Chairo Paceño Vegano (Andean Potato, Corn, Broad Bean & Herb Soup) – Authentic Bolivia Recipe

Ingredients for Chairo Paceño Vegano (Andean Potato, Corn, Broad Bean & Herb Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) cubed potatoes, prepped into bite-sized pieces
• 1.5 cups hominy corn, washed and trimmed
• 1 cup fava/broad beans and carrots
• 1 medium onion and 3 cloves garlic, finely minced with hierbabuena (fresh mint)
• 1.5 tbsp traditional Bolivia seasoning (oregano, cumin, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and hierbabuena (fresh mint) for 3–4 minutes until fragrant.
2. Stir in oregano, cumin, garlic and toast for 45 seconds to release the essential oils of Bolivia's kitchen.
3. Add cubed potatoes and hominy corn, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in fava/broad beans and carrots, adjust seasoning, and ladle steaming hot into deep bowls.