Colombian Hominy and Pork Stew

Make this delicious and traditional ‘cuchuco’ this holiday season, a classic staple from central Colombia.

  • Servings 2-4
  • 90
  • Medium



For the stew

  • 2 tbsp. Olive Oil
  • 1 lb. Pork neck or Ribs
  • 6 cups of Water
  • 1 Onion, diced
  • 4 cloves Garlic
  • 1 tsp. Cumin
  • ¼ tsp. Mexican Saffron
  • 1 tsp. fresh Thyme
  • 1 bunch Scallion, chopped
  • 1 medium Russet Potato, diced
  • 2 tbsp. Hogao (see below)
  • 8 oz. yellow Hominy (canned)
  • ½ cup fresh cut Cilantro
  • 1 Avocado
  • 1 Lime
  • Salt & pepper, to taste

For the hogao

  • 3 tbsp. Vegetable Oil
  • 1 cup chopped Scallions
  • 2 cups fresh chopped Tomatoes
  • 1 clove Garlic, minced
  • 1 tsp. ground Cumin
  • 1 tsp. Salt
  • 1 tsp. ground Pepper


  1. Combine the ingredients for the hogao in a small mixing bowl and set aside.
  2. Heat oil in a pot on medium low heat. Add yellow onion, garlic, and pork. Sweat veggies until slightly translucent.
  3. Heat to med high and gain color on all sides of pork without anything burning. Add cumin, saffron, thyme. Cook for 45 seconds and then add hogao. Followed by half the cilantro, scallion, hominy, water, and potatoes.
  4. Simmer very gently for about 1 hour and once pork tenderizes soup is ready.
  5. Serve with the rest of the fresh cilantro, avocado, and fresh squeezed lime.

Pro Tips

Hominy can be found canned or dry at your local supermarket. You can also replace it with corn kernels if hominy is unavailable.

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