Cuchuco recipe with backbone

Ingredients to make Cuchuco with backbone:

• 500 grams of Pork spine
• 2 cups of Cuchuco of wheat
• 3 potato units
• 1 cup of Potato Creole
• 200 grams of peas or peas
• 100 grams of long or green onion
• 2 units of Tomatoes
• 6 cabbage leaves
• 1 teaspoon of garlic paste
• 1 pinch of salt
• 1 pinch of black pepper
• 1 glass of red wine
• 12 cups of Water (2880 milliliters)

How to make Cuchuco with backbone:

1. Our first step to make this Colombian recipe is to pre-list the ingredients. Pork backbone is a popular cut of meat that contains a piece of bone.
2. The essential base of this recipe is the pork backbone cut. The bone will give a unique flavor to the dish, so if you are not sure what meat it is, look at the photo.
3. Take the pressure cooker over medium heat with a tablespoon of sunflower oil. Once hot, sauté the meat with salt, black pepper and garlic paste 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 deglazing.
5. Add the wheat cuchuco and mix very well with the pork backbone.
6. Cover our preparation with the water and add some bay leaves to give this Colombian recipe more flavor. Cover the pressure cooker and cook for about 45 minutes.
7. While the base of our soup is ready, you must peel and cut the potato into squares.
8. Now we are going to make a base stew to accompany the preparation. To do this, cut the long onion and the tomato very finely.
9. Bring to medium heat with salt, black pepper and garlic paste to taste
10. Once our soup has been cooking for 45 minutes, remove the steam it contains and open the pressure cooker. Remove the pork backbone and let cool.
11. Once cool, shred or fray the meat. Discard the bones and reserve the pork backbone meat separately.
12. Retrieve the sofrito and also reserve separately. In Colombia, these types of stir-fries are known as Colombian hogao.
13. To continue preparing the Colombian soup, the next step is to place the peas together with the two types of potatoes, in the pot with the broth and bring to the fire. Cook for about 20 minutes on medium heat.
14. Trick: If the Creole potato is small you can add it whole, otherwise cut it into squares just like the white potato
15. Add the cabbage leaves, if you wish you can cut them very thin or add the whole leaves as shown in the photograph. Lower the heat as much as you can and let it keep for about 10 more minutes.
16. Separately, take a skillet over medium heat and add the shredded meat along with the sofrito. Sauté everything together for a few minutes and it’s ready to serve.
17. The ideal is to serve in these clay pots that are very typical of our country.
18. Serve our cuchuco with backbone as you can see in the photo. The soup takes on a thick consistency due to the cooking of the bones with the rest of the ingredients. This typical Colombian dish is a really delicious soup!