Recipe for traditional columbian sancocho soup?

I am looking for a columbian sancocho soup that's true to it's orginal nature. I had columbian sancocho in NYC when I visited my sister, her husband's side of the family is Columbian, and they made the best soup I've ever had. It had oxtail, chicken, cilantro, yucca and so much more. I'm trying to remake it. I would really like a true and traditional recipe.

Recipe for traditional columbian sancocho soup?
Sancocho de Cola Recipe


Colombian Soup





Ingredients:


water


1 package oxtail (4-6 pieces)


2 green plantain, peeled and quartered just before being added to the pot


2 ears of corn on the cob, cut into pieces


1 pound yucca, peeled and cubed


3 medium potatoes, scrubbed and cubed


pieces of pumpkin


5 stalks green onion


cilantro, chopped


2 cloves garlic


salt, pepper, and cumin to taste





Directions:


Fill a large pot with water (12-16 cups). Cook the oxtail and green onion at a low boil for about an hour or until the meat is nearly cooked.





Add plantain and cook at a low boil for 25 minutes. Add the yuca, garlic, salt, pepper, and cumin. Simmer for 10 minutes. Add corn on the cob and a heaping spoonful of chopped cilantro. Simmer for 15 more minutes. Serve with a side of white rice. Top each bowl of soup with a pinch of cilantro.


If you don't like some of the vegetables or can't find them, you can just leave them out (I don't usually add the pumpkin). You can also add a diced zucchini when you add the corn. If you don't use cilantro regularly, be careful-it can be overpowering if you use too much. I usually don't add cilantro while it is cooking but put a bowl of chopped cilantro on the table, so that everyone can have as much (or as little) as they want.
Reply:Sancocho De Gallina (Colombian Chicken Soup)





1 1/2 quarts chicken stock


1 package oxtail (4-6 pieces)


1 yucca root, peeled and cut into 1 inch cubes


2 plantains, peeled, halved, and sliced into thirds lengthwise


2 red potatoes, peeling optional, cut into chunks


3 whole skinless chicken breasts, quartered with bones left on


2 ears of corn on the cob, cut into pieces


scrubbed and cubed


pieces of pumpkin(You can also add a diced zucchini when you add the corn)


2 lemons, juice of


1 teaspoon cumin


6-8 scallions


1 bunch cilantro


2 cloves garlic


salt and pepper, to taste





In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.


In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook. Cook the oxtail and green onion at a low boil for about an hour or until the meat is nearly cooked.





As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.


30 minutes prior to the end of cooking, add the cut up plaintains.


10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.


Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.


Add the roux to the soup and stir to blend well.





I hope this was helpful,Take Care!!! :)
Reply:one time Emeril made it,go check his website.