Cocido de Subachoque Cundinamarca (Subachoque Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
165 minutes
Number of servings
8
Difficulty
Medium
Ingredients
14
cup(s) water
500
gr beef flank (murillo), chopped
500
gr pork meat, chopped
250
gr beef ribs, chopped
250
gr bacon, chopped
500
gr chorizos (sausages), chopped
250
gr chuguas (Andean tubers)
250
gr cubios (Andean tubers)
250
gr green peas
250
gr fava beans
750
gr sabana potatoes, peeled and chopped
500
gr papas criollas (small yellow potatoes), peeled and chopped
4
piece(s) corn cobs, peeled and cut
1/4
cup(s) oil
1 1/2
cup(s) hogao (Colombian tomato-onion sauce)
pinch salt to taste
Directions
- In a clay pot boil the water with the oil, beef rib, bacon, chuguas, peas and salt.
- Cook over high heat for 45 minutes.
- Then lower to low heat, cover and cook for 1½ hours; during this period add the rest of the ingredients, at 10-minute intervals, in this order: beef and pork meats, fava beans, cubios, sabana potatoes, corn cobs, chorizos and, finally, papas criollas.
- Remove from heat, let rest near heat for 30 minutes and serve, putting a tablespoon of hogao in each plate.