Ecuadorian Caldo de Patas: Hearty Beef Hoof Soup with Hominy

Place the cleaned beef hooves in a large pot and cover with 12 cups of water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 3 hours, or until the hooves are very tender.

Remove the beef hooves from the broth and let them cool slightly. Strain the broth through a fine-mesh sieve to remove any impurities, reserving the liquid. Once cool enough to handle, remove the meat from the bones and chop it into small, bite-sized pieces. Discard the bones.

In a separate large pot, heat 1 tablespoon of oil over medium heat. Add the diced white onion and cook for 5 minutes, or until softened and translucent. Add the minced garlic, ground cumin, and achiote powder, cooking for another 2 minutes until fragrant.

Pour the reserved beef broth into the pot with the aromatics. Bring to a simmer over medium-high heat. Add the chopped beef hoof meat and the drained hominy.

Reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to meld. Taste and adjust seasoning with additional salt and black pepper as needed.

Stir in the fresh cilantro and parsley just before serving. Serve hot.