Colombian Three Meat Sancocho

Sancocho trifásico is a variation of Colombian sancocho made with three meats.

It is a very popular dish for family gatherings, paseos de olla (outdoor pot-cooking outings), celebrations, and weekend get-togethers. In many regions of Colombia, preparing a sancocho trifásico is synonymous with gathering around a big pot that cooks slowly outdoors.

Colombian Three Meat Sancocho

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• Author: Recetas123
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6
• Category: Soup
• Cuisine: Colombian

Print Recipe

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Ingredients

• 500 g beef ribs, cut into pieces
• 500 g pork ribs, cut into pieces
• 700 g chicken pieces
• 4 liters water
• 600 g yuca (cassava), peeled and cut into chunks
• 500 g green plantain, peeled and cut into chunks
• 500 g papa pastusa, peeled and cut into chunks
• 300 g corn on the cob, sliced into rounds
• 200 g cebolla larga (long green onion), chopped
• 200 g ripe tomato, chopped
• 20 g garlic, minced
• 15 g fresh cilantro, chopped
• 2 g ground cumin (1 teaspoon)
• 15 g salt
• 3 g black pepper
• 30 ml vegetable oil (2 tablespoons)

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Preparation

1. Make the guiso. Heat the oil in a large pot and sauté the cebolla larga, tomato, and garlic for 5 minutes. Add the cumin, salt, and pepper.
2. Cook the firmer meats. Add the beef and pork ribs with the water. Bring to a boil, then cook over medium heat for about 60 minutes, skimming off any foam that forms.
3. Add the chicken and corn. Cook for 20 minutes.
4. Add the plantain and yuca. Cook 20 minutes more, until they begin to soften.
5. Add the potatoes. Cook for 20 to 25 minutes, until everything is tender and the broth thickens slightly.
6. Finish and serve. Add half of the cilantro, adjust the seasoning, and cook 3 more minutes. Serve a portion of each meat with the vegetables and broth, and sprinkle with the remaining cilantro.

Chef’s Tips

Bone-in ribs give a tastier, more traditional broth.

Do not cook the chicken from the start, so it does not fall apart during the long cooking time.

Let the sancocho simmer gently; aggressive boiling can toughen the meat.

Traditional Variations

In some regions, salted or smoked meat is added alongside the three main meats.

Some families add ñame (yam) for a thicker, more consistent broth.

At traditional paseos de olla it is common to cook it over a wood fire, which adds a distinctive flavor.

Recommended Side Dishes

• White rice
• Avocado
• Colombian ají (hot sauce)
• White arepas
• Natural lulo juice
• Lemonade

What Sets Trifásico Sancocho Apart

Sancocho trifásico stands out for combining three meats in one preparation, usually beef, pork, and chicken. It is one of the variations of Colombian sancocho.