If there’s one Colombian dish that represents family, gatherings, and memories, it’s sancocho. This is more than just a soup… it’s a tradition. Growing up, sancocho was the type of meal that brought everyone together around the table, especially on weekends, holidays, or special family moments. Every region in Colombia has its own version, but what makes sancocho so special is the love and time that goes into making it. It’s usually cooked in a big pot and shared with many people, which is why it has become such a symbol of community and togetherness. For me, sancocho reminds me of those moments when the whole family is together, conversations are happening, and everyone is waiting for the first bowl to be served. The best sancocho is the one shared with people you love. It’s the sound of family conversations, the smell coming from the kitchen, and the feeling of knowing there’s always a place for you at the table.

Preparation:

25 minutes

Cook Time:

1 hour 45 minutes

Servings

6–8 servings

Ingredients:

• 2–3 chicken thighs or drumsticks (you can also use beef, pork, or a mix of meats)
• 8 cups water or chicken broth
• 2 green plantains, peeled and cut into pieces
• 3–4 yellow potatoes, peeled and chopped
• 2 ears of corn, cut into pieces
• 1–2 yuca roots, peeled and chopped
• 1 onion
• 3 garlic cloves
• Cilantro
• Salt and pepper to taste
• 1 teaspoon cumin (optional)

Preparation

1. In a large pot, cook the meat with water or broth, onion, garlic, salt, and seasonings until it becomes tender.
2. Add the plantain, yuca, potatoes, and corn. Let everything simmer until the vegetables are soft and the flavors come together.
3. Add fresh cilantro at the end for extra flavor.
4. Serve hot with white rice, avocado, and a little ají on the side.