Chancho en Piedra with a Twist

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork chunks and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, diced red bell peppers, and jalapeno peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, tomato paste, cumin powder, paprika, dried oregano, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Return the browned pork to the pot and mix it with the tomato mixture.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Serve the Chancho en Piedra hot, garnished with fresh cilantro. It pairs perfectly with rice or crusty bread.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the stew.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Chancho en Piedra hot, accompanied by steamed rice or crusty bread. The stew can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Garnish the Chancho en Piedra with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl to showcase the vibrant red color of the stew.