Ecuadorian menestrón is a culinary gem of Ecuador's traditional cuisine. This soup, known for its abundance and nutritional value, is a comforting dish that has won over many palates.
The Ecuadorian menestrón is more than just a soup; it is a bond with the country’s tradition and culinary culture.
Every spoonful is a sensory journey that transports us to family kitchens, where each region and each home has its own unique recipe.
This diversity reflects the richness of Ecuadorian gastronomy and the creativity of its people in the kitchen.
On cool or rainy days, nothing beats a plate of menestrón to comfort the body and soul.
Smoked Pork Menestrón
Ingredients
500 grams of Pork meat with bone
2 tablespoons of Annatto (Achiote)
4 Garlic cloves
1 Red onion
1 Green bell pepper
2 Tomatoes
2 liters of Water
1 Small bunch of basil
120 grams of Cooked red beans
2 Medium potatoes
1 Carrot
2 tablespoons of Oil
80 grams of Short pasta
10 Basil leaves
1 pinch of Salt
1 pinch of Pepper
Cumin
Preparation
Step 1 : In a large pot, brown the pork with bone in hot oil.
Step 2 : Then, add the annatto, salt, pepper, cumin, garlic, onion, chopped bell pepper, and tomatoes, and cook until the vegetables are soft.
Step 3 : Next, add water, basil, and beans, and cook over medium heat until the meat is tender.
Step 4 : Peel and cut the potatoes and carrots into cubes, add to the pot, and cook until the vegetables are cooked through.
Step 5 : Add the short pasta and cook until al dente.
Step 6 : Adjust the seasoning as needed and serve hot, garnished with basil leaves.
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