epicurious
Carne Guisada
Our recipe for carne guisada, a Puerto Rican pork stew that's loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives.
👥 6 Servings👤 Illyanna Maisonet📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Make the Sofrito
2
Place tomato in blender, blitz until smooth. Add onion and garlic and blitz until smooth. Add bell pepper and cilantro (and culantro, if using), and blitz until smooth.
garlic, roughly chopped7 cloves
3
Make the Carne Guisada
4
Heat oil in a large heavy-bottomed pot over medium-high heat. Add the pork and sear until golden brown.
5
Add the water, 2 tablespoons of the sofrito, tomato sauce and half of the olives. Scrape the bottom of the pan with a wooden spoon to loosen all of the brown bits. Season with salt and pepper. Turn down the heat to low and simmer, partially covered, for ⏱️ 2 hours, or until the meat is tender.
water, plus more as needed2 cups
6
Add in your potatoes and carrots and simmer for another ⏱️ 10-20 minutes, or until the potatoes and carrots are fork tender. Place a piece of the potato in a spoon and mash with a fork, return to the pot. Repeat with 2-3 pieces of potato. This will thicken the sauce. Add the remaining sofrito and olives and stir to distribute well. Check for seasoning. Serve with white rice.
medium carrots, roughly diced2White rice, for serving
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