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This recipe is from the Chilean countryside and showcases the bounty that Chile has to offer.
Make and share this Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) recipe from Food.com.
- 14.79 ml vegetable oil
- 680.38 g boneless pork shoulder, cut into 1/2 inch pieces
- 473.18 ml onions, chopped
- 473.18 ml green bell peppers, rough chopped
- 177.44 ml carrot, chopped
- 177.44 ml celery, chopped
- 14.79 ml garlic, minced
- 14.79 ml paprika
- 1 bay leaf
- 2.46 ml ground cumin
- 2 (822.13 g) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
- 354.88 ml fresh corn kernels or 354.88 ml frozen corn kernels
- 396.89 g can reduced-sodium chicken broth
- 425.24 g can small white beans, drained and rinsed
- 3.69 ml kosher salt
- 1.23 ml ground black pepper
- 29.58 ml fresh cilantro, finely minced (optional)
- 1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)
- Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
- Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
- Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
- Remove bay leaf; add beans, salt and pepper. Heat through and serve.