Mute Santandereano is one of the most iconic dishes from Colombia’s Santander region and one of the country’s most celebrated traditional soups. It is a hearty preparation made with several types of meat, hominy corn, chickpeas, and a variety of vegetables that create a rich and thick broth.
Traditionally served during family gatherings, local festivals, and special celebrations, this dish reflects the agricultural heritage and culinary identity of Santander, where robust and nourishing meals have long been part of everyday life.
Ingredients
- 500 g beef stew meat, cubed
- 500 g beef ribs, cut into pieces
- 500 g pork, cubed
- 250 g dried hominy corn (1½ cups)
- 200 g dried chickpeas (1 cup)
- 400 g yellow potatoes (3 cups)
- 400 g starchy potatoes, peeled and cubed (3 medium potatoes)
- 300 g cassava, peeled and cut into chunks (2½ cups)
- 250 g pumpkin, cubed (2 cups)
- 200 g carrots, diced (2 medium carrots)
- 200 g chopped scallions (1½ cups)
- 180 g diced ripe tomatoes (1½ cups)
- 20 g minced garlic (4 cloves)
- 15 g chopped fresh cilantro (1 cup)
- 10 g ground cumin (2 teaspoons)
- 15 g salt
- 3 g black pepper
- 4 liters water
- 30 ml vegetable oil (2 tablespoons)
Preparation
- Prepare the corn and chickpeas, soak the hominy corn and chickpeas separately overnight and drain before using.
- Cook the meats and corn, place the beef, beef ribs, pork, hominy corn, and water in a large pot. Simmer for about 2 hours until the meats and corn begin to soften.
- Add the chickpeas, stir them into the pot and continue cooking for about 45 minutes until tender.
- Prepare the hogao, sauté the scallions, tomatoes, and garlic in oil for about 8 minutes. Add cumin, salt, and pepper until fragrant.
- Add the vegetables, stir the hogao into the soup along with the cassava, carrots, and pumpkin. Cook for 20 minutes.
- Add the potatoes, cook for another 20 minutes until all ingredients are tender and the broth thickens.
- Finish the soup, add half of the cilantro, adjust the seasoning, and simmer for 5 additional minutes.
- Serve hot, divide the meats, vegetables, and broth among bowls and garnish with the remaining cilantro.
Chef’s Tips
Properly soaking the corn and chickpeas ensures even cooking.
Bone-in beef ribs provide a richer broth.
Allow the soup to rest briefly before serving to enhance the flavor.
Traditional Variations
Some versions include beef tripe alongside the other meats.
Certain households add beef foot for a richer broth.
Family recipes may vary in the choice of meats while keeping the traditional vegetables and grains.
Traditional Serving Style
Serve hot with white rice, avocado, and homemade Colombian hot sauce. Because of its richness, it is commonly enjoyed as a complete main course.
Recommended Side Dishes
- White rice
- Avocado
- Colombian hot sauce
- Santander-style arepas
- Lime wedges
- Panela lemonade
Did You Know?
Mute is considered one of Santander’s greatest culinary symbols. It originated as a hearty rural meal designed to make use of available ingredients while providing substantial nourishment.
Today it remains one of the signature dishes of Bucaramanga and the Santander region.
Frequently Asked Questions
Its combination of several meats, hominy corn, chickpeas, and vegetables creates a much thicker and heartier soup than most Colombian sancochos.
Yes. Hominy is a key ingredient that gives mute its traditional texture and flavor.
Yes. A pressure cooker significantly reduces the cooking time for the meats, corn, and chickpeas.
Yes. It freezes well when stored in airtight containers.
The starches from the corn, chickpeas, pumpkin, and potatoes naturally thicken the broth during cooking.
