Boyacá Corn & Vegetable Stew
Mazamorra Chiquita is listed in Soups and Stews for Bogotá / Cundiboyacense. Follow the verified ingredients and numbered instructions below.
Drain the soaked corn and beans.
Simmer them with beef, pork, and water for 2–3 hours, or pressure-cook for about 50 minutes, until the grains and meats are tender.
Add peas and fava beans according to their cooking time; fresh or frozen beans require less time than dried ones.
Add hogao and potatoes and simmer 25–30 minutes.
Chop the meats and return them to the pot.
Season with cumin, salt, pepper, and cilantro.
The finished soup should be thick but ladleable.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
dried peeled white corn or hominy
dried red beans
dried peas
fava beans
beef chuck
pork ribs
water
hogao
IntermediateBogotá Chicken & Potato Soup
The soul of Bogotá in a bowl — a thick, aromatic soup made with three varieties of Colombian potato, shredded chicken, corn, and the irreplaceable guascas herb. Served with cream and capers.
IntermediateHen Sancocho
Colombia's most beloved Sunday ritual — a slow-cooked hen soup with yuca, plantain, corn, and potatoes. Every family has their version, but the soul is always the same.
AdvancedThree-Meat Sancocho
The festive sancocho — made with three meats (chicken, beef, and pork ribs) for special occasions. Rich, complex, and deeply satisfying.
IntermediateFish Sancocho
A lighter, coastal sancocho made with fresh river or sea fish, yuca, plantain, and the aromatic sofrito of the Caribbean coast.
