Colombian Trifasico Sancocho | America's Test Kitchen

Name: Colombian Trifasico Sancocho | America's Test Kitchen
Total time: 210 min
Ingredients: 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed; 2 pounds flanken-style short ribs, 1 inch thick, trimmed and cut into 8 equal-size pieces; 2 pounds boneless pork butt roast, trimmed and cut into 8 equal-size pieces; 1 teaspoon table salt; 1 teaspoon commercial sazón (optional); ½ teaspoon pepper; 1 onion, chopped fine; 3 celery ribs, chopped fine; 2 carrots, peeled and chopped fine; 6 scallions, sliced ¼ inch thick; 2 plum tomatoes, cored and chopped fine; ½ red bell pepper, chopped fine; 6 garlic cloves, minced; 2 green (unripe) plantains, peeled and cut crosswise into 2-inch pieces; 2 ears corn, husks and silk removed, each ear cut crosswise into 4 pieces; ½ cup chopped fresh cilantro, divided, plus extra for serving; 10 whole allspice berries; 4 (½-ounce) chicken bouillon cubes; 12–14 cups water, plus extra if needed; 1 pound yuca root, peeled and cut into 8 pieces; 1 pound white ñame root, peeled and cut into 8 pieces; 1 pound butternut squash, peeled and cut into 8 pieces; 2 medium red potatoes, peeled and quartered; 2 yellow (ripe) plantains, unpeeled, ends removed, and cut crosswise into 4 pieces; Ají Picante; white rice; Sliced avocado; Lime wedges

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Colombia's signature three-meat stew is a cozy Sunday ritual.

Keywords

Main Courses
Central & South American
Latin America & Caribbean
Beef
Chicken
Pork
Vegetables
Poultry
Meat
Fruits & Vegetables
Stews

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Ingredients

3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
2 pounds flanken-style short ribs, 1 inch thick, trimmed and cut into 8 equal-size pieces
2 pounds boneless pork butt roast, trimmed and cut into 8 equal-size pieces
1 teaspoon table salt
1 teaspoon commercial sazón (optional)
½ teaspoon pepper
1 onion, chopped fine
3 celery ribs, chopped fine
2 carrots, peeled and chopped fine
6 scallions, sliced ¼ inch thick
2 plum tomatoes, cored and chopped fine
½ red bell pepper, chopped fine
6 garlic cloves, minced
2 green (unripe) plantains, peeled and cut crosswise into 2-inch pieces
2 ears corn, husks and silk removed, each ear cut crosswise into 4 pieces
½ cup chopped fresh cilantro, divided, plus extra for serving
10 whole allspice berries
4 (½-ounce) chicken bouillon cubes
12–14 cups water, plus extra if needed
1 pound yuca root, peeled and cut into 8 pieces
1 pound white ñame root, peeled and cut into 8 pieces
1 pound butternut squash, peeled and cut into 8 pieces
2 medium red potatoes, peeled and quartered
2 yellow (ripe) plantains, unpeeled, ends removed, and cut crosswise into 4 pieces
Ají Picante
white rice
Sliced avocado
Lime wedges