Cocido Boyacense

Origin

This dish is from the Boyacá region of Colombia. The origin of this meal is Jewish and it seems that this dish was usually made with various ingredients like, chickpeas, noodles, chicken, hard – boiled egg, and beans.

Later, the cocido appears in Segovia during the XV century and it was the favorite dish of rich and poor people of course with changing the ingredients but with the same principal, and in 1540 was called “olla podrida”, in 1564 in France the word “pot – purri”, that is equal to “olla podrida” and mean "mixed food".

After Americas´s conquest, the exchange of products, recipes and containers with indigenous of Cundiboyasence region and as a result of incorporating the technique of boiling native foods and add their own ingredients originated the “Cocido Boyacense”.

Ingredients (8servings)

Fort the Cocido Boyacense:

Ø  3 pounds pork rib

Ø  3 pounds beef

Ø  3 pounds chicken

Ø  200 grams of cob

Ø  400 grams of potato

Ø  4 cloves of garlic

Ø  250 grams of cubios

Ø  100 grams of peas

Ø  200 grams of beans

Ø  Salt, pepper and cumin to taste.

For the Creole Sauce:

Ø  250 grams of onion

Ø  4 cloves of garlic

Ø  8 tablespoons of pennyroyal

Ø  1 ½ pound of tomatoes

Ø  8 tablespoons cilantro

Ø  4 tablespoons oil

Directions

1. Cook the ribs of pork in wáter with salt during 45 minutes. Add the chicken (but if you use hen cook it 20 minutes before with the ribs) meat and potatoes and cook during 20 minutes more or continue cooking until the potatoes are fork tender. Then add the seasons as you like and also add the“cubios”, and cook for 20 minutes more.

For the Creole sauce

Oil over medium heat saute the tomato, onion, garlic, cilantro and pennyroyal for 10 minutes. Serve with creole sauce aside or it can also serve over cooked.