Cocido boyacense

beef

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat while chicken thighs are more affordable.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative while chicken is often less expensive.

chicken

🥗Healthier: quinoa

💰Cheaper: canned beans

Quinoa is a protein-rich grain, while canned beans are budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients, while yams are often cheaper.

Prepare the ingredients: espinazo de cerdo, costilla de cerdo, chuguas, frijol verde, alberja verde, ivas, mazorca, cilantro, cebolla cabezona, papa de año, papa criolla, salt, garlic, and spices.

Add espinazo de cerdo and mazorca to a pot along with chuguas, frijoles, papa criolla, salt, cebolla larga, and a portion of the garlic.

Stir and cover the pot to cook the ingredients.

Season the costilla de cerdo with salt, pepper, and garlic powder, then set aside.

In a skillet, heat some lard and brown the costilla de cerdo on both sides, then remove it from the skillet.

Add more lard to the skillet, then sauté cebolla cabezona and cebolla larga, followed by garlic, color, pepper, garlic powder, and pimentón.

Return the costilla de cerdo to the skillet and mix well, adding broth from the pot to keep it moist.

Cook for about 40 minutes, then check the chuguas and other ingredients for doneness.

Remove any twigs from the pot and add alberja verde and papa.

Reserve some of the guiso for serving later, stir, cover, and continue cooking.

After 15 minutes, check the potatoes and add the ivas for the last 5 minutes of cooking.

After 10 minutes, the dish is ready to serve with pieces of costilla de cerdo on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary