Puerto Rican Gandinga Stew

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1/2 cup (120ml) white vinegar 1/2 cup (120ml) white vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 bay leaves 2 bay leaves
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 36g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork, vinegar, minced garlic, oregano, cumin, paprika, black pepper, and salt. Mix well to ensure the pork is evenly coated. Let it marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the marinated pork and cook until browned on all sides, about 5 minutes.
3. 3.
   Add the diced onion and bell peppers to the pot and sauté until they begin to soften, about 5 minutes.
4. 4.
   Pour in the tomato sauce and chicken broth, and add the bay leaves. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and garnish with fresh cilantro before serving.
7. 7.
   Serve the Gandinga Stew over fluffy white rice and enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness.
• White vinegar — Use white vinegar for its mild and tangy flavor, which complements the pork perfectly.
• Dried oregano — Crush the dried oregano between your palms before adding it to the marinade to release its aromatic oils.
• Ground cumin — Toast the ground cumin in a dry skillet for a minute or two to enhance its flavor before adding it to the marinade.
• Tomato sauce — Opt for a high-quality tomato sauce to ensure a rich and flavorful base for the stew.

Tips & Tricks

• For an extra kick of flavor, add a diced jalapeño or a pinch of red pepper flakes to the stew.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew 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.
• Feel free to customize the dish by adding your favorite vegetables, such as carrots or potatoes, to the stew.
• Serve the Gandinga Stew with a side of fried plantains for a traditional Puerto Rican meal.

Serving advice

Serve the Puerto Rican Gandinga Stew over a bed of fluffy white rice to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Gandinga Stew in a deep serving dish, allowing the vibrant colors of the pork and vegetables to shine through. Sprinkle some chopped cilantro on top for an elegant touch.