Sancocho is a staple in Colombia. Every region has its own version—Sancocho de Gallina (chicken), de Pescado (fish), or Trifásico (three meats). Key to the Colombian flavor is the use of green plantain and yuca (cassava), which dissolve when cooked and naturally thicken the broth, and fresh cilantro.
This recipe combines the varying cooking times of the meats and vegetables to achieve a perfect texture, so the process is divided into adding ingredients at different stages.
In a large pot, combine the beef, pork, water/broth, young onion, garlic, cumin, and salt/pepper. Also add the tied bunch of cilantro and scallions (so it can be easily removed).
Bring to a boil, reduce the heat, cover, and simmer for 45–60 minutes until the beef and pork start to tenderize.
Add the yuca and green plantain (these ingredients need the most time to soften and are crucial for thickening the soup).
Simmer for another 30 minutes. The soup should start to thicken slightly due to the dissolving starch.
Add the chicken thighs, potatoes, and corn.
Simmer for another 20–30 minutes until all potatoes, corn, yuca, and chicken are fully tender. The chicken should begin to fall off the bone, and the soup should be thick (a stew-like consistency, not a thin soup).
Remove the bunch of cilantro and scallions and season with salt and cumin. You can mash some pieces of yuca and plantain against the side of the pot to further thicken the soup.
Serve the Sancocho hot, in deep bowls with large pieces of meat and vegetables.
Traditionally served with white rice (often on the side, not directly in the soup) and sliced avocado. Diners season their soup with freshly squeezed lime juice and chopped cilantro.