📝 About This Recipe
Hailing from the heart of Minas Gerais, Canjiquinha is a soul-warming Brazilian classic that marries cracked corn grits with succulent, slow-cooked pork. This thick, porridge-like soup is a masterclass in texture, blending the earthy sweetness of corn with the smoky, savory depth of bacon and ribs. It is the ultimate comfort food, traditionally served in clay pots to celebrate the rich agricultural heritage of the Brazilian countryside.
🥗 Ingredients
The Corn Base
- 1.5 cups Canjiquinha (Cracked yellow corn grits/Quirera) (rinsed thoroughly until water runs clear)
- 6-8 cups Warm water (added gradually to reach desired consistency)
The Meats
- 1.5 pounds Pork ribs (cut into individual small ribs)
- 1/2 cup Smoked bacon (diced into small cubes)
- 1 piece Paio sausage or Smoked Kielbasa (sliced into thin rounds)
- 1/2 pound Pork shoulder (cut into 1-inch cubes)
Aromatics & Seasoning
- 4 cloves Garlic (minced)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 2 pieces Bay leaves
- to taste Salt and freshly ground black pepper
- 1 tablespoon Lime juice (to brighten the flavors at the end)
For Garnish
- 1/2 cup Fresh parsley and scallions (finely chopped (Cheiro-Verde))
- 2 cups Sautéed collard greens (sliced into very thin ribbons)
👨🍳 Instructions
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1
Begin by rinsing the canjiquinha (corn grits) in a fine-mesh sieve under cold running water until the water is no longer cloudy. Soak the grits in warm water for about 30 minutes to speed up the cooking process.
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2
Season the pork ribs and pork shoulder cubes with salt, pepper, and half of the minced garlic. Set aside for 15 minutes to marinate.
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3
In a large, heavy-bottomed pot or a traditional clay pot, heat the olive oil over medium-high heat. Add the bacon and fry until the fat has rendered and the bits are golden brown.
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4
Add the seasoned pork ribs and shoulder cubes to the pot. Sear the meat until deeply browned on all sides, which should take about 10-12 minutes. This fond at the bottom of the pot is essential for a rich broth.
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5
Stir in the sliced sausage and cook for another 3-4 minutes until it begins to brown.
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6
Add the diced onions to the pot, sautéing until translucent. Stir in the remaining garlic, smoked paprika, and bay leaves, cooking for 1 minute until fragrant.
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7
Drain the soaking water from the corn grits and add the grits to the pot with the meat. Stir well to coat the corn in the flavorful fats and aromatics.
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8
Pour in 6 cups of warm water. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot partially.
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9
Simmer for approximately 45 to 60 minutes. Stir frequently to prevent the corn from sticking to the bottom of the pot, as the starches will make it quite thick.
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10
Check the consistency periodically. If the soup becomes too thick before the corn is tender, add more warm water, one cup at a time. The final texture should be like a thick, chunky soup.
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11
Once the corn is soft and the meat is tender enough to fall off the bone, stir in the lime juice and adjust the salt and pepper to your preference.
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12
Just before serving, stir in half of the chopped parsley and scallions. Ladle into deep bowls and top with the remaining herbs and a side of sautéed collard greens.
💡 Chef's Tips
Rinse the corn grits multiple times to remove excess starch; this prevents the soup from becoming unpleasantly gummy. Don't rush the browning of the pork—the deep brown color on the ribs provides the primary flavor profile for the entire broth. If you can't find Paio sausage, a good quality smoked Kielbasa or even Chorizo makes a fantastic substitute. Always use warm water when replenishing the pot to keep the temperature steady and ensure even cooking of the corn. For a spicy kick, add a few drops of Brazilian Malagueta pepper oil or finely chopped red chilies during the onion sauté step.
🍽️ Serving Suggestions
Serve with a side of 'Couve à Mineira' (thinly sliced collard greens sautéed with garlic and bacon). A side of white rice is traditional, though the dish is very filling on its own. Pair with a cold Brazilian Cachaça sour or a crisp Lager to cut through the richness of the pork. Provide extra lime wedges on the table for guests to add a fresh zing to their individual bowls. Warm crusty bread or cornbread is perfect for mopping up the thick, savory sauce.