Cuchuco de Maíz (Pork and Hominy Corn Colombian Soup)
- 2 pounds pork ribs or pork bones
- 10 cups water
- ½ cup soaked dried hominy corn or maíz trillado
- 2 yellow medium potatoes peeled and diced
- 2 red potatoes peeled and diced
- 1 cup chopped onion
- 3 garlic cloves
- 2 scallions chopped
- ½ cup red bell pepper diced
- 2 teaspoons ground cumin
- ½ teaspoon ground achiote
- 1 beef bouillon tablet
- 2 cups shredded cabbage
- ½ cup peas
- ½ cup diced carrots
- Salt and pepper
- Fresh cilantro
- Place the onion, garlic, scallions, and red bell pepper in the food processor.
- Place a pot over medium-high heat. Add the water, beef bouillon, corn, and pork bones, bring to a boil. Reduce the heat to medium-low. Add the onion mixture salt and pepper and let it simmer for 50 minutes.
- Add the potatoes, cabbage, peas, carrots, Sazon Goya, ground cumin, and flour. Cover and cook for 25 minutes more or until the pork is cooked.
- Add the fresh cilantro and serve with avocado and ají.
Cuchuco de Maíz is a traditional Colombian soup from the Boyacá and Cundinamarca departments of Colombia. It is a thick soup made with pork bones, vegetables, spices and different grains. There are three variations of Cuchuco, here are the other two, Wheat or Trigo Cuchuco and Barley or Cebada Cuchuco.
This is what I call a soul warming soup. Exactly what I expect to eat when I am craving a tasty, filling and comforting soup.