meats, vegetables, and broth.

Chef’s Tips

• Use fresh seasonal ingredients whenever possible.
• Avoid overcooking the ibias and cubias to preserve their texture.
• Skim the foam from the broth during the first stage of cooking for a cleaner flavor.
• Serve immediately after cooking for the best aroma and consistency.
• Authentic artisanal Boyacá sausage provides the most traditional flavor.

Traditional Variations

• Some families add corn on the cob.
• Bacon or cured pork is sometimes included in rural versions.
• Chuguas may be added when available during their growing season.

Traditional Serving Method

Cocido Boyacense is traditionally served in deep plates or large platters with meats and vegetables generously covered with broth. Homemade Colombian ají sauce and fresh avocado are common accompaniments. Traditional beverages include chicha, panela drink, and natural fruit juices.

Recommended Side Dishes

• Colombian ají sauce
• Fresh avocado
• Boyacá-style arepa
• Traditional chicha
• Hot panela drink

Did You Know?

Cocido Boyacense is often considered one of the most complete dishes in Colombian cuisine because of the wide variety of ingredients included in a single meal.

The use of native Andean crops such as ibias, cubias, and chuguas reflects the agricultural heritage of Boyacá and distinguishes this stew from similar dishes found elsewhere in Latin America.