Ingredients with Measurements:
- 2 lbs pork shoulder, cut into cubes
- 1 cup cilantro leaves, chopped
- 1 red onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 cup beer
- 2 cups chicken broth
- 1/4 cup aji amarillo paste
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the pork cubes and brown them on all sides, about 5-7 minutes.
3. Remove the pork from the pot and set it aside.
4. In the same pot, add the chopped onion and garlic and sauté until the onion is translucent, about 3-5 minutes.
5. Add the cumin, paprika, and dried oregano and stir until fragrant, about 1 minute.
6. Add the beer and chicken broth to the pot and bring to a boil.
7. Add the aji amarillo paste, tomato paste, and brown sugar and stir until well combined.
8. Add the pork back to the pot and stir to coat it with the sauce.
9. Reduce the heat to low and let the pork simmer for 1-2 hours, until it is tender and the sauce has thickened.
10. Add the chopped cilantro to the pot and stir to combine.
11. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Aji amarillo paste can be substituted with a mix of chili powder and cayenne pepper.
Variations:
- Add diced potatoes to the pot to make a heartier dish.
- Use different types of meat, such as beef or chicken.
- Add diced carrots and celery to the pot for extra flavor.
Tips and Tricks:
- Brown the pork well before adding it to the pot to develop a deeper flavor.
- Let the pork simmer on low heat for at least an hour to ensure it is tender.
- Adjust the amount of aji amarillo paste to your desired level of spiciness.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until warmed through.
Presentation Ideas:
Serve the Seco de Chancho in a bowl with a side of rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Rice
- Quinoa
- Roasted vegetables
Suggested Side Dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a longer period of time to thicken.
- If the pork is tough, let it simmer for a longer period of time until it is tender.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Seco de Chancho is a traditional Peruvian dish that originated in the northern coastal region of the country. It is typically served with rice and beans and is a popular dish for special occasions.
Flavor Profiles:
The Seco de Chancho has a deep, savory flavor with a hint of spiciness from the aji amarillo paste.
Serving Suggestions:
Serve the Seco de Chancho with a side of rice and garnish with chopped cilantro.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian