Cuchuco de Trigo

Name: Cuchuco de Trigo (Wheat Soup)
Yield: 8 to 12 servings
Cuisine: Colombian
Ingredients: 1 cup diced carrot, ¼-inch dice; 1 cup shredded cabbage; 3 bay leaves; 2 beef bouillon cubes; ½ cup minced green onion*; 4 cloves garlic; 1 pound pork ribs; 1 cup diced onion; 1 cup whole wheat berries; 1 pound pork meat, cut in ¼-inch dice; 2 tablespoon minced parsley; 2 tablespoon minced cilantro; 2 cups diced red potatoes (about 7 small); 1 cup fresh peas; ¼ teaspoon color*; 2 cups diced yellow potatoes (about 7 small); 1 teaspoon salt; ¼ teaspoon pepper; 1 cup fava beans, cleaned (see note)

Wheat Soup

Preparation info

8 to 12
servings

Difficulty
Easy

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Cuchuco de Trigo comes from the Cundinamarca and Boyacá departments, where we find fava beans and a great variety of potatoes.

Ingredients

1 cup whole wheat berries
1 pound pork meat, cut in ¼-inch dice
1

Americas
Colombia
Cundinamarca
Boyacá
Gluten-free
Soup

Method

Rinse the wheat with plenty of water and soak, covered with water, overnight.
Drain the wheat and discard the water. Place the wheat in a medium stockpot with 4 quarts of water and the pork meat, ribs, onion, green onion, garlic, bay leaves, bouillon cube, salt, pepper