About the Recipe
about 2 to 2 1/4 lbs. lbs. of pork shoulder, diced
1 medium yellow onion, sliced
1 medium red onion, sliced
4 medium garlic cloves, diced
1 chili pepper, diced**
1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 can of red beans (400 g), rinse with cold water
1 can of corn (150 g) rinsed with cold water
jar of tomato paste (200g)
500 g hot vegetable stock (or any remaining broth)
½ teaspoon of oregano
1 teaspoon of sweet paprika
⅓ teaspoon of hot paprika
a pinch of cayenne pepper to taste (optional)
1/2 teaspoon cumin
salt and pepper to taste
oil for frying
Garnish: Chopped Cilantro, Chopped Onion, Radish Slices, Fresh Lime wedge
**You Choose the Chili Pepper. Options: Jalapeno , Serrano, Poblano, Habanero, Chipotle in Adobo Sauce (can), Can combine peppers for a wonderful flavor profile. When chopping, do not use membarne or seed - this is what holds the heat. Use as much (hotter) or as little (milder) as you like!
In a preheated pan, brown the meat in batches
Add the onion, garlic, chili pepper, oregano, sweet pepper, hot pepper and cook together for a few minutes. Transfer everything to a pot and pour over the hot stock.
Bring to a boil and simmer, covered, for an hour, until the meat is tender. After this time, mix 10 tablespoons of the stock with tomato paste.
Add red and yellow bell peppers, corn, beans and prepared tomato paste to the stew. Mix thoroughly and season to taste with salt, pepper and cayenne pepper. Be careful with cayenne, because chili and spicy peppers are already making the dish spicy.
Cook for about 15 minutes (you can cook them shorter if you want the peppers to be crunchy).Season to taste at the end. Serve with buckwheat groats, rice, or couscous.