Sopa de Patacón (Sopa de patacón)
Overview
Sopa de patacón is a Colombian soup of fried green plantains in a pork broth. Pork ribs and diced pork loin are simmered in water with garlic, long spring onion, a piece of sweet pepper and coriander stalks, then carrot and two kinds of potato, the small yellow papa criolla and the floury papa sabanera, are added. Meanwhile pieces of green plantain are fried, pressed flat into patacones and fried again until golden. They are put into the soup only for the last few minutes, so they soften on the outside but keep their shape. The soup is finished with fresh coriander and often served with rice and avocado.
History
Colombian chef and anthropologist Ana Belén Charry, in her book 100 sopas colombianas, notes that although most of the country's plantains are grown in Antioquia, Arauca, the Pacific and Valle del Cauca, this soup is considered a typical dish of the Cundiboyacense highlands around Bogotá. It shows how ingredients and cooks travel, and it is now a familiar everyday lunch soup across Colombia.
Main ingredients
Green plantain, pork ribs, potatoes, carrot, spring onion, coriander. The soup is built on light pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Potato soups · More soups from Colombia
Recipe
Method
- 120 min
Simmer the pork with the garlic, spring onion, pepper and coriander stalks in 1 l water for 20 minutes.
- 215 min
Add the carrot and cook for 15 minutes, then add the potatoes.
- 3
Fry the plantain pieces, press them flat and fry them again until golden.
- 45 min
Remove the pepper and coriander stalks and add the patacones for 5 minutes.
- 5
Season and serve with chopped coriander.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
