Colombian Barley Cuchuco | BEST RECIPES【Recetas123】

Name: Colombian Barley Cuchuco
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Colombian
Ingredients: 1½ pounds pork ribs or pork backbone (espinazo); 10 cups water; ½ cup pearl barley, washed and soaked; 2 medium yellow potatoes, peeled and diced; 2 medium red potatoes, peeled and diced; ½ cup chopped onion; 2 cebolla larga (long green onion) stalks, chopped; 3 garlic cloves, chopped; ¼ cup red bell pepper, diced; 1 teaspoon ground cumin; ½ teaspoon achiote seasoning (sazón con achiote); 1 beef bouillon cube; 2 cups chopped cabbage; ½ cup green peas; ½ cup carrots, diced; ½ cup fresh cilantro, chopped; Salt and pepper to taste

Barley cuchuco is a traditional soup of central Colombia, very popular on cold days. Made with barley, vegetables, and pork, it is a thick, hearty soup served as a complete meal.

Its comforting flavor and thick texture capture the essence of mountain cooking on the Colombian highlands.

Preparation

Cook the barley with the pork. Blend the onion, garlic, cebolla larga, and bell pepper with a little water. Place the ribs, water, bouillon cube, barley, and the blended mixture in a large pot, and bring to a boil. Add the salt, lower the heat to medium-low, and cook for 50 minutes.
Add the vegetables. Add the potatoes, cabbage, peas, carrots, achiote seasoning, and cumin; cover and cook 25 minutes more, or until the meat is cooked.
Finish and serve. Add the cilantro and serve hot in deep bowls.

Note: For this recipe, use pearl barley that has been previously washed and soaked. The soaking time is not included in the total time shown.