Cuchuco de Cebada is a typical soup from Nariño; it is very similar to the next recipe, which is prepared with wheat. This is a very flavorful soup with vegetables and small pieces of pork.
Rinse the barley with plenty of water and soak, covered with water, overnight.
Drain the barley and discard the water. Place the barley in a medium stockpot, with 4 quarts of water, and the pork meat, ribs, onion, green onions, garlic, bay leaves, bouillon cube, salt, pepper, and color. Simmer uncovered for 1 hour and 15 minutes.
Add the potatoes, peas and cabbage and simmer for 15 minutes more. (The yellow potatoes will soften to a point where you won’t see much of them, but they will give body to the soup.)
Add the parsley, cilantro, and hogao.
Taste for more salt and serve with the avocado on the side.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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