Chochoca

Instructions

1. Rinse the soaked mote corn, then cook it in 1 litre of water over low heat for about 1 hour 30 minutes, until the kernels open and become tender.
2. Cut the pork into cubes and brown it in oil over high heat, in small batches, to colour it well.
3. Chop the onion, garlic and pepper, then sauté them in the same pot for 5 minutes with the paprika and cumin.
4. Add the meat, cover with water or broth and simmer for 30 minutes over low heat.
5. Peel and cut the potatoes into large cubes, then add them to the stew with the cooked corn and its cooking water.
6. Continue cooking, covered, for 25 minutes, until the potatoes are falling apart and the liquid has thickened.
7. Adjust the seasoning, sprinkle with chilli if you like it, and serve hot with pebre.