Name: Sancocho de cerdo ahumado con carne salada y pacó: Quibdó Smoked Pork Sancocho
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Cuisine: Colombian
Ingredients: 450 g commercially prepared smoked pork shoulder, in large chunks; 450 g commercially prepared salted beef, in chunks; 3 L water, plus hot water as needed; 2 pacó fruits (Gustavia superba), about 400 g edible portion, prepared by a knowledgeable vendor; 1 medium green plantain, about 250 g, peeled and cut into chunks; 2 ripe cooking bananas, about 300 g, peeled and cut into chunks; 300 g peeled cassava (yuca), cut into large pieces; 300 g potatoes, peeled and cut into large pieces; 150 g scallions, finely chopped; 1 medium yellow onion, about 150 g, finely chopped; 150 g ripe tomatoes, chopped; 75 g bell pepper, chopped; 4 garlic cloves, about 16 g, crushed; 2 g ground cumin; 10 g fresh cilantro, chopped, plus more to serve; 5 g fresh basil leaves, chopped; 2 g fresh oregano leaves; 2 g poleo, only if a knowledgeable vendor identifies it as food; 2 g gallinita herb, only if positively identified as food; otherwise omit; 15 ml neutral oil; 0–3 g salt, only after tasting

Wide table view of Quibdó sancocho with smoked and salted meats, pacó and roots, with side dishes around the bowl.

Region Quibdó, Chocó, Colombian Pacific

Category Meat and root-vegetable soup

Active preparation About 35 minutes

Cooking time About 2 hours 30 minutes, depending on the meat products

Total time About 3 hours 5 minutes

Ingredients ↓

Overview

Sancocho de cerdo ahumado con carne salada y pacó: Quibdó Smoked Pork Sancocho

A hearty Chocó soup with smoked pork, salted beef, roots, plantain and pacó

This traditional Quibdó sancocho brings smoked pork and salted beef together with yuca, potato, plantain, banana and pacó, a distinctive fruit used in cooking across Colombia’s Pacific region. The community recipe from Pacurita and Tutunendo also names basil, cilantro, oregano, poleo and a local herb called gallinita. Use the latter herbs only when a trusted local seller can identify them as food.

The source leaves the yield and meat preparation details open. This six-serving home version uses commercially prepared smoked pork and salted beef, cooked separately according to their package directions before they go into the soup. That keeps the regional combination while making the timing practical. The recipe does not ask you to smoke or cure meat at home.

Ingredients

450 g commercially prepared smoked pork shoulder, in large chunks
450 g commercially prepared salted beef, in chunks
3 L water, plus hot water as needed
2 pacó fruits (Gustavia superba), about 400 g edible portion, prepared by a knowledgeable vendor
1 medium green plantain, about 250 g, peeled and cut into chunks
2 ripe cooking bananas, about 300 g, peeled and cut into chunks
300 g peeled cassava (yuca), cut into large pieces
300 g potatoes, peeled and cut into large pieces
150 g scallions, finely chopped
1 medium yellow onion, about 150 g, finely chopped
150 g ripe tomatoes, chopped
75 g bell pepper, chopped
4 garlic cloves, about 16 g, crushed
2 g ground cumin
10 g fresh cilantro, chopped, plus more to serve
5 g fresh basil leaves, chopped
2 g fresh oregano leaves
2 g poleo, only if a knowledgeable vendor identifies it as food
2 g gallinita herb, only if positively identified as food; otherwise omit
15 ml neutral oil
0–3 g salt, only after tasting

Method

Check and prepare the meat Read both package labels. If the salted beef needs desalting, soak it in the refrigerator for the time and manner stated on its label. Do not rinse raw meat under running water. Keep the meats separate.
Cook the meats until tender Cook each meat in a separate saucepan with fresh water, following its package directions. If the smoked pork is not ready to eat, cook it to at least 63°C and let it rest for three minutes; continue simmering tough pieces until tender. Use the beef’s label guidance as well. Set the cooked meat aside. Reserve some cooking liquid only if it tastes mild rather than overly salty.
Soften the aromatics Warm the oil in a large stockpot over medium heat. Add the scallions, onion, tomatoes, bell pepper and garlic. Cook for about 8 minutes, stirring, until softened. Add the cumin, basil, oregano and positively identified poleo or gallinita, if using.
Start the soup Pour in 3 L water and add the cooked pork and beef. Bring to a gentle boil. Add the green plantain, yuca and potatoes, then lower the heat and simmer until the roots are nearly tender, about 20–30 minutes.
Add the banana and pacó Add the ripe bananas and prepared pacó. Simmer gently for another 25–35 minutes, until the fruit and roots are tender and the broth is aromatic. Add hot water if you prefer a lighter soup.
Finish the simmer Continue simmering gently until the yuca, potatoes, plantain, banana and pacó are all tender and the broth tastes rounded, about 5–10 minutes more if needed. Skim excess fat from the surface if you prefer a lighter soup.
Taste and serve Taste the broth before salting because the beef may already be very salty. Stir in chopped cilantro and serve hot, with meat and vegetables in each bowl.

Practical guidance

Practical

Practical guidance

Use only commercially prepared smoked pork and salted beef, and follow their storage and cooking instructions. Do not wash raw meat. If the beef label calls for desalting, keep it refrigerated while soaking. Salt levels vary considerably between products, so taste the broth before adding any. Pacó is a local fruit, not another name for squash. Ask a knowledgeable seller to prepare it and explain which parts are edible. If you cannot obtain pacó, firm orange-fleshed squash can make a different but convenient soup; it will not reproduce the local flavor. Omit poleo or gallinita if their identity is uncertain. Serve the soup hot. Refrigerate leftovers in shallow containers within two hours and reheat to 74°C throughout.

Final notes

Note 1: Pacó, smoked pork and salted beef define this Quibdó version; the result depends on the salt level of the meat products. Note 2: Traditional herbs should be used only when they are reliably identified as edible.

Nutrition per serving

Serving size: About 600–700 g, one sixth of the soup
Calories: 560 kcal
Carbohydrates: 56 g
Protein: 36 g
Fat: 20 g
Fibre: 7 g
Sodium: 1,500 mg

Sancocho de cerdo ahumado con carne salada y pacó: Quibdó Smoked Pork Sancocho

Ingredients

Ingredients

Method

Practical

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

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Tamales antioqueños: Antioquia's Pork and Maize Parcels

Tamal de Sácama: Colombian Pork and Corn Parcels