Sopa de mote

Sopa de mote is a hearty Peruvian soup made with tender hominy, vegetables, and spices, embodying the rich flavors of the Andes. This comforting dish is often enjoyed in the highlands, making it a perfect meal for chilly evenings.

Peruvian · 80 min · 4 servings · Yuki Yamamoto

Ingredients

• 250 g hominy (mote)
• 300 g beef (or chicken)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 potato, diced
• 30 g cilantro, chopped
• 2 bay leaves
• 1 tsp cumin
• to taste salt
• to taste black pepper
• 1.5 L water

Method

1. In a large pot, bring 1.5 liters of water to a boil and add the beef (or chicken). Cook until tender, about 30 minutes. Remove the meat and set aside, reserving the broth.
2. In the same pot, sauté the diced onion and minced garlic until fragrant and translucent.
3. Add the diced carrot and potato, cooking for another 5 minutes.
4. Stir in the cooked hominy, reserved meat (shredded), bay leaves, cumin, salt, and pepper. Pour in the reserved broth and bring to a gentle simmer.
5. Let the soup cook for 20-25 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
6. Remove bay leaves and stir in chopped cilantro just before serving.
7. Serve hot in traditional bowls, garnished with additional cilantro if desired.

• Pollo al horno con papas
• Lomo saltado
• Aji de gallina
• Tallarines verdes
• Arroz con leche