Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 large White Onion, finely diced
  • 4 Garlic Cloves, minced
  • 1 medium Sweet Pepper (Red or Orange), finely diced
  • 1 tsp Ground Cumin
  • 1 tsp Achiote/Annatto Oil (optional, or substitute a pinch of turmeric)
  • 1.5 lbs Minced Beef (85/15 ratio preferred)
  • Kosher Salt & Black Pepper, to taste
  • 1 cup Cuchuco (Cracked Corn / Maíz Trillado), rinsed well
  • 6 cups low sodium Beef Stock
  • 2 cups Water
  • 2 medium dried Bay Leaf
  • 3 medium Yukon Gold Potatoes, peeled, diced 1-inch
  • 2 large Carrots, peeled, sliced 1/2-inch thick
  • 1 cup Frozen Peas
  • 1/2 cup Fresh Cilantro, chopped (divided)
  • 2 stalks Scallions / Spring Onions, sliced
  • 6 Lime Wedges (for serving)

Instructions:

  1. Rinse the Cuchuco: Place the cracked corn in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Set aside. (This removes excess starch and debris.)
  2. Start the Hogao (Sofrito): Heat the olive oil and butter in the stockpot over medium heat. Add the diced onion, sweet pepper, and a pinch of salt. Sauté gently for 8–10 minutes until the vegetables are very soft and translucent.
  3. Aromatics & Spice: Add the minced garlic and cumin to the pot. Cook for 1 minute until fragrant. Stir in the Achiote/Annatto oil if using.
  4. Brown the Meat: Add the minced beef to the pot. Increase the heat to medium-high. Break the beef up with a spoon and season heavily with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until deeply browned and any residual moisture has evaporated. Drain off any excess fat if necessary.
  5. Add Liquids and Grain: Pour in the beef stock and water. Bring the mixture to a gentle boil.
  6. Introduce Cuchuco and Roots: Stir in the rinsed cracked corn and the two bay leaves. Immediately reduce the heat to low, ensuring a very gentle simmer. Add the diced potatoes and carrots.
  7. The Long Simmer: Cover the pot partially. Simmer slowly for 45–50 minutes, stirring every 10–15 minutes, particularly scraping the bottom of the pot to prevent the starch from sticking. The potatoes should be tender, and the cuchuco kernels should have swollen significantly and be very soft.
  8. Final Vegetables: Stir in the frozen peas. Simmer for 5 minutes until heated through.
  9. Adjust Consistency: If the soup is too thick, add a splash more hot water or stock until the desired creamy, hearty consistency is reached. If it is too thin, simmer uncovered for an extra 5-10 minutes.
  10. Final Seasoning: Remove the bay leaves. Taste the soup and adjust the salt and pepper levels as needed. Stir in half of the fresh cilantro.
  11. Serve: Ladle the hot soup into bowls. Garnish generously with the remaining fresh cilantro and sliced scallions. Serve with a wedge of lime for squeezing.