Lucy’s Colombian Sanchocho – feeds 5 or 6

(Same recipe can be used for chicken, pork or ox tail)


2 packages of beef for stew

  • Seasoned 24 hours prior with (Sofrito – See Recipe Below) plus garlic powder, onion powder, chili powder, paprika. Mom says she does this by eye…so test and taste accordingly)

7 large pieces of yucca (Halved)

7 potatoes

2 green plantains

6-8 corn halves

1 head of cabbage small quartered (Heart Removed)

I bunch of cilantro

I diced white onion

1 bottle crystal hot sauce or Aji (Colombian Hot Salsa)

White rice



Cooking Instructions

Place seasoned beef in pressure cooker, add enough water to cover beef plus an inch or two. This will be your main broth. Close pressure cooker and cook on high until steam is released.

Reduce heat to medium and continue to cook for 18 minutes.

Remove from heat until depressurized.

Open and remove beef and set aside.

Place pot back on high burner and add more water. Leave enough room to add in items to be boiled.

Add into boiling broth…

Sliced plantains in half and then in 1-2 inch segments.

Add 7 whole potatoes

Add small bunch of cilantro (Roughly I palm full – Very Important)

Salt to taste.

Once potatoes are cooked through, remove and place in bowl with previously cooked beef. Cover beef and potatoes allowing them to stay nice and warm.

Add corn and yucca to boiling broth (slice yucca in halves then quarters)

Soup is ready once your yucca is cooked through, usually takes about another 15-20 minutes in the hot broth.

Leave on heat but reduce to low – Serve


Prep cabbage

Add quartered cabbage minus heart into separate pot with water boil covered until tender


Prep Condiments

Chop cilantro

Dice small onion



Place beef and potatoes into large bowl

Spoon on 1-2 tablespoons of rice

Add in plantains with broth

Add in yucca with broth

Add in corn

Add in pieces of cabbage

Add more broth to cover

Top with diced white onion, cilantro and crystal hot sauce (or aji in place of crysta

Enjoy and find a comfortable place to hibernate 🙂


Colombian Seasoning (Sofrito)

2 white or yellow onions
6 medium size carrots
1 red pepper 1 green pepper
3 tbsp. crushed garlic
1 tablespoon salt
4 tbsp. cooking oil
1 bunch cilantro
Chop the onions, carrots and peppers into half-inch pieces.
Chop the cilantro and blend with food processor into three parts with the other ingredients. Best if you have a food processor so the sauce does not turn out to liquid.
In a pan put the oil, garlic and salt, add the sauce and simmer for 10 minutes. Place in a glass jar that has a good lid and place in refrigerator.
Life Span: Approx. One month.

This Seasoning is great with white rice, beef stew and all kind of beans.





White Rice

2 cups water
1 cup white rice
3 tablespoons oil
Salt to taste
1 tablespoon sofrito
Boil the water, add the ingredients and cook in slow
Set stove between 1 and lo setting for about 20 minutes