Carne Guisado

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.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 2  lbs pork, cubed
•  salt and pepper, to taste
• 3  bay leaves
• 1⁄4 teaspoon thyme
• 2  medium  jalapenos, chopped
• 1  cinnamon stick, 1 inch long
• 1  teaspoon nutmeg
• 3  cups water
• 1⁄4 cup  sour orange juice
• 1  small tomatoes, sliced
• 1  small onion, finely chopped
• 1  garlic clove, sliced
• 1⁄2 cup  breadcrumbs, toasted

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.