Cuscús Valle (Corn Gruel Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
6
Difficulty
Medium
Ingredients
12
cup(s) water
1
kg pork needle bone (or pork backbone)
250
gr coarse corn cuchuco
4
piece(s) scallion stalks, finely chopped
12
tbsp hogao (Colombian tomato-onion sauce) [see p. 253]
pinch salt and pepper to taste
Directions
- Cook the bone (or backbone) and scallion until they give a good broth, for approximately 1 hour.
- Add 4 tablespoons of hogao, cuchuco, salt and pepper and let cook for 40 minutes.
- Should result in a thick gruel.
- Serve and sprinkle each portion or plate with a tablespoon of hogao.
- When cooled, the soup should set.
- Can also be served cold.
- Locro nariño Es costumbre prepararlo para vigilia