Mazamorra Chiquita is one of the most traditional dishes from the Colombian department of Boyacá. This hearty rural soup combines hominy corn, meats, legumes, and vegetables in a rich preparation that has been enjoyed by generations of families throughout the Andean region.
Its name comes from the small hominy kernels that slowly cook and help thicken the broth. Traditionally served as a main course, it remains a beloved symbol of Boyacá’s agricultural heritage and culinary traditions.
Ingredients
- 250 g dried hominy corn (1½ cups)
- 400 g beef brisket or flank
- 300 g pork ribs, cut into pieces
- 200 g meaty bacon, diced
- 200 g sabanera potatoes, peeled and diced (2 medium potatoes)
- 150 g yellow Colombian potatoes (1 cup)
- 150 g diced carrots (1 cup)
- 150 g fresh fava beans (1 cup)
- 120 g green peas (¾ cup)
- 200 g shredded cabbage (3 cups)
- 120 g chopped green onions (5 stalks)
- 10 g minced garlic (2 cloves)
- 20 g chopped fresh cilantro (⅓ cup)
- 2.5 liters water (10 cups)
- 12 g salt (2½ teaspoons)
- 3 g black pepper (½ teaspoon)
Preparation
- Soak the corn, place the hominy corn in plenty of water and let it soak overnight. Drain and rinse before cooking.
- Prepare the broth, place the beef, pork ribs, bacon, half of the green onions, garlic, salt, pepper, and water in a large pot. Cook for about 1½ hours until the meats begin to soften.
- Cook the corn, add the soaked hominy to the broth and continue cooking for about 45 minutes, stirring occasionally.
- Add the vegetables, incorporate the potatoes, carrots, fava beans, and peas. Cook for about 20 minutes until tender.
- Finish the soup, add the cabbage and remaining green onions. Cook for another 10 minutes until all ingredients are well integrated and the broth thickens slightly.
- Season and serve, stir in the cilantro, adjust seasoning if needed, and serve hot with a balanced portion of meats, corn, and vegetables.
Chef’s Tips
- Soaking the corn overnight significantly reduces cooking time.
- Cook over medium heat to develop a rich broth without toughening the meat.
- Add small amounts of hot water if the liquid reduces excessively.
- Fresh fava beans provide the most authentic flavor.
Traditional Variations
- Some versions include Boyacá-style sausage.
- Certain rural recipes add cubias or ibias.
- Some families prepare it using only beef and bacon.
Traditional Serving Method
Serve piping hot in deep bowls. Homemade Colombian ají sauce, fresh avocado, and Boyacá-style arepas are traditional accompaniments. Popular beverages include chicha, hot panela drink, and fresh fruit juices.
Recommended Side Dishes
- Colombian ají sauce
- Fresh avocado
- Boyacá-style arepa
- Traditional chicha
- Hot panela drink
Did You Know?
Despite its name, Mazamorra Chiquita is a substantial and filling meal. The word “chiquita” refers to the size of the corn kernels rather than the serving size.
The dish reflects Boyacá’s strong agricultural traditions, where corn, legumes, and locally raised livestock have shaped regional cuisine for centuries.
Frequently Asked Questions
Hominy is white corn that has been traditionally processed and peeled, allowing it to cook more evenly and develop the characteristic texture of the dish.
Yes. You can omit it or increase the amount of beef or pork ribs, although bacon contributes part of the traditional flavor.
Ideally between 8 and 12 hours. This helps soften the kernels and ensures proper cooking.
Yes. It can be frozen for up to three months. Add a little water when reheating to restore its original consistency.
Traditionally, it is served as a main course because of its richness and nutritional value.
