The Spanish-style Mondongo is a very popular hearty dish in the Chuquisaca Department, Bolivia, made primarily with pork meat.
The Spanish-style Mondongo is a typical dish from the Chuquisaca region, in Bolivia.
It is a hearty and flavorful stew that features mondongo, which is the stomach of the cow or pig.
Mondongo Soanish-style
Ingredients
2 kilograms of Pork meat
6 Red chili pods
8 Peeled potatoes
½ kilogram of Corn kernels (soaked)
Lard or oil
1 tablespoon of Cumin
3 Garlic cloves
Fresh mint
1 tablespoon of Yellow chili (panca)
½ kilogram of Cooked pig's skin
1 Chopped onion
1 pinch of Salt
Preparation
Step 1 : To prepare the red chili paste, start by removing the seeds from the pods and soaking them in boiled water.
Step 2 : If the soaked corn is not cooked, boil it for at least one hour.
Step 3 : Cut the pork into small pieces, as well as the cooked pig's skin, but very small in size.
Step 4 : Then, fry the pork in a pot.
Step 5 : Once the corn is cooked, add the pig's skin pieces and cook for 15 minutes.
Step 6 : Meanwhile, in a small pot over low heat, cook the chopped onion, panca, and a pinch of salt to prepare the sauce.
Step 7 : Add this sauce to the pot with the corn and pig's skin, and cook for another 5 to 10 minutes.
Step 8 : Grind the chili in a blender or mortar, using the soaking water, ensuring it remains well ground and thick.
Step 9 : Cook the potatoes in salted water.
Step 10 : In a saucepan, pour 3 tablespoons of oil, add the ground chili, cumin, a glass of water, and a pinch of salt, and cook for 10 to 15 minutes.
Step 11 : Add the mint and fried meats to the preparation, mix well, and cook for another 15 minutes.
Step 12 : To serve, place the corn and potatoes first, then add a portion of pork with its spicy broth, and garnish with a pinch of parsley.
Video
Preparation (simple version)
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