Colombian Sancocho (Sancocho Colombiano) — Hearty Three-Meat Root Vegetable Stew

• 900 gbeef short ribs (bone-in, cut across the bone)
• 700 gpork spare ribs (cut into individual ribs)
• 4bone-in chicken thighs (about 900 g total)
• 3.2 lwater
• 1large white onion (quartered)
• 6scallions (white and green parts, tied with kitchen twine if desired)
• 5 clovegarlic (crushed)
• 2 tspground cumin
• 1 tspdried oregano
• 18 gfine sea salt
• 1 tspblack pepper (freshly ground)
• 2green plantains (peeled and cut into 5 cm chunks)
• 4ears of corn (each cut into 3 rounds)
• 600 gyuca (peeled, woody core removed, cut into large chunks)
• 500 gpapa criolla potatoes (or small yellow potatoes, halved if large)
• 500 gwaxy potatoes (peeled and cut into 4 cm chunks)
• 1 bunchcilantro (stems and leaves separated, leaves chopped)
• 2 tbspneutral oil
• 4ripe tomatoes (finely chopped)
• 4 cupwhite rice (cooked)
• 2avocados (sliced)
• 2limes (cut into wedges)

Instructions

1. 1

   Prepare all the vegetables before the pot goes on the stove, because sancocho cooks best when the roots are added in a steady sequence. Peel the yuca thoroughly, remove the fibrous center, cut the green plantains into thick chunks, and keep the potatoes in cold water until needed.

2. 2

   Place the beef short ribs, pork ribs, water, quartered onion, 6 scallions, 5 garlic cloves, cumin, oregano, salt, black pepper, and cilantro stems in a large heavy pot. Bring the liquid to a strong simmer over medium-high heat, then reduce the heat so it bubbles gently and skim off the gray foam that rises during the first 15 minutes.

3. 3

   Cover the pot partially and simmer the beef and pork for 60 minutes, keeping the broth at a gentle bubble rather than a rolling boil. This slow cooking extracts flavor from the bones and gives the sancocho the deep, homestyle broth associated with Colombian Sunday almuerzo.

4. 4

   Add the chicken thighs, green plantain chunks, and corn rounds to the pot. Simmer for 30 minutes more, turning the chicken once so it cooks evenly and the plantain begins to soften without falling apart.

5. 5

   Add the yuca, papa criolla potatoes, and waxy potatoes, then continue simmering for 30 to 40 minutes. The sancocho is ready when the yuca is tender, the potatoes have thickened the broth slightly, and the meats pull easily from the bone.

6. 6

   While the roots cook, make the hogao by warming the neutral oil in a skillet over medium heat. Add the tomatoes, 4 sliced scallions, 2 minced garlic cloves, 0.5 tsp cumin, and 3 g salt, then cook for 12 to 15 minutes until the mixture is saucy, glossy, and lightly reduced.

7. 7

   Remove the onion quarters, scallion bundle, and cilantro stems from the pot and discard them. Taste the broth and adjust only by simmering 5 minutes longer if it tastes thin, because the measured salt is already balanced for the meats, roots, and serving accompaniments.

8. 8

   Ladle the sancocho into deep bowls with one piece each of meat, corn, yuca, plantain, and potato whenever possible. Spoon hogao over the top and finish with chopped cilantro, then serve immediately with white rice, avocado, lime wedges, arepas, or patacones.