Mondongo Colombiano con Hogao

In a large Dutch oven over medium heat, warm the olive oil. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and ground cumin. Cook for 1 minute, stirring constantly, until beautifully fragrant.

Stir in the chopped tomato and salt. Reduce heat to medium-low and cook the hogao, stirring now and then, until the tomatoes break down and everything melds together into a rich, thick sauce, about 10 minutes. This is the soul of your soup — take your time, mi amor.

Add the cubed pork belly to the hogao. Cook for 3-4 minutes, letting it sear slightly and absorb all those gorgeous flavors.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer.

Add the cubed potato and sliced carrot. Let them cook for 10 minutes until they begin to soften.

Stir in the chopped celery and green beans. Continue simmering for another 8 minutes.

Add the corn rounds and cook for the final 5 minutes until everything is tender and the broth has developed deep, savory flavor.

Taste your soup and season with additional salt and black pepper to your liking. The hogao should shine through — that tomatoey, cumin-kissed goodness.

Remove from heat. Ladle the Mondongo into deep bowls, making sure everyone gets plenty of pork, vegetables, and that beautiful broth.

Garnish with fresh chopped cilantro and serve with lime wedges on the side. A little squeeze of lime just before eating? ¡Perfecto! Serve with white rice if you like.