Carne Guisado

READY IN: 1hr 25mins
Recipe by WiGal

A Guatemalan recipe adapted from Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Hot & Spicy) by Dave Dewitt. Could be served inside a tortilla with rice and beans.

Top Review by Deantini

We enjoyed this dish. I reduced recipe by half and still had left overs after serving 2 adults and 2 kids, so the portions are generous. I used pork tenderloin. I did not add breadcrumbs and instead chose to let the sauce reduce by itself.

Ingredients Nutrition

Directions

  1. Saute pork in oil for 5 minutes.
  2. Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
  3. Stir well.
  4. Add water and orange juice.
  5. Bring to a boil, reduce heat and simmer.
  6. Meanwhile combine tomato, onion and garlic in blender and puree.
  7. Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
  8. Add crumbs to thicken broth and simmer for 10 minutes.
  9. Serve hot.

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