Follow these steps for perfect results
water
onions
big head
green tomatoes
chopped
long onions
beef ribs
chicken
cutting
green bananas
peeled
yucca root
peeled and chopped
cumin
salt
to taste
pepper
to taste
Liquefy onions and tomatoes with a cup of water.
Add the liquefied mixture to a pressure cooker with 4 cups of water, chopped onion, and beef ribs.
Cook in the pressure cooker for 15 minutes after the steam starts releasing.
Remove the chicken from the pot.
Add peeled and hand-cut green bananas, yucca root, cumin, color, and salt to the pot.
Cover and cook for 10 minutes after the steam starts releasing.
Uncover and add the chicken back to the pot to reheat.
Serve the sancocho hot, garnished with chopped coriander, and accompanied by rice, avocado, and chili.
Expert advice for the best results
Add a squeeze of lime for extra tang.
Serve with a side of white rice and avocado.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve in a deep bowl, garnished with fresh cilantro.
Serve hot with white rice and avocado slices.
Offer a side of Colombian aji (hot sauce).
Complements the richness of the soup
Discover the story behind this recipe
A staple soup in Colombian cuisine, often made for family gatherings.
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