A deep, comforting Andean broth made by slowly simmering ram's head until richly flavorful. Potato and hominy make it substantial, while oregano, parsley and scallions brighten the finish. A traditional pot meant to be served piping hot.
Turn what you find into an experience you can actually bring to your kitchen.
Use a ram's head that has been cleaned and split by the butcher. Rinse it thoroughly under cold water, checking for clots, stray hair or small bone fragments. Keep the pieces fairly large so they are easier to remove and the broth can be cleaned later.
Place the head in a large pot with the water and bring to a boil. During the first 10 minutes, skim off all the gray foam that rises with a slotted spoon. Add the garlic, dried oregano, ground black pepper, and about 70% of the salt. Lower the heat and simmer very gently for 2 hours, until the meat is very tender and pulls easily from the bone.
Remove the head pieces with kitchen tongs and let them cool slightly. Strain the broth through a colander into another pot or container to remove any loose bone fragments. Carefully separate all the edible meat from the head, discard the bones, and return the meat to the clean broth.
Return the broth to the heat and add the peeled white potatoes, cut into large pieces. Cook for 15 minutes, then add the cooked corn hominy and the remaining salt. Cook for another 8 to 10 minutes, until the potato is tender without falling apart, the hominy is thoroughly hot, and the broth tastes full-bodied again.
Finely chop the parsley and scallions. Serve each bowl with plenty of broth, potato, hominy and a generous portion of meat, then finish with the fresh herbs immediately before serving. It should arrive steaming hot, clean-tasting and substantial. And that's it! A proper Andean pot that needs no introduction. 🍲
