Doña Luz’s Authentic Sancocho Paisa (Serves 15)

This is an “old-school” hearty Colombian stew, bursting with the flavor of fresh herbs and the soul of a slow-cooked wood fire.

The ingredients:

The Meats:

Beef Chuck Roast,15 portions. Tip: Look for “Beef Chuck” or “Boneless Beef Shoulder”—it’s the cut that gets tender and juicy after a long simmer.

Pork Spare Ribs :15 portions.

The Hearty Veggies:

8 Russet or Red Potatoes: Peeled and halved.

1 lb Baby Yellow Potatoes: Look for frozen or canned “Papa Criolla” in the Hispanic aisle if fresh aren’t available. They are meant to dissolve!

2 lbs Cassava (Yuca): Peeled and cut into chunks (found fresh or frozen).

2 Green Plantains: Must be green and firm.

3 Corn on the cob: Cut into 2-inch rounds.

2 Carrots: Grated or chopped.

The “Secret” Seasoning:

Blend together: 1 bunch of scallions, 1 white onion, 4 garlic cloves, a handful of cilantro, 1 red bell pepper, 1 tbsp ground cumin, and 1 tbsp salt (adjust to taste later).

Preparation:

The Broth and Beef: In a very large pot, bring water to a boil along with your blended aliño and cumin. Add the beef chuck chunks first, as they take the longest to become tender. Simmer until the meat begins to soften.

The Plantain Flavor: Add the corn and the green plantains. Pro Tip: Traditionally, we break the plantain by hand into irregular pieces, but I prefer to grate it. This releases the starch, which naturally thickens the broth into a glorious consistency.

The Pork and Yuca: Once the beef is halfway there, add the pork ribs and the yuca. The ribs cook faster than the beef, and we want them tender but not falling apart yet.

The Potatoes: When the yuca starts to soften, add the large potatoes (Russet/Red) and the carrots. About 15 minutes later, add the baby yellow potatoes (Papa Criolla). These are the “secret weapon”—they will almost completely dissolve, giving the stew its signature golden color and thick, hearty texture.

The Finishing Touch: Let it simmer over medium heat until everything is fork-tender. Taste for salt and, just before serving, stir in a generous handful of freshly chopped cilantro.

House Tip:

Serve in deep bowls. Traditionally, this is a complete meal on its own. Serve with a thick slice of fresh avocado and sweet plantains boiled in water (often cooked in their peel to keep them firm) on the side. This creates the perfect balance between the savory broth and the natural sweetness of the plantain.

Milo Dessert:

Two cans of table cream
Two cans of condensed milk
One liter of regular milk
Four tablespoons of cornstarch
Two eggs
One package of Ducales crackers (or similar crackers)
Milo powder

Preparation:

Blend all the dairy ingredients together with the cornstarch and the two eggs. Cook the mixture while stirring constantly to prevent lumps from forming or the mixture from sticking to the bottom.
Assemble the dessert in a baking dish by layering the ingredients:
A little cream on the bottom
A layer of crackers
Cream
Milo
Crackers, finishing with a layer of cream
Refrigerate for at least 4 hours or overnight; just before serving, sprinkle with crushed crackers and Milo powder.