Ingredients with Measurements:
- 1 lb. pork loin, cut into small cubes
- 4 medium-sized potatoes, peeled and diced
- 2 cups of diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 cups of water
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the pork cubes and cook until browned on all sides.
3. Add the diced tomatoes, cumin, paprika, salt, and pepper. Stir well.
4. Add the diced potatoes and water. Stir well and bring to a boil.
5. Reduce heat to low and let simmer for 30-40 minutes or until the potatoes are tender.
6. Serve hot and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Pork loin can be substituted with chicken or beef.
- Potatoes can be substituted with sweet potatoes or yucca.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add diced carrots and bell peppers for extra flavor and nutrition.
- Use vegetable broth instead of water for a vegetarian version.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- Make sure to brown the pork cubes well to add flavor to the dish.
- Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a green salad.
Suggested side dishes:
- Rice
- Quinoa
- Green salad
Troubleshooting advice:
- If the potatoes are not cooked through, add more water and continue simmering until tender.
- If the dish is too watery, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chancho en Piedra con Papas is a traditional Chilean dish that originated in the central region of the country. It is a hearty and flavorful stew that is perfect for cold winter days.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve hot with a side of rice or quinoa and a green salad.
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Region: Peruvian