Sancocho trifásicoThree-meat sancocho

• 600 g1.3 lb beef short ribs (costilla de res) or beef rump (anca), in large pieces
• 600 g1.3 lb pork ribs (costilla de cerdo), cut between the bones
• 1 kg2.2 lb chicken thighs and drumsticks, or a farm hen (gallina criolla), skin on, in pieces
• 4 l4.2 qt water, plus more if needed
• 1 onion, roughly chopped
• 4 cebolla larga (Colombian long scallions) or thick scallions, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves
• 1 tsp ground cumin
• 1/4 tsp ground achiote (annatto), sold as 'color', for colour
• 2 tsp salt, plus more to taste
• 3 ears of corn (mazorcas), each cut in 3 pieces
• 2 green (unripe) plantains, peeled, broken by hand into 5 cm (2 in) pieces
• 500 g1.1 lb yuca (cassava), peeled, woody core removed, in large chunks
• 500 g1.1 lb floury potatoes (papa pastusa or sabanera; russets), peeled and halved
• 250 g9 oz papa criolla (small yellow potatoes), optional, whole; they dissolve and thicken the broth
• 250 g9 oz ahuyama (West Indian pumpkin) or butternut squash, optional, in chunks
• 1 bunch cilantro, chopped, plus a few whole sprigs
• black pepper, to taste
• white rice, avocado, ají (Colombian hot salsa) and arepas, to serve

Method

1. 1

   1. Blend the onion, cebolla larga, red pepper, garlic and cumin with 60 ml (1/4 cup) of water to a smooth guiso.

2. 2

   2. Put the beef in your largest pot with the water, half the guiso and the salt, bring to a boil and skim off the foam.

3. 3

   3. Simmer the beef, partly covered, for 45 minutes; it goes first because it takes longest.

4. 4

   4. Add the pork ribs, the chicken, the rest of the guiso, the achiote and a few cilantro sprigs, return to a simmer and cook 30 minutes.

5. 5

   5. Add the corn and the plantain pieces and simmer 15 minutes.

6. 6

   6. Add the yuca, the potatoes, and the papa criolla and ahuyama if using; top up with hot water so everything is just covered.

7. 7

   7. Simmer, partly covered, for about 30 minutes, until the yuca and potatoes are tender when pierced and the broth has thickened and turned golden; papa criolla and squash will partly melt into it.

8. 8

   8. Stir in the chopped cilantro, season with salt and pepper, turn off the heat and let the pot rest 10 minutes so the broth settles and thickens a little more.

9. 9

   9. Serve in wide soup plates, giving everyone a piece of each meat, corn, plantain, yuca and potato, with rice, avocado, ají and arepas on the side.