Colombian
Cuchuco de trigo con espinazo
Una sopa espesa y campesina de los Andes colombianos, con trigo partido que se vuelve cremoso y espinazo de cerdo cocido hasta quedar tierno. Se sirve bien caliente, con papa, verduras y cilantro fresco.
Watch it madecocinarealfree · 3:07
Ingredients
- Cuchuco de trigo1/2 cup
- Espinazo de cerdo, en trozos350g
- Water6 cups
- Long green onion, crushed2 stalks
- Garlic cloves, crushed2
- Cilantro stems4
- Ground cumin1/2 tsp
- Saltto taste
- Black pepperto taste
- Papa pastusa or sabanera, peeled and diced1 medium
- Papa criolla, halved4 small
- Shelled green peas1/3 cup
- Carrot, diced1/2 small
- Cabbage, finely sliced1 cup
- Tomato, finely chopped1 small
- Long green onion, finely chopped1 stalk
- Vegetable oil1 tbsp
- Fresh cilantro, chopped2 tbsp
Method
- Rinse the cuchuco de trigo several times until the water runs mostly clear, then soak it in warm water for 30 minutes and drain.
- Place the espinazo, water, crushed long green onion, garlic, cilantro stems, cumin, salt, and pepper in a heavy pot.
- Bring to a boil, skim off the foam, then lower the heat and simmer gently for about 1 hour, until the pork is tender and the broth is flavorful.
- Remove the cilantro stems and any loose onion pieces from the broth.
- Add the drained cuchuco to the pot and simmer over medium-low heat for 30 minutes, stirring often so the wheat does not stick to the bottom.
- Add the papa pastusa or sabanera, papa criolla, peas, carrot, and cabbage, then simmer for 20 to 25 minutes until the potatoes are soft and the soup has thickened.
- While the soup finishes cooking, heat the oil in a small pan and cook the chopped tomato and chopped long green onion with a pinch of salt until they form a soft hogao.
- Stir the hogao into the cuchuco and simmer for 5 minutes more, adjusting the salt and pepper.
- Serve the cuchuco very hot with pieces of espinazo in each bowl and finish with chopped fresh cilantro.
Common questions
Can I substitute another cut if I can't find espinazo de cerdo?
Yes. Use pork ribs, pork neck bones, or a meaty ham hock for similar flavor and body. Avoid very lean pork; this soup relies on bones and collagen to make the broth rich and silky.
How long does cuchuco de trigo need to cook so it doesn't stay hard?
After soaking, simmer the wheat about 30 minutes before adding the vegetables. It should become tender but still hold shape. If it tastes chalky, cook 10 to 15 minutes longer with a little extra water.
What are the most common mistakes when making this soup?
Not rinsing the cuchuco well, cooking on too high heat, and forgetting to stir after adding the wheat. These can make the soup gritty, burn the bottom, or turn too thick too fast.
How should I store leftovers, and does cuchuco de trigo thicken overnight?
Refrigerate in an airtight container for up to 4 days. It will thicken a lot as it cools, so add water or broth when reheating. Warm it slowly over medium-low heat, stirring often.
What should I serve with cuchuco de trigo con espinazo?
Serve it hot with avocado, ají, and a squeeze of lime if you like. Many cooks also add chopped cilantro on top and a piece of arepa on the side for a fuller meal.