Entree: Colombia – Bogota / Andean – Mute Santandereano (Hearty Santander-style Colombian corn and meat stew with beef, pork, yuca and potatoes)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1 lb (450 g) pork shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 chorizo sausages, approx. 6 oz (170 g) each, sliced
- 2 cups (360 g) dried hominy (mote), soaked overnight and drained
- 8 cups (1.9 L) beef or chicken broth
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb (450 g) yuca (cassava), peeled and cut into 1 in (2.5 cm) pieces
- 2 medium potatoes, approx. 12 oz (340 g) total, peeled and cut into 1 in (2.5 cm) cubes
- 1 cup (150 g) frozen or fresh green peas
- 1 cup (150 g) green beans, trimmed and cut in thirds
- 3 tbsp (45 ml) vegetable oil or lard
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/4 cup (15 g) chopped fresh cilantro
- 3 scallions (green onions), thinly sliced
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Drain the soaked hominy and place it in a large pot with 4 cups (960 ml) of broth; bring to a boil, reduce heat and simmer uncovered for 30 minutes to begin softening the kernels.
2. While hominy simmers, heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Season beef and pork with salt and pepper and brown in batches until well seared; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium and sauté the chopped onion until translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Stir in cumin and oregano, then add sliced chorizo and cook until it releases some fat, about 2–3 minutes. Return the browned beef and pork to the pot.
5. Pour in the remaining 4 cups (960 ml) of broth, add bay leaves, bring to a gentle boil, then lower heat and simmer partially covered for 1 to 1½ hours, until meat is nearly tender.
6. Add the par-cooked hominy to the meat pot along with yuca and potatoes; add extra water or broth if needed to keep ingredients just covered. Simmer gently, partially covered, another 30–45 minutes until yuca, potatoes and hominy are tender.
7. Stir in green peas and green beans and simmer 5–8 minutes until vegetables are cooked through. Adjust salt and pepper to taste.
8. Remove bay leaves, fold in chopped cilantro and sliced scallions just before serving. Serve hot with lime wedges and warm arepas or crusty bread.