Wednesday, January 26, 2011

Guiso de Carne de Puerco (Cuban Pork and Potato Stew)

A simple, comforting, cuban tomato based stew of pork and potatoes hot n smokey from the cumin and pepper. I prepare it the same way as my grandmother's "Carne Con Papa" (beef n potato), a good way to switch it up when you don't feel like eating beef :)

Some Cubans will call this dish "Fricase de Puerco" (Pork Fricase) but when I make the pork fricasse, the pork meat is marinaded in sour orange, garlic, and salt and all this is planned ahead, etc. whatever you want to label it as it's damn delicious lol.

-1 1/2 - 2 lbs pork meat I like like to use pork spareribs cut into chunks
-1/4 cup extra-virgin olive oil or pork lard
-1 green bell pepper finely chopped
-1 onion finely chopped
-4 cloves garlic minced
-1 can 8 oz tomato sauce
-1/2 cup dry white wine
-1 cups water
-3 potatoes peeled, washed and halved
-salt to taste
-black pepper to taste
-1 tsp. ground cumin
-1/2 tsp. bijol or ground achiote (optional we do this at home when we want to give the potatoes a golden yellow color, and the meat a glossy orangish tinge)

Wash your pork well, pat dry and season with salt and pepper, anyways now heat olive oil or pork fat in a large deep pan or pot, over medium high heat, when hot add your pork meat seasoned with salt and pepper, allow meat to brown all over
(2) When pork is browned add onion and bell peppers cook down 5 minutes, add garlic and stir 1-2 minutes just until fragrant, then add tomato sauce when it bubbles add the wine and let it reduce
(3) Now add water, cumin, bijol, more salt n black pepper to taste, and potatoes.
Bring to a boil on high, give a good stir cover and lower heat to medium low for 40 minutes- 1 hour until meat is tender. When tender it's done turn off heat :)
(4) Serve with rice and any sides you'd like, my mother sauteed some delicious spinach with onion, garlic, olive oil, and lightly seasoned it with salt served with a lemon wedge