Mexican Maniçoba

Ingredients

In the Mexican adaptation of Maniçoba, we incorporate Mexican spices such as cumin, chili powder, and oregano to infuse the dish with a distinct Mexican flavor profile. Additionally, we substitute some of the traditional Brazilian ingredients with Mexican counterparts, such as using jalapeños instead of Brazilian peppers and replacing cassava leaves with spinach or collard greens. These modifications give the dish a unique Mexican twist while still maintaining the essence of the original Maniçoba. We alse have the original recipe for Maniçoba, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped 2 jalapeños, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (470ml) spinach or collard greens, chopped 2 cups (470ml) spinach or collard greens, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder 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, minced garlic, jalapeños, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, chicken broth, cumin, chili powder, and dried oregano to the pot. Stir well to combine.
4. 4.
   Return the browned pork to the pot and add water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.
5. 5.
   Stir in the chopped spinach or collard greens and simmer for an additional 10 minutes, or until the greens are wilted.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Mexican Maniçoba hot, garnished with fresh cilantro and accompanied by warm tortillas or rice.

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the pork shoulder in a mixture of lime juice, garlic, and Mexican spices for a few hours before cooking.
• Jalapeños — Adjust the amount of jalapeños according to your desired level of spiciness. For a milder version, remove the seeds and membranes before chopping.
• Spinach or collard greens — If using collard greens, remove the tough stems before chopping and add them to the pot earlier in the cooking process to ensure they become tender.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lime juice over the Mexican Maniçoba before serving.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• This dish tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Mexican Maniçoba is best served hot, accompanied by warm tortillas or rice. The stew can be enjoyed as a main course, or as a filling for tacos or burritos. Garnish with fresh cilantro for an added burst of freshness.

Presentation advice

To enhance the presentation of Mexican Maniçoba, serve it in individual bowls and garnish each serving with a sprinkle of chopped fresh cilantro. The vibrant colors of the stew, along with the contrasting green cilantro, will make the dish visually appealing.