Try this Carne Guisada Con Papas recipe, or contribute your own.
- Carbohydrate 236.77524 g
- Cholesterol 562.464 mg
- Fat 113.44816 g
- Fiber 30.2810006532669 g
- Protein 185.67604 g
- Saturated Fat 39.835466 g
- Serving Size 1 1 Serving (2305g)
- Sodium 636.178 mg
- Sugar 206.494239346733 g
- Trans Fat 11.255818 g
- Calories 2730 calories
Step-by-step
- In a large heavy pan or dutch oven, heat oil then add pork.
- once lightly brown add onions and saute.
- Add potatoes, and saute some then add chicken stock,tomato puree, garlic, and everything else to taste (heavy on the cumin, lighter on the chile powder is a good combo)
- Cook until very tender.
- Sauce will thicken
Cumin does the heaviest lifting in this pot. It anchors the rich pork shoulder and tomato base with an earthy warmth. Building a braise with pork butt requires steady, moderate heat. Sear the meat in a heavy Dutch oven until a deep golden crust forms. That caramelization provides the backbone for the sauce. Once potatoes and liquids join the meat, simmer the mixture gently. Rapid boiling will break the potatoes down into mush before the pork turns tender. Watch for the pork to yield easily to a fork at around 205 degrees Fahrenheit internal temperature. As the liquid reduces, starches from the potatoes naturally thicken the sauce into a glossy coating. Pairing this heavy dish requires structural contrast. Serve the stew over plain white rice or alongside crisp cabbage slaw dressed sharply in lime juice. The acid cuts through the high fat content of the pork shoulder. For leftovers, store the cooled stew in an airtight glass container for up to four days. The flavors actually improve overnight as the cumin and garlic fully permeate the potatoes.
