🟡🔵🔴Sancocho Colombiano de tres carnes 💯*** El secreto de un buen trifásico y un arroz perfecto ***❗❗

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini provides a similar texture while being lower in calories.

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes are more nutritious and can be more affordable.

avocado

🥗Healthier: hummus

💰Cheaper: sour cream

Hummus offers creaminess while being lower in fat.

Begin by cooking the costilla (pork rib) as it's the toughest meat; add cilantro and whole onion for flavor.

Add enough water to cover the meat and let it boil for about 30 minutes.

While the meat cooks, peel the yuca and potatoes, and prepare the corn.

To peel the green plantain, hit it with the knife to loosen the skin.

Once the broth is ready, sauté finely chopped onion in oil, add the cooked costilla, and then add water and salt.

Prepare the white rice by washing 1.5 cups of rice for six people, adding chopped green onion and garlic.

Sauté the onion and garlic in oil, then add enough salted water to boil the rice.

Once the water boils, add the rice and cover until it forms a hole and the water evaporates.

Keep the yuca, potatoes, and plantains in salted water to prevent oxidation.

After 20 minutes of cooking the yuca and plantains, add the corn, peeled potatoes, achiote, and chopped cilantro.

After 40 minutes, taste and adjust the salt before serving.

Serve the sancocho in a deep plate with the three meats, corn, potatoes, yuca, and plantains, garnished with chopped onion and cilantro, alongside the rice and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary