Sancocho valluno, also known as hen sancocho, comes from Valle del Cauca and is one of the most representative dishes of Colombian cuisine. It is traditionally made with hen (it can also be made with chicken), green plantain, yuca, corn, and potato.
It is a regular at family gatherings and paseos de olla (outdoor pot-cooking outings); cooking it over a wood fire gives it a characteristic smoky flavor.
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Colombian Sancocho Valluno
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Soup
- Cuisine: Colombian
Ingredients
- 1 whole hen (about 1.5 kg), cut into pieces
- 12 cups chicken broth
- ½ cup aliños (Colombian seasoning blend)
- 1 teaspoon salt
- 3 ears of corn, each cut into 3 pieces
- 2 green plantains, peeled and cut into 2-inch pieces
- 6 medium potatoes, peeled and halved
- 1 pound yuca (cassava), peeled and cut into large pieces
- ¼ cup chopped fresh cilantro
- ¼ teaspoon ground black pepper
Preparation
- Cook the hen with the broth. Place the hen, corn, aliños, salt, and plantain in a large pot. Add the chicken broth, bring to a boil, cover, and reduce the heat to medium; cook for about 30 to 35 minutes.
- Add the yuca and potatoes. Add the potatoes, yuca, and pepper, and keep cooking 30 minutes more, or until the yuca and potatoes are tender. Add the cilantro.
- Adjust the seasoning and serve. Taste and adjust the seasoning. Serve in deep bowls, dividing the hen and vegetables.
Chef’s Tips
Use gallina criolla (free-range hen) if possible: it takes longer to cook than chicken but gives a richer broth.
For a thicker broth, grate a potato and add it to the pot.
Traditional Variations
Some versions replace the hen with chicken, which needs less cooking time.
Some recipes add arracacha or ahuyama (squash).
At paseos de olla it is cooked over a wood fire.
Traditional Serving Style
Sancocho valluno is served piping hot in a deep bowl with chopped cilantro on top. It is usually accompanied by white rice, avocado, and ají.
Recommended Side Dishes
- White rice
- Avocado
- Colombian ají (hot sauce)
Did You Know?
Sancocho de gallina, or sancocho valluno, originates from the Valle del Cauca region.
Frequently Asked Questions
It is traditionally made with a whole hen, together with corn, green plantain, yuca, and potato, in a broth seasoned with aliños.
Yes. Hen is the traditional choice and gives a richer broth, but it can also be made with chicken, which needs less cooking time.
Yes. A pressure cooker cuts the cooking times by almost half.
Usually with white rice, avocado, and ají.
Yes. Refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F).
