Pork Stew (Estofado de Puerco)

Lynnda Cloutier


A traditional Pork dish from El Zorro restaurant.

pinch tips: Flour, Eggs & Breading Techniques




3 lbs. boneness pork roast
1 cup chopped onins
2 garlic cloves, chopped
1 1/2 cups water
1/4 tsp. sugar
1 tbsp. each cumin, chili powder
1tsp. each, ground oregano, salt
3 tbsp. flour
1/2 cup water
1/2 lb. link chorizo
4 medium potatoes, peeled
2 tomatoes
1/2 lbs. cut string beans

Directions Step-By-Step

Cut pork into bite size pieces, trim fat. Heat 1 Tbsp. oil in deep pot over high heat and add meat. Braise. Remove meat and drain all but 2 Tbsp. of juice. Add the chopped onions and chopped garlic. Saute til soft.
Return meat and add the water, sugar, cumin, chili powder, oregano, salt. Bring to boil, cover and reduce heat. Mix the flour and water in a bowl til blended, stirring pot, cover and simmer 45 minutes.
Remove casing from chorizo and cut into 1 inch slices, cut potatoes into bite size pieces, cut tomatoes into chunks and add to pot. Add string beans, cover and simmer 30 minutes til meat and potatoes are tender. Tortillas and refried beans to well with this dish.

About this Recipe

Course/Dish: Pork