Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This recipe is from the Chilean countryside and showcases the bounty that Chile has to offer. Ingredients:
1 tablespoon vegetable oil |
1 1/2 lbs boneless pork shoulder, cut into 1/2 inch pieces |
2 cups onions, chopped |
2 cups green bell peppers, rough chopped |
3/4 cup carrot, chopped |
3/4 cup celery, chopped |
1 tablespoon garlic, minced |
1 tablespoon paprika |
1 bay leaf |
1/2 teaspoon ground cumin |
2 (14 1/2 ounce) diced tomatoes, undrained (hunts, you want the one with the green pepper, celery and onion) |
1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels |
1 (14 ounce) can reduced-sodium chicken broth |
1 (15 ounce) can small white beans, drained and rinsed |
3/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
2 tablespoons fresh cilantro, finely minced (optional) |
1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional) |
Directions:
1. Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
2. Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
3. Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
4. Remove bay leaf; add beans, salt and pepper. Heat through and serve.
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