Ingredients for Stew Colombia Sancocho Antioqueo
- 8 cups water
- Beef
- Pork
- Chorizo Sausage
- Chicken Drumsticks
- New Potatoes
- Carrots
- Plantains
- 2 cups fresh corn kernels (cut from the cob)
- Cassava
- 4 green onions (roughly chopped)
- Fresh Cilantro
- Fresh Parsley
- Ground Cumin
- Vegetable Oil
- Seasoning
- Salt And Pepper
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How to Make Stew Colombia Sancocho Antioqueo
- In a large (8-quart) pot, combine 8 cups of water, 1 lb beef chuck (cut into 2-inch cubes), 1 lb pork shoulder (cut into 2-inch cubes), 1 lb boneless, skinless chicken thighs (cut into 2-inch pieces), 8 oz chorizo sausage (sliced), 2 tbsp olive oil, 4 green onions (roughly chopped), 1 tbsp ground cumin, ½ cup chopped fresh cilantro, ½ cup chopped fresh parsley, 2 tsp salt, 1 tsp black pepper, and 1 tbsp Goya seasoning.
- Bring the mixture to a boil over high heat. Reduce heat to medium-low, stir well, cover, and simmer for 45 minutes.
- Add 2 cups of fresh corn kernels (cut from the cob) and 2 ripe plantains (peeled and cut into 1-inch thick rounds).
- Bring to a boil again, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add 2 large potatoes (peeled and cubed) and 1 cup shredded carrots.
- Bring to a boil, taste and adjust seasoning as needed. Cover and simmer for another 30 minutes over medium-low heat.
- Finally, add 1.5 lbs yuca (peeled and cut into 1-inch thick rounds).
- Bring to a boil one last time, cover, and cook for 15-20 minutes, or until the yuca is tender.
- Remove cilantro, green onions, and parsley (optional) before serving. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
74g
Fat
81g
Carbs
36g
