Piquete Bogotano (Bogotá-Style Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
cup(s) water
1500
gr meaty pork backbone
125
gr cubios (Andean tubers)
125
gr hibias (Andean tubers)
500
gr small papas criollas
500
gr small sabanera potatoes
125
gr peas in their pod
125
gr fava beans
3
piece(s) corn cobs, peeled and cut
3
piece(s) ripe plantains, peeled and cut (cooked separately)
2
cup(s) hogao (Colombian tomato-onion sauce) [see p. 401]
pinch salt and pepper to taste
Directions
- Put the backbone to cook for 45 minutes.
- Then add salt, pepper and all the vegetables; let cook for 45 minutes over medium heat.
- The papas criollas are incorporated somewhat later in the cooking.
- Remove the backbone, chop into portions, serve with all vegetables represented and bathe generously with hogao.
- Serve the broth separately.
- Pollo asado noBsa, BoyaCá