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Colombian-Style Pork Stew (Guisada de Cerdo)
Recipes
Colombian-Style Pork Stew (Guisada de Cerdo)
6 servings
about 3 hours total (Active 25 minutes)

Ingredients

  • 24 cloves garlic
  • 1 bunch fresh cilantro, divided
  • 1 ½ lb center-cut pork loin
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 cup sliced fresh green onions, divided
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 4 cups unsalted chicken stock (or broth)
  • 1 (14.5 oz) can fire-roasted tomatoes
  • 1 lb petite red potatoes
  • 1 (15 oz) can low-sodium red kidney beans
  • 1 ripe Hass avocado
  • 1 lime, for juice

Steps

    1. Chop garlic (4 tablespoons) and cilantro (1 cup). Preheat large Dutch oven on medium-high 2–3 minutes. Cut pork into bite-size pieces; toss with cumin and salt (wash hands). Place oil in Dutch oven and add pork (in batches); cook 2–3 minutes, stirring occasionally, until seared on all sides. Remove pork from Dutch oven.
    2. Add garlic, ¾ cup green onions, and trinity mix to Dutch oven; cook 3–4 minutes, stirring occasionally, until vegetables are tender. Return pork to Dutch oven; add ½ cup cilantro, stock, and tomatoes (do not drain). Reduce heat to low; simmer 1 ½ hours.
    3. Cut potatoes in half; drain beans. Stir potatoes and beans into Dutch oven. Continue to cook, covered, 1 hour until pork is 145°F and potatoes are tender. Halve avocado, scoop out flesh, and chop. Juice lime (1 tablespoon). Mash avocado lightly with juice. Divide stew among serving bowls; top with avocado and remaining ½ cup cilantro and ¼ cup green onions. Serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 15g, Sat Fat 3.5g, Trans Fat 0g, Chol 60mg, Sodium 500mg, Total Carb 30g, Fiber 7g, Sugars 5g, Protein 29g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%