Ingredients for servings:

costilla con carne

8 Pounds

Beef ribs, cut up



Free-range hens, cut in serving pieces, without skin


3 Tablespoons

Lime juice


2¼ Cups

Minced scallion


1 Cup

Chopped kale


¾ Cup

Diced carrot


½ Cup

Minced ají dulce (sweet green peppers)


1½ Tablespoon

Minced garlic


½ Teaspoon

Black pepper


½ Teaspoon

Color* or turmeric


½ Teaspoon

Ground cumin*

chicken cubes


Chicken bouillon cubes


4 Tablespoons



3 Pounds

Peeled yuca or cassava



Peeled green plantains*


3 Pounds

Russet potatoes


2½ Pounds

Peeled ñame*


1½ Pounds

Peeled pumpkin


2 Pounds

Corn on the cob(4 ears)


¾ Cup

Minced cilantro, plus extra for serving


¼ Cup

Chopped celery


1 Tablespoon

Whole allspice berries

platano maduro


Unpeeled ripe plantains*, cut into 1½-inch pieces


3 cups

White rice, cooked to yield 6 cups, for serving


Sliced limes, for serving

  1. 8 pounds beef ribs, cut up

  2. 2 free-range hens, cut in serving pieces, without skin

  3. 3 tablespoons lime juice

  4. 2¼ cups minced scallion

  5. 1 cup chopped kale

  6. ¾ cup diced carrot

  7. ½ cup minced ají dulce (sweet green peppers)

  8. 1½ tablespoon minced garlic

  9. ½ teaspoon black pepper

  10. ½ teaspoon color* or turmeric

  11. ½ teaspoon ground cumin*

  12. 3 chicken bouillon cubes

  13. 4 tablespoons salt

  14. 3 pounds peeled yuca or cassava

  15. 2 peeled green plantains*

  16. 3 pounds russet potatoes

  17. 2½ pounds peeled ñame*

  18. 1½ pounds peeled pumpkin

  19. 2 pounds corn on the cob(4 ears)

  20. ¾ cup minced cilantro, plus extra for serving

  21. ¼ cup chopped celery

  22. 1 tablespoon whole allspice berries

  23. 2 unpeeled ripe plantains*<small, cut into 1½-inch pieces

  24. 3 cups white rice, cooked to yield 6 cups, for serving

  25. Sliced limes, for serving


  1. Wash the beef and chicken pieces well. Rub with the lime juice, and drain. Place in a very large bowl; add 1½ cups of the minced scallion, the kale, carrot, peppers, garlic, black pepper, color, cumin*, 1 bouillon cube, and 1½ tablespoons of the salt. Rub all the seasonings into the meats, and set aside for 2 hours.

    sancocho costeno
  2. In a large stockpot, place the seasoned beef and chicken, and cook covered over high heat for 30 minutes, stirring occasionally to keep it from sticking.

  3. Add 10 quarts of water to the meats, cover, and simmer for 1½ hours. Remove the chicken and set aside.

  4. In the meantime cut the yuca, 1 of the green plantains, the potatoes, ñame, pumpkin, and corn into pieces about 2 inches by 1 inch; grate the other green plaintain and set aside.

    sancocho costeno1
  5. When the meats have simmered for 1½ hours, add the yuca and the plantains to the pot and cook covered for 30 minutes.

    sancocho costeno2
  6. Next add the remaining 2½ tablespoons of salt and 2 chicken bouillon cubes, the potatoes, ñame, pumpkin, corn, ¼ cup of the minced cilantro, celery, and the allspice. Continue to cook for 45 minutes more.

  7. Add the ripe plantains and 3 tablespoons of lime juice, and keep simmering for 30 minutes more. (You can also cook the ripe plantains in water separately so that your soup doesn’t taste too sweet and then add them right before serving).

    sancocho costeno3
  8. Finally, add the remaining ¾ cup of minced scallion and ½ cup of the minced cilantro and simmer for 15 minutes.

  9. Serve the meats and vegetables on different platters, the broth in another serving dish, and white rice, lime slices, and minced cilantro on the side.

    sancocho costeno4


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


Join the newsletter

Flavor in your inbox