Cuchuco de Cebada (Colombian-Barley and Pork Soup)

Ingredients

• 0.5 cup soaked barley 
• 1  beef bouillon tablet 
• 2 cups cabbage shredded
• 0.5 cup carrots diced
• 0.5 cup cilantro leaves fresh chopped
• 3  garlic cloves 
• 1 teaspoon ground cumin 
• 0.5 cup onion chopped
• 0.5 cup peas 
• 1.5 pounds pork bones 
• 2 medium potatoes diced yellow peeled
• 0.3 cup bell pepper diced red
• 2  potatoes diced red peeled
• 4 servings salt and pepper 
• 0.5 teaspoon sazon goya with achiote
• 2  scallions chopped
• 10 cups water 

Equipment

• food processor
• pot

Directions

1. Place the onion, garlic, scallions, red bell pepper in the food processor.
2. Place a pot over medium-high heat.
3. Add the water, beef bouillon, barley and pork ribs, bring to a boil. Reduce the heat to medium-low.
4. Add the onion mixture salt and pepper and let it simmer for 50 minutes.
5. Add the potatoes, cabbage, peas, carrots, Sazon Goya and ground cumin, cover and cook for 25 minutes more or until the pork is cooked.
6. Add the cilantro and serve.