Cochino con Millo - Canarian Style Pork with Cornmeal

Ingredients

• 1 kg (2.2 lbs) pork shoulder, cut into chunks 1 kg (2.2 lbs) pork shoulder, cut into chunks
• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil 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 onions, garlic, bell peppers, and tomatoes. Cook until the vegetables are softened.
3. 3.
   Return the pork to the pot and add the cumin, paprika, dried oregano, salt, and pepper. Stir well to coat the pork with the spices.
4. 4.
   Add the cornmeal and chicken or vegetable broth to the pot. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the pork is tender and the cornmeal is cooked through. Stir occasionally to prevent sticking.
6. 6.
   Once cooked, remove from heat and let it rest for a few minutes. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for this recipe to achieve the desired texture. Coarse cornmeal may result in a grittier consistency.
• Pork shoulder — Opt for boneless pork shoulder for easier preparation. Trim excess fat before cutting into chunks for a leaner dish.
• Canarian spices — If you can't find traditional Canarian spices, you can substitute with a blend of cumin, paprika, and dried oregano to capture the essence of Canarian flavors.

Tips & Tricks

• For added depth of flavor, marinate the pork chunks in a mixture of olive oil, garlic, and Canarian spices for a few hours before cooking.
• Serve Cochino con Millo with a side of Canarian wrinkled potatoes and a fresh green salad for a complete Canarian meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Cochino con Millo is best served hot, straight from the pot. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Serve Cochino con Millo in individual bowls, allowing the vibrant colors of the dish to shine through. Pair it with warm crusty bread for a satisfying meal.