Sancocho - Colombian Meat and Vegetable Stew

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Sancocho is a traditional Colombian stew that reflects the rich cultural and culinary heritage of the country. This hearty dish is a staple in many Colombian homes, often enjoyed during family gatherings or on special occasions. The stew typically includes a variety of meats (such as chicken, beef, or pork), root vegetables, plantains, corn, and yuca (cassava), all simmered together in a flavorful broth. Each region in Colombia has its own variation of Sancocho, but the essence of the dish remains the same: a comforting, nourishing meal that brings people together.

Ingredients:

For the Sancocho:

- 2 lbs (900g) chicken pieces (thighs, drumsticks, or a whole chicken cut into parts)

- 1 lb (450g) beef (such as flank steak or short ribs), cut into large chunks

- 1 lb (450g) pork ribs or pork shoulder, cut into large chunks (optional)

- 3 ears of corn, cut into thirds

- 2 medium green plantains, peeled and cut into thick slices

- 2 medium yuca (cassava) roots, peeled and cut into chunks

- 4 medium potatoes, peeled and cut into quarters

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 red bell pepper, chopped

- 2 large tomatoes, chopped

- 1 bunch cilantro, chopped (stems separated from leaves)

- 1/2 teaspoon ground cumin

- 1 teaspoon ground achiote (annatto) (optional, for color)

- 2 tablespoons vegetable oil

- 8 cups water or chicken broth

- Salt and pepper, to taste

- Lime wedges, for serving

Optional Accompaniments:

- White rice

- Avocado slices

- Aji (Colombian hot sauce)

Instructions:

1. Prepare the Meats:

  - In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

  - Add the chicken pieces, beef chunks, and pork (if using) to the pot. Season with salt and pepper, and sear the meat on all sides until browned, about 5-7 minutes.

  - Remove the meat from the pot and set it aside.

2. Sauté the Vegetables:

   - In the same pot, add the chopped onion, garlic, red bell pepper, and tomatoes. Sauté the vegetables in the remaining oil and meat drippings until softened and fragrant, about 5 minutes.

3. Build the Stew:

   - Return the seared meats to the pot with the sautéed vegetables.

  - Add the ground cumin, ground achiote (if using), and the chopped cilantro stems. Stir to coat the meat and vegetables with the spices.

  - Pour in the water or chicken broth, and bring the mixture to a boil.

  - Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the meats are tender.

4. Add the Vegetables:

   - Once the meats are tender, add the corn, plantains, yuca, and potatoes to the pot.

  - Continue to simmer the stew for another 30-40 minutes, or until the vegetables are cooked through and tender.

5. Final Touches:

   - Taste the broth and adjust the seasoning with additional salt and pepper if needed.

  - Remove the pot from the heat, and stir in the chopped cilantro leaves.

6. Serve:

  - Ladle the Sancocho into bowls, making sure to include a variety of meats and vegetables in each serving.

  - Serve the Sancocho hot, with lime wedges on the side for squeezing over the stew.

  - Optionally, accompany the Sancocho with white rice, avocado slices, and Aji for extra flavor.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 600-700 kcal

- Fat: 25-30g

 - Saturated Fat: 8g

- Protein: 40-45g

- Carbohydrates: 60-70g

 - Sugars: 5g

- Fiber: 8-10g

Notes:

- Meat Selection: The combination of chicken, beef, and pork provides a rich, complex flavor to the stew. However, you can customize the recipe to include only one or two types of meat if preferred.

- Vegetables: The variety of vegetables in Sancocho adds layers of texture and flavor. Yuca, plantains, and corn are traditional, but you can also add carrots, squash, or other root vegetables based on availability.

- Broth: For a richer broth, consider using a combination of chicken broth and beef broth instead of water. This will enhance the flavor of the stew.

- Serving Suggestions: Sancocho is often served with a side of white rice, which helps soak up the flavorful broth. Avocado slices add creaminess, and Aji brings a spicy kick to the dish.

- Storage: Leftovers can be stored in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious when reheated. Sancocho is a quintessential Colombian comfort food that embodies the warmth and hospitality of the country's cuisine. With its robust flavours and hearty ingredients, this dish is perfect for sharing with family and friends, bringing a taste of Colombia to your table.

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