Entree: Colombia – Santander – Mute Santandereano (Hearty Santander-style meat and hominy stew with root vegetables and corn)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) beef shank or brisket, bone-in
- 1 lb (454 g) bone-in pork ribs
- 2 chicken thighs, approx. 12 oz (340 g) total, bone-in and skin-on
- 2 cups (360 g) dried hominy (nixtamalized corn), soaked overnight and drained
- 1 cup (200 g) dried yellow split peas, soaked 2–4 hours and drained
- 2 ears fresh corn, cut into 2–3 pieces each (or 2 cups/300 g frozen corn kernels)
- 2 medium potatoes, peeled and cut into large chunks, approx. 12 oz (340 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into chunks
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 2 tomatoes, chopped, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil or lard
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano (preferably Mexican oregano)
- 1 tsp (5 ml) ground achiote or 1 tbsp (15 ml) annatto oil for color (optional)
- 8 cups (1.9 L) water or low-sodium beef/chicken stock, plus more as needed
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped for garnish
- 2 scallions, sliced for garnish
- 1 avocado, sliced, for serving (optional)

Instructions

1. Rinse the soaked hominy and yellow split peas. In a large stockpot, add the beef shank, pork ribs, chicken thighs, soaked hominy, soaked peas, bay leaves and 8 cups (1.9 L) water or stock. Bring to a boil over high heat, skimming any foam, then reduce to a gentle simmer.
2. Meanwhile, heat the oil or lard in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, ground cumin, dried oregano and achiote (if using) and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
3. Add the sautéed aromatics to the simmering pot with the meats and hominy. Partially cover and simmer gently for 1½–2 hours, or until the hominy is tender and the meats are cooked through; add more water or stock if necessary to keep ingredients covered.
4. After about 60 minutes of simmering, add the potato and yuca chunks and the pieces of corn. Continue simmering another 30–45 minutes until root vegetables are tender and flavors are melded. Adjust seasoning with salt and pepper.
5. Remove the meats to a board. Shred or chop the chicken; remove bones from beef and pork and cut meat into bite-size pieces, returning the meat to the pot. Taste and adjust seasoning. If the broth is too thin, simmer uncovered a few minutes to concentrate.
6. Serve hot in deep bowls, garnished with chopped cilantro and scallions, and offer sliced avocado or warm arepas on the side.