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Cuchuco De Maiz Con Espinazo

Cuchuco de Maíz (Pork and Hominy Corn Colombian Soup)

Erica Dinho
5 from 20 votes


  • 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.
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