Canjiquinha com Costelinha Brazil
Cracked hominy grits slow-cooked with tender pork ribs, smoked sausage, and fresh herbs — a warming Minas Gerais soul food dish served at boteco bars across Brazil.
📅January 28, 2026
15mPrep
90mCook
4Servings
⭐ 4.7Rating
🥗Nutrition Facts (per serving)
Protein 30%Fat 35%Carbs 35%
480kcalCalories
38gProtein
20gFat
44gCarbs
4gFiber
Ingredients
👥4
- 300 gcanjiquinha (cracked hominy/canjica branca grossa)
- 600 gpork spare ribs
- 150 gsmoked linguiça sausage sliced
- 150 gonion diced
- 3 wholegarlic cloves minced
- 30 ggreen onions sliced
- 15 gfresh parsley
- 1200 mlpork stock or water
- 30 mlvegetable oil
Instructions
- Soak canjiquinha in cold water for 2 hours; drain.
- Season ribs with salt and pepper; sear in oil until browned on all sides.
- Add onion, garlic, and linguiça; sauté 5 minutes.
- Add canjiquinha and stock; bring to a boil.
- Reduce heat to low; cover and cook 75 minutes, stirring occasionally, until grits are creamy and ribs are tender.
- Adjust seasoning, scatter green onion and parsley, and serve from the pot.
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