Cuchuco de Trigo con Espinazo Soup

Why You’ll Love This Recipe

• Authentic Andean comfort: a hearty, silky broth enriched with pork backbone and wheat groats.
• Balanced and satisfying: tender potatoes and sweet carrots in a gently spiced, tomato-onion sofrito.
• Family-friendly and flexible: easily scaled, simple techniques, and great leftovers.
• Restaurant-quality finish at home: bright cilantro, zesty ají, and warm arepas for the perfect bite.

Grocery List

• Produce: White onion, scallions, garlic, large tomato, potatoes, carrots, cilantro, limes, hot chiles (ají or serrano)
• Dairy: None
• Pantry: Pork backbone, wheat groats (cuchuco de trigo), neutral oil, bay leaves, black peppercorns, ground cumin, dried oregano, annatto or sweet paprika, kosher salt, white vinegar, arepas

Full Ingredients

For the Broth and Pork

• 2 lb (900 g) pork backbone (espinazo de cerdo), cut into 2-inch (5 cm) pieces
• 2 tbsp neutral oil (canola or sunflower)
• 12 cups (2.8 L) water or unsalted pork/chicken stock
• 2 bay leaves
• 10 whole black peppercorns
• 1 tsp kosher salt (plus more to taste)

For the Sofrito (Hogao)

• 1 medium white onion, finely chopped (about 1 cup/150 g)
• 4 scallions (green onions), chopped
• 4 garlic cloves, minced
• 1 large ripe tomato, diced (about 1 cup/180 g)
• 1.5 tsp ground cumin
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1 tsp ground annatto (achiote) or sweet paprika
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

Grains and Vegetables

• 1 cup (180 g) wheat groats/cuchuco de trigo, rinsed (optional: soak 1 hour, then drain)
• 2 medium potatoes (about 1 lb/450 g), peeled and cut into 3/4-inch cubes
• 2 medium carrots (200 g), diced
• 1/2 cup chopped cilantro leaves and tender stems (20 g), plus extra to garnish
• 1/4–1/2 tsp additional kosher salt, to taste

Ají and To Serve

• 2 small hot chiles (ají, serrano, or similar), finely minced
• 1/3 cup (80 ml) white vinegar
• 2 tbsp fresh lime juice
• 2 tbsp water
• 1/4 cup finely chopped scallion
• 1/4 cup finely chopped cilantro
• 1 small tomato, seeded and finely diced
• 1/2 tsp kosher salt
• 6 small arepas, warmed
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Rinse and (optionally) soak the wheat

Place the wheat groats in a fine-mesh strainer and rinse under cold running water for 30 seconds. Optional but recommended for a creamier texture and faster cooking: soak the groats in cool water for 1 hour, then drain well.

Step 2: Sear the espinazo and build the broth

Heat 2 tbsp oil in a large heavy pot (at least 6 quarts) over medium-high heat until shimmering, 2 minutes. Add the pork backbone pieces in a single layer and sear, turning once, until lightly browned, 6–8 minutes total. Pour in 12 cups water, add bay leaves, peppercorns, and 1 tsp kosher salt. Bring to a vigorous boil over high heat, 8–10 minutes, then reduce to a gentle simmer (195–205°F / 90–95°C). Partially cover and cook for 60 minutes, skimming foam and excess fat as needed for a clear, clean-tasting broth.

Step 3: Make the sofrito (hogao)

While the broth simmers, heat 1 tbsp oil in a skillet over medium heat. Add onion and scallions with 1/2 tsp salt; cook, stirring, until translucent and sweet, 5–6 minutes. Stir in garlic; cook 30 seconds. Add tomato, cumin, oregano, and annatto or paprika; cook, stirring occasionally, until thick and jammy and most juices evaporate, 6–8 minutes. Turn off the heat and reserve.

Step 4: Add wheat and carrots

Stir the rinsed (and drained, if soaked) wheat groats into the simmering broth along with the diced carrots. Maintain a gentle simmer (195–205°F / 90–95°C), partially covered, for 25 minutes, stirring every 5–7 minutes to prevent sticking at the bottom.

Step 5: Add potatoes and cook until tender

Add the potato cubes and another 1/4 tsp of salt. Continue to simmer, partially covered, until the potatoes are tender and some edges just begin to break down, 18–20 minutes. If the soup becomes too thick, stir in 1–2 cups hot water to reach a hearty, spoonable consistency.

Step 6: Finish with sofrito and cilantro

Stir the reserved sofrito and chopped cilantro into the pot. Simmer 5 minutes to marry the flavors. Taste and adjust seasoning with the remaining salt as needed. For a meatier bite, use tongs to lift the pork pieces onto a board, pull the tender meat from the bones, and return the meat to the soup; discard bones and bay leaves.

Step 7: Make the ají and warm the arepas; serve

In a small bowl, combine minced chiles, white vinegar, lime juice, water, scallion, cilantro, diced tomato, and 1/2 tsp salt; let sit 10 minutes. Warm arepas on a dry skillet over medium heat (350–375°F / 175–190°C) for 3–4 minutes per side until heated through with light golden spots. Ladle the cuchuco into warm bowls, garnish with extra cilantro, and serve piping hot with ají, warm arepas, and lime wedges.

Pro Tips

• Soak the wheat groats for 1 hour to shorten simmer time and yield an ultra-silky broth.
• Skim diligently during the first 15 minutes of simmering for a clean, clear-tasting soup.
• Use a mix of potatoes: a starchy potato for body and a waxy potato for chunks that hold shape.
• If you like a deeper color, bloom 1/2 tsp annatto in the oil before searing the pork.
• The soup thickens as it rests; loosen with hot water or stock when reheating.

Variations

• Pressure cooker: Sear pork, then add water and aromatics and cook on High pressure 25 minutes; quick release. Add wheat and carrots; High 12 minutes; quick release. Add potatoes; simmer on Sauté 10–12 minutes until tender; finish with sofrito and cilantro.
• Vegetarian: Swap pork for 8 oz (225 g) sliced mushrooms and 1 tbsp soy sauce; use vegetable stock; add 1 tsp smoked paprika for depth.
• Chicken and corn: Replace espinazo with 2 lb bone-in, skin-on chicken thighs and add 1 cup corn kernels with the potatoes; simmer 25 minutes total after adding chicken.

Storage & Make-Ahead

Refrigerate cooled soup in airtight containers for up to 4 days; the flavors deepen on day 2. Freeze up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat until steaming (165°F / 74°C), adding hot water as needed to loosen. Ají keeps 1 week refrigerated. Warm arepas just before serving for best texture.

Nutrition (per serving)

Approximate values for soup only (without ají or arepas): 410 calories; 27 g protein; 14 g fat; 48 g carbohydrates; 4 g fiber; 820 mg sodium.