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Sancocho Trifásico (Three Meat Colombian Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 75 reviews
  • Author: Diana
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1½ hours
  • Yield: 4 1x
  • Category: Main Dish, Soups
  • Cuisine: Colombian


Sancocho Trifásico is a traditional Colombian stew prepared with three different meats, chicken, beef, and pork. It’s an incredibly flavorful and very filling one-pot meal!


  • 2 tbsp oil
  • ¼ white or yellow onion, chopped
  • 2 green onions (stalks only), chopped
  • 2 garlic cloves, finely chopped
  • 2 medium tomatoes (I use Roma), chopped
  • 1 beef bouillon (optional)
  • ½ tsp ground cumin (or to taste)
  • 1 tsp color (Triguisar, Sazón Goya, Bijol or homemade)(optional)
  • 810 cups (2 liters) water
  • 1 lb beef cut into 4 equal pieces (any kind of beef, beef short ribs and chuck work very well)
  • 4 bone in chicken pieces (drumsticks or thighs)
  • 1 lb pork meat cut into 4 equal pieces (any kind of pork meat)
  • green plantain roughly cut into pieces
  • ½ green plantain (whole)
  • 4 red potatoes, peeled and cut into quarters
  • 4 pieces cassava
  • Salt and pepper to taste
  • Chopped cilantro for garnishing


  1. In a large pot heat the oil over medium heat, add the white onion and cook until it’s translucent, about 3 minutes. Add the green onion and garlic and cook for another minute. Now add the tomato and cool until it softens, about 3-5 minutes. Add the beef bouillon, ground cumin and color with a small amount of water to make a guiso (sauce).
  2. Add the beef with the rest of the water. Cover the pot and bring it to a boil over high heat. Once it is boiling reduce the heat to medium low and cook for about 10-15 minutes. Then add the chicken, pork, chopped plantain and whole plantain. Bring it to a boil once again and cook on medium low for 35 minutes.
  3. Take out the whole plantain and blend it with about ½ cup of soup to make a puree. This intensifies the flavor and helps thicken the soup.
  4. Add the potatoes, cassava and the plantain puree to the pot. You can also add more water if you think it’s necessary. Season with salt and pepper to taste. Cover the pot and bring it to a boil on high heat, then reduce the heat to medium low and cook for about 15-20 minutes or until the potatoes and cassava are cooked.
  5. Check for seasoning and add more salt and pepper if needed. Serve immediately with chopped cilantro, white rice and avocado.


You can also make this sancocho with corn pieces which can be added with the plantains or with the potatoes and cassava, depending on the hardiness of the corn.