Santandereano Mute: Hearty Hominy and Bean Stew

Why You’ll Love This Recipe

• Deeply comforting, ultra-satisfying Colombian classic from Santander with hearty hominy and beans.
• Balanced textures: tender beef and pork, creamy potatoes, silky yuca, and sweet cabbage.
• Bright finishing touches—cilantro, scallions, and lime—keep the stew lively, not heavy.
• Feeds a crowd beautifully, and leftovers taste even better the next day.

Grocery List

• Produce: White onion, garlic, cilantro, scallions, potatoes, yuca, green cabbage, limes, ripe avocados
• Dairy: None
• Pantry: Dried hominy, dried red/cranberry beans, ground cumin, ground annatto or annatto oil, bay leaves, kosher salt, black pepper, neutral oil, white rice

Full Ingredients

Legumes and Grains

• 1.5 cups (285 g) dried hominy (maíz pelado), soaked 12 hours and drained
• 1 cup (200 g) dried red or cranberry beans (cargamanto), soaked 12 hours and drained

Meats

• 1 lb (450 g) beef shank or stewing beef, trimmed and cut into 1.5-inch chunks
• 1 lb (450 g) pork ribs (country-style or spare ribs), cut into 2–3 rib sections

Aromatics and Seasonings

• 2 tbsp neutral oil (canola or sunflower)
• 1 medium white onion (about 200 g), finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground annatto (achiote) or 1 tbsp annatto oil
• 2 bay leaves
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 12 cups (2.8 L) water or light beef/chicken stock

Vegetables

• 1 lb (450 g) yuca (cassava), peeled, woody core removed, cut into 1-inch chunks
• 1 lb (450 g) potatoes (waxy or yellow), peeled and cut into 1-inch chunks
• 1/2 small green cabbage (about 12 oz/340 g), cored and thinly shredded
• 1 cup cilantro, chopped (tender stems and leaves), divided
• 6 scallions, thinly sliced

To Serve

• 4 cups cooked white rice (about 1 1/3 cups uncooked)
• 2 ripe avocados, sliced
• 2 limes, cut into wedges
• Optional: Colombian-style ají or your favorite hot sauce

Step-by-Step Instructions

Step 1: Soak the hominy and beans

Pick through the hominy and beans to remove any debris, then rinse well. Place each in separate bowls and cover with at least 3 inches of cool water. Soak for 12 hours. Drain and rinse before cooking.

Step 2: Brown meats and bloom spices

Heat a heavy 7–8 quart pot or Dutch oven over medium-high. Add the oil, then the pork ribs and beef. Brown on two sides until lightly caramelized, 6–8 minutes total. Add onion and cook 2 minutes until translucent. Stir in garlic, cumin, and annatto; cook 1 minute until aromatic. Add bay leaves.

Step 3: Start the stew with hominy and beans

Add the soaked hominy, soaked beans, and 12 cups water (or light stock). Season with 1.5 teaspoons salt and 1 teaspoon black pepper. Bring to a boil over high heat (about 8–10 minutes), skimming any foam. Reduce to a gentle simmer—aim for 185–195°F if you have a thermometer—partially cover, and cook for 75 minutes, stirring occasionally. The hominy should begin to bloom and the beans should be nearly tender.

Step 4: Add yuca and potatoes

Stir in the yuca and potatoes along with the remaining 1/2 teaspoon salt. Continue to simmer uncovered for 25–30 minutes, until both are tender. If the stew gets too thick, add hot water 1/2 cup at a time; if it is thin, mash a few potatoes and beans against the side of the pot to thicken.

Step 5: Finish with cabbage and cilantro

Add the shredded cabbage and simmer 10 minutes until silky but still bright. Fish out the ribs and beef, remove bones and any gristle, chop meat into bite-size pieces, and return it to the pot. Remove the bay leaves. Stir in 1/2 cup chopped cilantro, taste, and adjust with more salt and pepper as needed.

Step 6: Serve with fresh toppings and sides

Ladle the mute santandereano into warm bowls. Top with sliced scallions and remaining 1/2 cup cilantro. Serve immediately with lime wedges for squeezing, a scoop of hot white rice, and avocado slices on the side. Add a few drops of ají if you like heat.

Pro Tips

• For creamier beans, brine them during soaking: 1 tablespoon kosher salt per quart of water. Drain and rinse before cooking.
• Annatto adds the classic warm golden hue. If you do not have ground annatto, infuse 1 tablespoon oil with 1 teaspoon annatto seeds over low heat, then discard seeds.
• Tie cilantro stems into a small bundle with kitchen twine and simmer them with the stew for deeper herbal flavor; remove before serving.
• Pressure cooker shortcut: Brown meats on Sauté, add soaked hominy/beans, water, and seasonings. Cook on High Pressure for 35 minutes; quick release, add yuca and potatoes, then High Pressure 5 more minutes. Stir in cabbage and cilantro on Sauté.
• Keep the simmer gentle to prevent the beans from bursting and the yuca from breaking apart.

Variations

• All-Pork: Use 2 lb pork ribs or pork shoulder in place of beef for an especially rich, gelatinous broth.
• Bean Swap: Cargamanto (cranberry) beans are traditional, but red kidney or pinto beans work well.
• Vegetarian: Omit meats; use 8 cups vegetable stock plus 4 cups water, add 8 oz sliced mushrooms and a teaspoon smoked paprika for savory depth.

Storage & Make-Ahead

Refrigerate cooled stew in airtight containers for up to 4 days. It thickens as it chills—thin with hot water when reheating. Reheat gently on the stovetop until steaming hot (165°F). The stew freezes well for up to 3 months; thaw overnight in the fridge and reheat as above. Cook rice fresh, or refrigerate cooked rice up to 4 days and reheat with a splash of water. Slice avocado just before serving.

Nutrition (per serving)

Approximate per serving (with 1/2 cup cooked rice and 1/4 avocado): 800–850 calories; 38–45 g protein; 90–100 g carbohydrates; 25–30 g fat; 12–15 g fiber; 1,100–1,400 mg sodium. Values will vary with exact cuts of meat and salt.