CUCHUCO DE TRIGO CON ESPINAZO DE CERDO por Rosario Narváez Rivadeneira T-4

pork spine

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Measure 3 liters of water in a pot and bring it to high heat.

Add 1 kilogram of pork spine to the pot.

Season with 1 tablespoon of salt, 1/2 teaspoon of achiote, and 1 teaspoon of cumin.

Rinse 200 grams of wheat flour to remove impurities and hydrate it before adding to the pot.

Stir the mixture to prevent the wheat from sticking to the bottom.

Blend 1 cup of the broth with a generous handful of cilantro, 3 cloves of garlic, and 2 green onions, then add to the pot.

Add 1/4 cup of carrots, 1/4 cup of corn, and 1/2 cup of fresh fava beans to the pot.

Cover the pot and cook for 20 minutes on high heat.

Add 200 grams of peeled and diced fresh pumpkin to the pot.

Peel and cut 3 potatoes into pieces, adding them to the pot.

Grate a piece of potato and add it to the soup for thickening.

Add 1/2 pound of criolla potatoes with skin to the pot.

Wash and cut 5 leaves of cabbage into strips and add to the pot for the last 5 minutes of cooking.

Stir occasionally and reduce heat to prevent burning.

Serve hot with rice and avocado, garnished with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: