Entree: Colombia – Caribbean Coast – Mote de Queso (Hearty Colombian Caribbean hominy soup made with yam and salty fresh cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

4 cups (680 g) cooked white hominy (mote)
May queso fresco be used as the practical catalog match for queso costeño, 225 g? (estimated edible portion: 225 g)
For the estimate, may ñame be matched to raw yam (Dioscorea), 450 g peeled edible weight?
1 medium yellow onion, finely chopped, about 5 oz (150 g)
3 cloves garlic, minced, about 0.3 oz (9 g)
4 cups (960 ml) chicken stock or water
2 tbsp (30 ml) butter or vegetable oil
1 tsp (5 ml) achiote (annatto) paste or 1 tsp (2 g) annatto powder mixed with 1 tbsp (15 ml) oil
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) chopped fresh cilantro for garnish
1 lime, cut into wedges for serving

Instructions

1. Heat the butter or oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Stir in the minced garlic and achiote paste and cook 1 minute until fragrant.
2. Add the cubed ñame (yam) and pour in the chicken stock or water. Bring to a boil, then reduce heat and simmer until the ñame is very tender, about 20–25 minutes.
3. Stir in the cooked hominy and continue simmering 10 minutes so flavors meld; use a potato masher or the back of a spoon to gently mash a portion of the ñame to thicken the broth while leaving some chunks for texture.
4. Reduce heat to low and add the crumbled queso costeño. Stir until the cheese softens and partially melts into the soup, about 3–5 minutes. Taste and adjust salt and pepper.
5. Ladle into bowls, garnish with chopped cilantro, and serve with lime wedges for squeezing over each serving.