Guisado Rico
Yield
8 servingsPrep
15 minCook
55 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin roast
lean end cut |
|
| 1 | can |
tomatoes
cut into quarters |
*
|
| 2 | large |
onions
chopped |
|
| 4 | cloves |
garlic
peeled and minced |
|
| 12 | each |
green chili peppers
cut into thin 2" strips |
*
|
| 2 | each |
jalapeño pepper
chopped fine, optional |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | large |
bay leaves
|
*
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | can |
beer
|
|
| 2 | cans |
chicken broth
|
*
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
cilantro
fresh |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin roast
lean end cut |
|
| 1 | can |
tomatoes
cut into quarters |
*
|
| 2 | large |
onions
chopped |
|
| 4 | cloves |
garlic
peeled and minced |
|
| 12 | each |
green chili peppers
cut into thin 2" strips |
*
|
| 2 | each |
jalapeño pepper
chopped fine, optional |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1 | large |
bay leaves
|
*
|
| 2.5 | ml |
basil
dried |
*
|
| 0.5 | can |
beer
|
|
| 2 | cans |
chicken broth
|
*
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
cilantro
fresh |
|
| 1 | x |
salt
to taste |
*
|
Directions
Puncture the roast with a sharp knife and insert two split garlic cloves.
Warm the oven at 325℉ (160℃). Roast the pork in the oven until it's done.
Allow the meat to cool. Save the meat juice. Discard the excess fat and cut the meat into bite-size cubes.
Place the meat in a cooking pot. Add the meat juice.
Add the oregano, garlic, bay leaf, onions and salt. Add water if the meat juice is not enough.
Cover the pot and simmer over medium heat for about 20 minutes.
Add the chiles, tomatoes, basil and chicken broth. Simmer for about 15 minutes.
Add the beer. If more liquid is needed, add another can of beer. Simmer for 15 minutes.
Serve in soup bowls and garnish with chopped cilantro and scallions. Serve with refried beans and warm flour tortillas.
