Caldo de Patas is a traditional Ecuadorian soup made with pork trotters, Hominy (Mote), vegetables and spices. This hearty and flavourful dish is a beloved comfort food in Ecuador.
Ingredients:
- 900g pork trotters, cleaned and cut into pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and diced
- 1 large green plantain, peeled and diced
- 2 ears of corn, cut into rounds
- 1/2 cup Hominy (mote)
- 2-3 medium potatoes, peeled and diced
- 1/2 cup peanuts, toasted and ground
- 1 bunch cilantro, chopped
- 1 tsp ground cumin
- 1 tsp achiote powder (annatto)
- Salt and pepper to taste
- 1 tbsp vegetable oil
- 8 cups (2 liters) water or broth
- Optional: 1/2 cup milk or heavy cream for added creaminess
Instructions:
1 - Prepare the Trotters:
- Clean the trotters thoroughly under running water. You may need to scrub them to remove any dirt.
- Place the trotters in a large pot, cover with water and bring to a boil. Boil for 10 minutes, then drain and rinse the trotters to remove impurities.
2 - Cook the Trotters:
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and garlic. Sauté until the onion is translucent.
- Add the trotters, ground cumin, and achiote powder. Stir to coat the trotters with the spices.
- Pour in the 8 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the trotters are tender.
3 - Add Vegetables and Hominy:
- Add the hominy to the pot and cook for an additional 30 minutes.
- Add the diced carrots, plantain, and corn rounds. Continue to simmer until the vegetables are tender, about 20-30 minutes.
4 - Incorporate Potatoes and Peanuts:
- Add the diced potatoes and cook until they are tender, about 15 minutes.
- Stir in the ground peanuts, ensuring they are well incorporated into the soup. Cook for an additional 10 minutes.
5 - Season and Finish:
- Season the soup with salt and pepper to taste.
- Stir in the chopped cilantro and, if using, the milk or heavy cream for added creaminess.
- Cook for a few more minutes to allow the flavours to meld.
6 - Serve:
- Ladle the Caldo de patas into bowls, ensuring each serving has a good mix of meat, vegetables and broth.
- Garnish with extra cilantro if desired and serve hot.
Tips:
- Serve with a side of lime wedges and aji for added flavour.
- This soup is often enjoyed with a side of white rice or fresh bread.
Enjoy your delicious and comforting Caldo de Patas!
* To add more Ecuatorian flavour, serve with some plantain chips, also known as Tortolines or Chifles. Learn more:
Crunchy Chronicles: unraveling the rich history of Tortolines – Hispanic Pantry