Puerto Rican Gulyás

Ingredients

While the original Hungarian Gulyás is traditionally made with beef, potatoes, and paprika, our Puerto Rican adaptation incorporates local ingredients and spices to infuse the dish with a tropical flair. We substitute the beef with succulent pork, add plantains for a touch of sweetness, and introduce sofrito, a staple in Puerto Rican cooking, to enhance the flavors. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 tablespoons sofrito 2 tablespoons sofrito
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the pork and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Add the tomatoes, plantains, sofrito, tomato paste, cumin, smoked paprika, and dried oregano. Stir well to combine.
4. 4.
   Return the browned pork to the pot and pour in the chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then 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.
   Serve the Puerto Rican Gulyás hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pork shoulder — For tender and juicy pork, choose a well-marbled cut and trim any excess fat before cubing.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, bell peppers, garlic, cilantro, and culantro (or substitute with coriander leaves).

Tips & Tricks

• To add a hint of smokiness, you can use smoked paprika instead of regular paprika.
• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
• Serve the Puerto Rican Gulyás with a side of white rice or crusty bread to soak up the flavorful broth.
• Leftovers 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 corn.

Serving advice

Serve the Puerto Rican Gulyás in deep bowls, allowing the aromatic broth to surround the tender pork and plantains. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

For an eye-catching presentation, place a slice of plantain on top of each serving and sprinkle some smoked paprika or cumin for a pop of color. Serve with a side of white rice and a sprinkle of fresh cilantro.