Sango o Cus-Cus (Pork, Potatoes and Hominy soup)

Sango o Cus-Cus (Pork, Potatoes and Hominy soup)

Readers sometimes ask me why I post recipes from other countries and not just Colombian recipes. When I started this blog I wanted to target English speaking readers who weren’t familiar with Colombian food, as well as those who already enjoy Colombian cuisine and want to learn how to cook it for themselves. I also wanted to bring dishes from other countries to my Colombian readers, so that they might experience various International flavors and cuisines. After more that three years of blogging, almost 14,000 comments, and many amazing e-mails from you guys, I can say that sharing more that just Colombian Recipes seemed to be a good choice!

Writing about more than just Colombian recipes has helped me to learn enormously about food from other countries, while writing about Colombian recipes has resulted in so much more knowledge and experience with Colombian cuisine and ingredients. I look at each dish with different eyes than I did before I began blogging.

I grew up eating traditional homemade Colombian food, but probably like so many of you, only knew how to cook the popular Colombian dishes that my family made. It was only after I left home and came to the United States twelve years ago, that I came to further appreciate my food, my country and my culture. Here is another traditional Colombian soup from El Valle in Colombia. Buen provecho!

maiz trillado



(About 4-6 servings)

  • 2 pounds pork ribs or espinazo (pork bones)
  • 8 cups beef broth
  • 1 cup soaked dried hominy corn or maíz trillado
  • 2 yellow medium potatoes, peeled and diced
  • 1 cup of aliños sauce
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground achiote
  • 1 cup of hogao or Colombian creole sauce, plus more for serving
  • Salt and pepper
  • Fresh cilantro

Sango o Cus-Cus


  1. lace the pork bones and hominy in a large pot, add the alinos and the beef broth.
  2. Bring to a boil, reduce heat and simmer for 1 hour and 15 minutes.
  3. Add the potatoes, ground cumin, achiote, hogao, salt, and pepper. Cover and cook for 40 minutes more or until the pork is cooked.
  4. Garnish with chopped fresh cilantro and hogao. Serve with white rice, avocado and aji on the side.
  5. Pork, Potatoes and Hominy soup

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  1. says

    Oh Erica, I have not had hominy for so long…and love how this soup taste…so flavorful…I wish I could have a bowl of this soup for lunch :)
    Hope you have a wonderful week ahead!

  2. says

    I think eating and cooking all different kinds of food helps you to grow as a chef, so I fully support variety in cooking and posting! This soup looks delicious!

  3. says

    This sounds delicious. I don’t get to eat Colombian food very often but I do like it, very much. I grew up in the Philippines but now live in the US, too, and like you, I only came to appreciate my food, country, and culture more when I moved away!

  4. Natalia says

    This soup was perfect.soooo good. Colombian food is amazing and I really like all your Colombian recipes.

  5. says

    This soup just looks to be packed with flavor and has everything that makes it perfect in my eyes. I cannot wait to make it and surprise hubby. He is in for a treat

  6. jeff stripling says

    Enjoy your recipes. My wife is from popayan. She doesn’t cook but loves the colombian dishes and things i cook here. Can you tell me what is alinos sauce/ingredients is and how to make it. I read your recipes every day!!

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