Chochoca | Corn Soup

Name: How to cook Chochoca | Corn Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: Us

Introduce

Chef :

andeanrecipes

Chochoca | Corn Soup

This is a typical regional staple within the Peruvian cuisine. It is a soup that is served in every venue, especially under cloudy, humid, and cold weathers. Its name origin comes from a word "Chuchoqa", which means cooked and dried corn. This nutritional dish is primary made of short ribs, ground corn, herbs, and potatoes. There many variations across each region in Peru. Even some other countries in Latin America, have their "own" this dish, with differences. For more delicious and healthy recipes, please visit andeanrecipes.com/recipes

Ingredient

Food ration :

7 servings

3 teaspoons

vegetable oil

1 pound

"chochoca" (ground corn)

2 pounds

beef short ribs

1/2 pound

"cecina" (dried pork), sliced

carrot, sliced

celery sticks, diced

leek leaf, diced

large red onion, chopped

garlic cloves, minced

2 teaspoons

"aji panca" (panca chili) paste

Yukon gold potatoes or "papa amarilla" (yellow potato)

1/2 teaspoon

cumin

mint leaves

10 cups

water

Cooking instructions

* Step 1

Place the beef ribs, carrot, celery, and leek in a pot, and cover with water. Bring to a simmer over high heat. Skim off the foam which forms on top, and cook until broth becomes golden, or for about 30mins.

* Step 2

Remove the beef ribs into a plate and strain the broth into a bowl. Discard the veggies.

* Step 3

In the same pot, add vegetable oil over medium heat until ripples. Pour in the onion, garlic, panca chili, and cumin. Cook until the onions are golden brown, for about 5mins, and add back the beef ribs, dried pork, and broth.

* Step 4

Increase the heat to return to the boil, and pour in the potatoes, ground corn, salt and pepper to taste. Stir slowly and simmer for a further 15mins.