El Cucucho with Espinozo is a typical Colombian dish from the Cundinamarca and Boyacá region. Made based on peeled, chopped and semi -solid grain, this soup is very popular in Colombian homes, especially for its low cost. Lets see the step by the recipe, surely you will like it.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make a spinazo spine: |
| 500 grams of pork spine 2 cuchuco cups 3 potato units 1 cup of Creole potato 200 grams of pea or peas 100 grams of long onion or green onion 2 units of tomatoes 6 cabbage sheets 1 teaspoon of garlic pasta 1 pinch of salt 1 pinch of black pepper 1 glass of red wine 12 cups of water (2880 milliliters) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make a spinazo spine:
1. Our first step to perform this Colombian recipe is to prealist the ingredients. Pork spine is a popular meat cut that contains a piece of bone.
2. The essential base of this recipe is the pork spine cut. The bone will give a unique flavor to the plate, so if you are not sure that meat is notice in the photo.
3. Take the pressure pot over medium heat with a tablespoon of sunflower oil. Once hot, jump the meat with salt, black pepper and garlic pasta to taste.
4. When the meat is already slightly sealed, add the red wine and let it reduce and mix with the juices that the meat has released. This process is called breakdown.
5. Add the wheat knife and mix very well with the pork spine.
6. Cover our preparation with water and add some bay leaves to give more flavor to this Colombian recipe. Cover the pressure cooker and let cook for about 45 minutes.
7. While the base of our soup is list, you must peel and cut the potato in pictures.
8. Now we are going to make a base stew to accompany the preparation. To do this, the long onion and tomato cut very thin.
9. It carries over medium heat with salt, black pepper and garlic pasta to taste.
10. Once the 45 minutes of cooking from our soup pass, remove the steam inside and open the pressure cooker. Take out the pork spine and let cool.
11. Once cold, dissect or fray meat. Discard the bones and reserve the pork spine meat.
12. Recover the Sofrito and also reserve apart. In Colombia, these types of stir -fry are known as Colombian hogao.
13. To continue preparing the Colombian soup, the next step place the peas along with the two types of potatoes, in the pot with the broth and take to the fire. Cook for about 20 minutes over medium heat.
Trick: If the Creole potato is small you can add it whole, otherwise cut it in paintings just like the white potato
14. Add the cabbage leaves, if you want you can cut them very thin or add the entire leaves as seen in the photograph. Lower the fire as much as you can and let it keep for about 10 more minutes.
15. Apart, carry a pan over medium heat and add the scattered meat along with the sauce. Skip everything together for a few minutes and be ready to serve.
16. The ideal is to serve in these clay casseroles that are very typical of our country.
17. serves our knife with spine as you watch in the photo. The soup takes a thick consistency for the same cooking of the bones with the rest of the ingredients. This typical Colombian dish is a really delicious soup!
18. serves our Colombian recipe adding a little of the flesh that we saute with the hogao and if you want a little fresh coriander on top. In this way, the spinazo blade is already ready to consume! If you want more Colombian recipes and you have any comments or restlessness, write us! Enjoy!
