(Spicy pork and egg stew)
2.2 pounds pork, preferable ribs
2 cups cold water
2 cups white onion, thinly sliced
1 cup green onion, thinly sliced
1 1/2 cup peeled tomato, thinly sliced
1 spoonful fine minced mint
1/2 cup fine minced parsley
1 spoonful crumbled oregano
4 cloves garlic, minced
1 1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 cup ground cayenne pepper
1 spoonful salt
4 cups water or broth
4 eggs (optional)
- Cut the meat in small pieces.
- In a large pot heat the two cups of cold
water and add the pork meat. Let boil until all the water
- Remove the meat from the pot. Stir-fry
all the other ingredients, according to the order of the list, using
the butter left in the pot by the cooked pork. Add the pork meat and
the four cups of water or broth. Let it cook over high heat until it
boils. Then in low heat for two hours until the meat is tender. Try
to maintain the initial amount of broth. If necessary, add boiling
water so that the stew does not get very thick.
- Five minutes before serving, add the
green onions and remove the pot from the heat.
Serve with cooked white corn and cooked
potatoes. After adding the green onion, add four eggs mixing quickly to
thicken the stew. Serve in a deep plate.
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Ají de Lengua
Lechón al Horno
Picana de Pollo
Picante de Pollo
Helado de Canela
Humintas a la Olla
Chicha de Maní
Versión en Español