Dish

Cochino con millo

Pig with millo

Cochino con millo is made by cooking pork with onions, garlic, and peppers. The dish is then flavored with cumin, oregano, and bay leaves. Cornmeal is added to the stew to thicken it and give it a creamy texture. It is usually served with rice and beans.

European cuisine› Mediterranean cuisine› Spanish cuisine› Canarian cuisine

Meat Dish› Pork Dish

Origins and history

Cochino con millo has been a popular dish in Puerto Rico for centuries. It is believed to have originated with the Taíno people, who used cornmeal in many of their dishes. The dish is often served at local restaurants and street vendors.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains pork. It is also not suitable for people with gluten intolerance as it may contain cornmeal.

Variations

There are many variations of Cochino con millo, some of which include using different types of meat or adding different vegetables to the stew. Some variations also use different types of cornmeal, such as masa harina or polenta.

Presentation and garnishing

Cochino con millo is usually served in a large bowl with the pork and cornmeal in the center. The dish can be garnished with chopped cilantro or a squeeze of lime for added flavor and color.

Tips & Tricks

To make the pork extra tender, marinate it overnight in the refrigerator before cooking.

Side-dishes

Rice and beans are the perfect side dishes for Cochino con millo. The dish can also be served with fried plantains or yucca.

Drink pairings

A cold beer is the perfect drink pairing for Cochino con millo. The crisp and refreshing flavor of the beer helps to balance out the richness of the dish.