Cuchuco de Trigo (Cuchuco de trigo con espinazo)
Overview
Cuchuco de trigo is a thick cracked wheat soup from the highlands of central Colombia. Pork spine bones or ribs are simmered with onion, garlic and herbs to make a rich broth, then coarsely ground wheat is added and cooked until it swells and thickens the soup. Potatoes, green peas, fava beans and shredded cabbage go in as well, and the soup is finished with chopped coriander. It is filling, homely and full of flavour. Versions are also made with ground barley or corn instead of wheat, and it is often served with avocado and a spoonful of ají sauce.
History
Cuchuco is a traditional dish of Boyacá and Cundinamarca, the farming regions around Bogotá, where wheat and barley have been grown since colonial times. Its name comes from the Muisca language. The version with pork spine, called cuchuco con espinazo, is especially popular for Sunday family lunches and is served in many typical restaurants on the roads out of Bogotá.
Main ingredients
Cracked wheat, pork spine or ribs, potatoes, peas and fava beans, cabbage, coriander. The soup is built on pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Pork soups · Potato soups · Cabbage soups · Barley and grains soups · More soups from Colombia
Recipe
Method
- 145 min
Simmer the pork with the onion, garlic and spring onions in the water for 45 minutes.
- 220 min
Add the drained wheat and cook for 20 minutes, stirring now and then.
- 320 min
Add the potatoes, peas, fava beans and cabbage and cook for 20 minutes more.
- 4
Season, stir in coriander and serve with avocado and ají.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
