If you do not know the mute soup, I tell you that it is a typical recipe of Colombian cuisine, to be more specific, in the departments of Cundinamarca and Boyacá. It is a soup too complete and very exquisite on the palate, the only one, but this recipe is that it is not a dish that you can prepare daily or that you manage to make if you have any desire.
This soup contains many ingredients and has very long cooking. The particularity of a good soup is to make it in a pot and let it boil for a long time. That is why the success of every one of the soups in the Colombian regions is due. So it is ideal for preparing it for a weekend, where the weather is enough.
This mute soup can serve as a small soup, which is accompanied by other dishes, or it can perfectly serve as a main dish. It usually accompanies by rice and avocado. It is a soup that has several known ingredients in our country and that together all of them in this recipe, it creates a perfect and balanced composition to be a pleasure. It is such a complete meal and with a rather exquisite taste.
I hope you are encouraged to prepare this delicious mute soup, and that you share it with all your family members. I am sure you will love it. Remember that it is the best accompaniment for those cold and winter days.
Accompany this mute soup with red rice and grape juice.
Receta original en Español
Ingredients
- 1 lb pork backbone
- 8 to 10 cups of water.
- 1½ cups of dried hominy corn pre-cooked.
- 1 lb diced potato
- ½ teaspoon ground cumin
- ½ teaspoon color.
- Coriander to taste.
- ¼ cup hogao.
- ½ teaspoon thyme
- Salt and pepper to taste.
Instructions
- Place the water in a pot over medium-high heat. Add salt, pepper, cumin, color, and pork spine. Let it boil.
- Reduce heat to medium-low and cook for about 35 minutes.
- After this time, add the potato, corn, thyme, and hogao, stir and let cook for 20 more minutes.
- Add the finely chopped coriander and serve immediately.
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