Colombian sancocho is one of the most emblematic dishes of Colombian cuisine and a true symbol of family gatherings. This hearty broth combines hen, yuca, potato, and plantain in a slow cook that builds deep, comforting flavors.
Although there are many regional variations, hen sancocho is considered one of the most traditional and representative versions in the country, especially in the Andean regions and Valle del Cauca. It is often found at family celebrations, river outings, weekend gatherings, and festivals.
More than just a soup, sancocho is part of Colombian culinary identity and is usually served as a main course.
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Colombian Sancocho
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 5
- Category: Main Course
- Cuisine: Colombian
Ingredients
- 1.5 kg hen (gallina), cut into pieces
- 3 liters water
- 500 g yuca (cassava), peeled and cut into chunks
- 500 g potatoes, peeled and cut into chunks
- 400 g green plantain, peeled and cut into chunks
- 300 g corn on the cob, cut into pieces
- 200 g cebolla larga (long green onion), chopped (half for the broth, half for the guiso)
- 150 g tomato, chopped
- 20 g garlic, minced
- 30 ml vegetable oil (2 tablespoons)
- 2 g ground cumin (1 teaspoon)
- 15 g fresh cilantro, chopped
- 10 g salt
- 3 g black pepper
Preparation
- Prepare the broth. Place the hen, water, 100 g of the cebolla larga, garlic, salt, and pepper in a large pot. Bring to a boil, then cook over medium heat for about 60 minutes, until the meat starts to become tender. If it is still firm, extend the cooking time before continuing.
- Prepare the guiso while the hen cooks. At the 50-minute mark, heat the oil in a separate pan over medium heat and sauté the remaining 100 g of cebolla larga and the tomato with the cumin for 5 minutes. Set aside.
- Add the plantain, corn, and guiso. At the 60-minute mark, add the plantain, corn, and guiso to the broth. Cook for 20 minutes.
- Add the yuca and potatoes. Add the yuca and potatoes and cook for about 35 minutes, until the yuca is soft and the potatoes thicken the broth. Avoid stirring too much.
- Finish and serve. Add most of the cilantro, cook 5 more minutes, and adjust the salt. Serve hot in deep bowls, dividing the meat, vegetables, and broth, with the remaining cilantro on top.
Chef’s Tips
- Use gallina criolla (free-range hen) when possible for a more traditional flavor.
- Avoid stirring the potatoes too much so they do not break down completely.
- Keep a gentle, steady simmer for a flavorful broth.
- For a thicker broth, mash a small amount of cooked potato against the side of the pot, without stirring too much.
Traditional Variations
- Sancocho trifásico, made with beef, pork, and chicken.
- Fish sancocho, very popular in coastal and river regions.
- Beef rib sancocho, with the rib as the main protein.
Traditional Serving Style
Serve the sancocho piping hot in deep bowls. In many regions, extra chopped cilantro is offered, and natural fruit juices or panela with lime are common drinks.
Recommended Side Dishes
- White rice
- Fresh avocado
- Colombian ají (hot sauce)
- Traditional arepas
- Lulo or passion fruit juice
Did You Know?
Its history is usually attributed to a blend of Indigenous, African, and Spanish influences, and today it is a very popular dish in Colombia.
In many regions of Colombia, preparing sancocho during family outings by the river is very popular.
Frequently Asked Questions
Yes. Chicken is a common alternative when hen is not available, although it tends to soften sooner: check its tenderness before continuing. Hen gives a deeper flavor and a more traditional texture.
Sancocho usually combines generous amounts of meat, yuca, potato, and plantain cooked slowly. It is also generally served as a main course, not just as a starter or light soup.
Yes. Many people find the flavor improves after resting for several hours. Refrigerate it within 2 hours, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F).
Papa criolla (small Colombian yellow potato) is one of the most commonly used because it adds flavor and color and helps thicken the broth naturally as it cooks.
