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Mondongo Chuquisaqueño
A traditional and rich pork stew from the Sucre region of Bolivia. It features tender pork, hominy, and a flavorful broth seasoned with spices and achiote for color.
🧂 Ingredienser
- 1 kg Pork belly(cut into 2-inch pieces)
- 500 g Pork ribs(cut into individual ribs)
- 500 g Hominy (Mote)(cooked)
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 2 tbsp Achiote paste
- 1 tsp Cumin
- 1 tsp Oregano
- 2 Bay leaves
- 3 tbsp Vegetable oil
- as needed Water
- to taste Salt
- to taste Black pepper
👨🍳 Fremgangsmåte
- 1
In a large pot, add the pork belly and ribs. Cover with water, add salt, and bring to a boil. Skim off any impurities. Reduce heat and simmer for about 1 hour, or until the pork is tender. Drain and reserve the cooking liquid.
- 2
While the pork is simmering, prepare the sofrito. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes.
- 3
Add the minced garlic, achiote paste, cumin, and oregano to the pan with the onions. Cook for another 2-3 minutes until fragrant, stirring constantly.
- 4
Add the cooked pork pieces and pork ribs to the sofrito. Stir to coat the pork evenly.
- 5
Pour in enough reserved pork cooking liquid (or fresh water) to cover the pork. Add the bay leaves, salt, and pepper. Bring to a simmer, then cover and cook for another 1 hour to 1 hour 30 minutes, or until the pork is very tender and the sauce has thickened.
- 6
Add the cooked hominy (mote) to the pot during the last 30 minutes of cooking. Stir well to combine.
- 7
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
- 8
Serve hot, ensuring each portion has a good amount of pork, hominy, and rich broth.
💡 Profesjonelle tips
- ✓Using both pork belly and ribs provides a good balance of fat and meat for a rich stew.
- ✓Don't rush the simmering process; tender pork is key to this dish.
- ✓Achiote paste is essential for the characteristic color and subtle flavor.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Some recipes may include a touch of chili for a slight kick.
- Can be served with a side of rice or crusty bread.