Market Stall · Spicy Pork Stew
Mondongo Chuquisaqueño
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The dish traditionally uses chicha both as a cooking liquid and as the drink served alongside it, doubling up on the same fermented corn base.
Pork is slow-cooked in a deep red chili sauce with corn and mint until tender, traditionally served over hominy with a side of chicha. Sucre's market vendors sell bowls of it on weekends.
Why it's made this way: Mondongo is closely tied to Sucre's colonial-era market traditions and its use of local chicha, differentiating it from La Paz's fricasé despite a similar pork-and-chili base.
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Part of World of Street Food — 690 dishes from 118 countries.
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