Pusundao de Carne Serrrana Recipe
Pusundao is a traditional dish from the Nariño department of Colombia, which is located in the Pacific region of the country. There are different variations of this popular dish, but these comforting stews are usually made with salted beef, chicken, or fish (bagre). The meat, fish or poultry is slow cooked with broth or coconut
Ingredients
- 1/2 pound of salted beef cut into pieces
- 8 pieces of chicken
- 1/2 pound beef for stew (cut into chunks)
- 10 cups water
- 1/2 cup aliños sauce (See recipe here)
- 1/2 cup hogao (See recipe here)
- 3 large potatoes (peeled and cut into pieces)
- 2 green plantains (peeled and cut into chunks)
- 1/2 pound yuca (peeled and cut into chunks)
- 2 boiled eggs
- Salt and pepper to your taste
- 1/4 cup of fresh cilantro or parsley
Instructions
- 1
Put the salted beef in boiling water for 10 minutes.
- 2
Discard the water and put the meat in a large pot with the chicken and the beef chunks.
- 3
Add 8 cups of water and aliños sauce and cook for about 20 minutes.
- 4
Then add the hogao, potatoes, plantains and cassava.
- 5
Season with salt and pepper and cook for about 20 minutes.
- 6
When everything is tender, serve, garnishing each plate with slices of boiled egg. Serve white rice on the side.
Cook it from the original
This recipe comes from mycolombianrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mycolombianrecipes.com