Entree: Colombia – Bogota / Andean – Cuchuco de Trigo (Hearty Andean wheat and vegetable soup often enriched with pork)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 cups (300 g) cracked wheat or wheat berries
- 1/2 cup (100 g) dried yellow split peas (or dried green peas)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 1 lb / 450 g)
- 1 cup (160 g) fresh or frozen corn kernels
- 6 cups (1.4 L) chicken or beef broth
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) aji amarillo paste or 1 fresh aji amarillo, seeded and minced (optional)
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Rinse the cracked wheat and the dried peas under cold water until water runs clear; drain and set aside.
2. In a large heavy pot over medium-high heat, warm the vegetable oil. Add the pork cubes and brown on all sides, about 6–8 minutes. Remove and set aside.
3. Reduce heat to medium; add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and aji amarillo (if using) and cook 1 minute until fragrant.
4. Return the browned pork to the pot along with the drained cracked wheat and peas. Stir to combine and toast briefly for 1–2 minutes.
5. Add the diced potatoes, corn, bay leaf, cumin, oregano, broth, salt and pepper. Bring to a boil, then reduce heat to low, cover partially and simmer gently for 1 to 1 1/4 hours, stirring occasionally, until the wheat and peas are tender and the stew is thickened. Add more broth or water if it becomes too thick.
6. Taste and adjust seasoning. Remove the bay leaf. Serve hot, garnished with chopped cilantro and lime wedges on the side.