Bowl of Pork with Potatoes Stew
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Pork with Potatoes Stew


Puerto Rico   -   Fricase de Cerdo con Papas y Zanahorias
Makes:
Effort:
Sched:
DoAhead:  		 10 cups
***
2-1/2 hrs
Yes		 A delicious stew of Pork, Potatoes & Carrots. This recipe can be made ahead, and is even better reheated. See also Comments.




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Pork Meat (2)  
-- Seasoning
Salt
Pepper, black
Oregano
-- Vegies
Olives, grn (3)
Onion
Garlic
Potatoes (4)
Carrots
Yuca (5)
Corn Kernels (6)
Pigeon Peas (7)
Cilantro
----------
Olive Oil
Sofrito (1)
Tomato Sauce (8)
Wine, red
Bay Leaves
Water
Salt
-- Serve With
Steamed Rice (9)  
Do Ahead   -   (50 min - or 15 min for the simple version)
  1. Prepare Sofrito (see Note-1).
Prep   -   (55 min)
  1. Cut PORK into about 1-1/2 inch chunks (or see Note-2).
  2. Mix Seasoning items and tumble with Pork until evenly coated. Set aside
  3. Quarter ONIONS lengthwise and slice about 1/8 inch crosswise.
  4. Crush GARLIC and chop coarse.
  5. Peel POTATOES and cut into about 3/4 inch cubes. Hold in cold water until needed.
  6. Peel CARROTS and cut into 3/8 inch disks.
  7. Peel YUCCA and cut into about 3/4 inch cubes. Hold in cold water until needed.
  8. Pit OLIVES if needed. If stuffed, slice into halves or thirds depending on size.
  9. Drain or Thaw Corn and Pigeon Peas. Mix.
  10. Chop CILANTRO small.
Run   -   (1-1/2 hr)
  1. Heat 1-1/2 T Oil in a spacious sauté pan (3-1/2 qt).
  2. Stir in Pork and fry stirring over high heat until lightly browned on all sides. If the fond adhering to the pan starts to get too dark, go to the next step immediately.
  3. Remove Pork and set aside. Stir in Sofrito and Onions. Fry stirring over moderate heat until onions are translucent.
  4. Stir in Tomato Sauce, Wine, Olives, Bay Leaves and Garlic. Stir, scraping fond from bottom of pan, until all is well distributed.
  5. Stir in 3 cups Water and the Pork. Bring to a boil, cover and simmer 20 minutes.
  6. Drain Potatoes and stir in along with Carrots. Bring back to a boil and simmer covered another 25 minutes or until Pork and Potatoes are tender.
  7. Stir in Corn mix, drained Yuca, Salt and Cilantro. Cover and simmer until Yuca is tender (about 12 minutes).
  8. Check liquid and seasoning. Adjust as needed.
  9. Serve with Steamed Rice.
NOTES:

  1. Sofrito:

      This is an indispensable flavor base for Puerto Rican cooking. See our recipes Sofrito - Formal and Sofrito - Informal for two versions.

  2. Pork:

      Weight is boneless Pork chunks with excess fat removed. Which cut it comes from is not critical.

  3. Olives:

      These should be Green Spanish Manzanilla Olives. They can be de-pitted or Pimento Stuffed. Measure is after pitting and/or slicing..

  4. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking or reheating. For details see our Potatoes page.

  5. Yuca:

      [Cassava, Manioc] These roots, sold heavily waxed, can be found in markets serving a Tropical American, Southeast Asian, or African community. If you don't have one, increase the amount of Potatoes to compensate. For details see our Cassava / Manioc / Yuca page.

  6. Corn Kernels:

      These can be Canned, Frozen or Fresh.

  7. Pigeon Peas:

      [Gandules]   Pigeon Peas can be frozen (impossible to find in most of North America) or canned, which are quite common, usually Goya brand. Dried is not a good substitute because they are fully mature - you want them in the green stage.

  8. Tomato Sauce:

      My favorite is Faraon Spanish Style, which comes in convenient 8 ounce cans, but other very simple sauces will also work.

  9. Rice:

      Medium grain California rice is the dominant type used in the Caribbean. Kokuho Rose is the best. That doesn't mean we can't use Thai Jasmine Rice if we want to.

  10. Comments

      This recipe is more convenient for a household that does a lot of Puerto Rican cooking, because the Sofrito, or at least the major ingredients for making it, will be on hand as a matter of kitchen routine. Our recipes for Sofrito make enough for several dishes. This recipe can also be made with Beef or Chicken.
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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