Sancocho Trifásico (Meat Stew with Bananas, Cassava, and Yams)

Name: Sancocho Trifásico (Meat Stew with Bananas, Cassava, and Yams)
Prep time: PT0D0H0M
Cook time: PT0D1H20M
Total time: PT0D1H20M
Yield: 10–12
Ingredients: 4 lb. bone-in beef short ribs; 4 lb. boneless pork shoulder, cut into 2-in. chunks; One 4–5 lb. chicken, cut in 8 pieces; 2 Tbsp. fresh lime juice; 10 garlic cloves, finely chopped; 6 small ají dulce peppers, finely chopped; 5 allspice berries; 2 Maggi bouillon cubes; 2 large white or yellow onions, coarsely chopped; 2 scallions, thinly sliced; 1 large celery rib, finely chopped; 2 green bananas, peeled and cut into 3-in. chunks; 4¼ lb. cassavas, peeled and cut into 3-in. chunks; 4¼ lb. yams, peeled and cut into 3-in. chunks; Kosher salt; Finely chopped cilantro

This Colombian one-pot dish combines beef ribs, chicken, and pork shoulder in a hearty meal fit for a crowd.

Serves
10–12
Time
1 hour 20 minutes

PHOTO: MURRAY HALL • FOOD STYLING: CAMILE BECERRA

By Víctor Simarra Reyes

Published on September 26, 2024

This recipe is the descendant of a time-consuming soup that was frequently prepared by chef Víctor Simarra Reyes’ grandmother. The name “trifásico” may refer to the three types of meat used, or the three phases in which meat, bananas, and cassavas and yams are added to the pot. Unlike his grandmother’s recipe, Reyes’ adaptation doesn’t require a full day behind the stove; the sweet, subtle flavor of cassava and bananas seamlessly meld with the vegetables and meat, culminating in a soul-soothing stew.

Featured in “Colombia and West Africa Unite on the Plate in This Fascinating Food Town” by Kayla Stewart.

Ingredients

4 lb. bone-in beef short ribs
4 lb. boneless pork shoulder, cut into 2-in. chunks
One 4–5 lb. chicken, cut in 8 pieces
2 Tbsp. fresh lime juice
10 garlic cloves, finely chopped
6 small ají dulce peppers, finely chopped
5 allspice berries
2 Maggi bouillon cubes
2 large white or yellow onions, coarsely chopped
2 scallions, thinly sliced
1 large celery rib, finely chopped
2 green bananas, peeled and cut into 3-in. chunks
4¼ lb. cassavas, peeled and cut into 3-in. chunks
4¼ lb. yams, peeled and cut into 3-in. chunks
Kosher salt
Finely chopped cilantro

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Instructions

Step 1

To a large, heavy pot, add the beef, pork, chicken, lime juice, garlic, peppers, allspice, bouillon cubes, onions, scallions, and celery and toss to combine. Turn the heat to medium-high and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add 4 quarts plus 2 cups of water and bring to a boil.

Step 2

Boil until the meat is just tender, 30–40 minutes. Add the bananas, boil for 10 minutes, then add the cassavas and yams and continue cooking until the roots are tender when poked with a fork, 10–15 minutes more. Remove from the heat, season to taste with salt, garnish with cilantro, and serve hot.

To a large, heavy pot, add the beef, pork, chicken, lime juice, garlic, peppers, allspice, bouillon cubes, onions, scallions, and celery and toss to combine. Turn the heat to medium-high and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add 4 quarts plus 2 cups of water and bring to a boil.
Boil until the meat is just tender, 30–40 minutes. Add the bananas, boil for 10 minutes, then add the cassavas and yams and continue cooking until the roots are tender when poked with a fork, 10–15 minutes more. Remove from the heat, season to taste with salt, garnish with cilantro, and serve hot.