Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   On day one, thoroughly rinse 250 grams of dried hominy corn (mote pelado) under cold water and then combine it with 50 grams of roughly chopped panela and 1.5 liters of filtered water in a large non-reactive container, covering loosely to allow airflow and letting it ferment at room temperature for two days.

2. 2

   After two days of fermentation, heat 2 tablespoons of achiote oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown 1.5 kilograms of bone-in beef short ribs thoroughly on all sides, removing them to a plate afterwards.

3. 3

   Reduce the heat to medium and add 1 large finely diced red onion to the same pot, cooking for 8 minutes until softened, followed by 4 minced garlic cloves and 1 seeded and minced rocoto pepper, continuing to cook for 2 more minutes.

4. 4

   Stir in 2 finely chopped Roma tomatoes, 1.5 teaspoons of ground cumin, 1 teaspoon of dried oregano, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, cooking the mixture for 5 minutes until the tomatoes begin to break down, then return the seared short ribs to the pot.

5. 5

   Strain the fermented hominy corn mixture, reserving the fermented liquid, and then add the drained fermented hominy corn along with the reserved fermented liquid and 1 additional liter of water to the pot, ensuring the ribs are mostly submerged.

6. 6

   Bring the stew to a gentle simmer, cover the pot tightly, and reduce the heat to low, allowing it to braise slowly for 3 hours, or until the short ribs are fork-tender.

7. 7

   Add 500 grams of peeled and quartered potatoes to the stew and continue to cook, covered, for 30-40 minutes more, until the potatoes are tender.

8. 8

   Stir in 1/4 cup of sour orange juice and 1/2 cup of fresh chopped cilantro, then taste and adjust the seasoning as needed before serving.