Sango o Cus-Cus (Pork, Potatoes and Hominy soup)
Ingredients
- 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
- ½ teaspoon ground achiote
- 1 cup of hogao or Colombian creole sauce plus more for serving
- Salt and pepper
- Fresh cilantro
Instructions
- Place the pork bones and hominy in a large pot, add the alinos and the beef broth.
- Bring to a boil, reduce heat and simmer for 1 hour and 15 minutes.
- Add the potatoes, ground cumin, achiote, hogao, salt, and pepper. Cover and cook for 40 minutes more or until the pork is cooked.
- Garnish with chopped fresh cilantro and hogao. Serve with white rice, avocado and aji on the side.
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