Ecuadorian Caldo de Patas

Ecuadorian Caldo de Patas

Caldo de Patas is a traditional Ecuadorian soup made with pork trotters, Hominy (Mote), vegetables and spices. This hearty and flavourful dish is a beloved comfort food in Ecuador.




  • 900g pork trotters, cleaned and cut into pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 1 large green plantain, peeled and diced
  • 2 ears of corn, cut into rounds
  • 1/2 cup Hominy (mote)
  • 2-3 medium potatoes, peeled and diced
  • 1/2 cup peanuts, toasted and ground
  • 1 bunch cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp achiote powder (annatto)
  • Salt and pepper to taste
  • 1 tbsp vegetable oil
  • 8 cups (2 liters) water or broth
  • Optional: 1/2 cup milk or heavy cream for added creaminess



1 - Prepare the Trotters:

  • Clean the trotters thoroughly under running water. You may need to scrub them to remove any dirt.
  • Place the trotters in a large pot, cover with water and bring to a boil. Boil for 10 minutes, then drain and rinse the trotters to remove impurities.

2 - Cook the Trotters:

  • In a large pot, heat the vegetable oil over medium heat.
  • Add the chopped onion and garlic. Sauté until the onion is translucent.
  • Add the trotters, ground cumin, and achiote powder. Stir to coat the trotters with the spices.
  • Pour in the 8 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the trotters are tender.

3 - Add Vegetables and Hominy:

  • Add the hominy to the pot and cook for an additional 30 minutes.
  • Add the diced carrots, plantain, and corn rounds. Continue to simmer until the vegetables are tender, about 20-30 minutes.


4 - Incorporate Potatoes and Peanuts:

  • Add the diced potatoes and cook until they are tender, about 15 minutes.
  • Stir in the ground peanuts, ensuring they are well incorporated into the soup. Cook for an additional 10 minutes.

5 - Season and Finish:

  • Season the soup with salt and pepper to taste.
  • Stir in the chopped cilantro and, if using, the milk or heavy cream for added creaminess.
  • Cook for a few more minutes to allow the flavours to meld.

6 - Serve:

  • Ladle the Caldo de patas into bowls, ensuring each serving has a good mix of meat, vegetables and broth.
  • Garnish with extra cilantro if desired and serve hot.



  • Serve with a side of lime wedges and aji for added flavour.
  • This soup is often enjoyed with a side of white rice or fresh bread.

Enjoy your delicious and comforting Caldo de Patas!


* To add more Ecuatorian flavour, serve with some plantain chips, also known as Tortolines or Chifles. Learn more:

Crunchy Chronicles: unraveling the rich history of Tortolines – Hispanic Pantry

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