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Pork Carne Guisada

Used some chunks of pork butt to make carne cuisada. Used Fiesta Carne Guisada spice only and a bit of roux..
Ingredients
  Pork butt 2 Pound
  Vegetable oil 1 Teaspoon
  Water 10 Cup (160 tbs)
  Seasoning mix 10 Tablespoon (Carne Guisada seasoning)
  Flour 1 Tablespoon, blend (with a little water to make a roux)
Directions

GETTING READY
1. Trim off excess fat from the pork butt and cut up into bite size chunks

MAKING
2. In a large Dutch oven or cast iron casserole, heat a little oil.
3. Brown the pork chunks, in batches, searing the meat evenly on all sides.
4. Return all the browned pork to the pot and pour in water, enough to cover the meat.
5. Bring the water to a boil. Then reduce the heat to a simmer, cover the pot and allow the meat to cook for about 2 hours or until the meat is fork tender. Keep checking on it occasionally.
6. Drain out the fat and strain out the stock.
7. In two cups water, whisk in the Carne Guisada seasoning mix. Pour over the pork in the Dutch oven.
8. Add another cup of water to cover the meat.
9. Bring the liquid to a boil over high heat, then reduce to a simmer and cook covered, for 15 minutes or until the liquid thickens to a gravy.
10. Add a mixture of flour and water if necessary, to thicken the stew.

SERVING
11. Serve the pork stew with tortillas, bread or rice

Things You Will Need
cast iron casserole

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Guatemalan
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Dish: 
Stew
Ingredient: 
Pork Butt
Preparation Time: 
20 Minutes
Cook Time: 
145 Minutes
Ready In: 
165 Minutes
Servings: 
8

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