How To Make Caldo de Millo

Caldo de Millo is a typically hearty Canarian stew that uses pork offcuts and dried sweetcorn to create a flavoursome winter warmer.

Recipe provided by Enyesque del Archipielago, CC Costamar, Puerto del Carmen

Dried millo (hulled sweetcorn) can be bought in smaller local grocers.

INGREDIENTS

• 1 large onion

• 1 green pepper

• 3 cloves of garlic

• 2 pig’s trotters

• 1 pig’s ear

• Lean pork (trimmed)

• Salted pork ribs

• 250 g hulled corn (skin removed)

• 150 g wheat

• Cumin

• Saffron

METHOD

1. Fill a large pot three-quarters full with water. Add the whole onion, the whole green bell pepper, the garlic cloves, the pig’s trotters, the pig’s ear, the salted pork ribs, and the corn. Bring to a boil and cook for one hour, then let it rest until the following day.

2. The next day, add a pinch of cumin, a few saffron threads, the wheat, and the lean pork. Simmer over low heat. After two hours, taste periodically until the corn is tender.

Chef’s tip: Serve with pieces of fresh goat cheese.