I make this carne guisada recipe all the time, and yet I never tire of it. Loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives, this dish could easily become a part of your regular weeknight meal rotation.
This recipe was excerpted from ‘Diasporican' by Illyanna Maisonet. Buy the full book on Amazon.
What you’ll need
Manzanilla Olives
$12 At Amazon
5.5 Quart Dutch Oven
$436 At Amazon
Recipe information
Yield
Serves 4 to 6
Ingredients
For the Sofrito
2
1
7
1
1
5
For the Carne Guisada
2
1½
2
¼
½
½
1
2
1
Need to make a substitution?
Preparation
Make the Sofrito
Step 1
Place tomato in blender, blitz until smooth. Add onion and garlic and blitz until smooth. Add bell pepper and cilantro (and culantro, if using), and blitz until smooth.
Make the Carne Guisada
Step 2
Heat oil in a large heavy-bottomed pot over medium-high heat. Add the pork and sear until golden brown.
Step 3
Add the water, 2 tablespoons of the sofrito, tomato sauce and half of the olives. Scrape the bottom of the pan with a wooden spoon to loosen all of the brown bits. Season with salt and pepper. Turn down the heat to low and simmer, partially covered, for 2 hours, or until the meat is tender.
Step 4
Add in your potatoes and carrots and simmer for another 10-20 minutes, or until the potatoes and carrots are fork tender. Place a piece of the potato in a spoon and mash with a fork, return to the pot. Repeat with 2-3 pieces of potato. This will thicken the sauce. Add the remaining sofrito and olives and stir to distribute well. Check for seasoning. Serve with white rice.
