Guisado De Consuelo
Indulge in the comforting warmth of **Guisado de Consuelo**, a traditional pork and vegetable stew that captures the essence of hearty home-cooked meals. This richly flavored dish features tender cubes of seared pork shoulder simmered to perfection in a fragrant broth infused with garlic, onions, roma tomatoes, and spices like cumin, paprika, and oregano. Golden potatoes and zucchini add both texture and nutrition, while a finishing touch of fresh cilantro and a squeeze of lime brighten the dish. Ideal for chilly evenings, this one-pot wonder is a wholesome and satisfying recipe, perfect for feeding a crowd. Serve it with warm tortillas or crusty bread for a complete and soul-warming meal. Whether you're craving authentic Latin-inspired flavors or a cozy family dinner, Guisado de Consuelo is a must-try!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium roma tomatoes
- 1 large red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 3 medium golden potatoes
- 1 large zucchini
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Cut the pork shoulder into 1-inch cubes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and brown the pork in batches, ensuring that each piece is seared on all sides. Remove the pork and set aside.
Dice the onion and mince the garlic. In the same pot, reduce the heat to medium and sauté the onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
Dice the roma tomatoes and red bell pepper, then add them to the pot. Cook for 8 minutes until the vegetables start to break down.
Add the cumin, paprika, oregano, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper to the pot. Stir to coat the vegetables in the spices.
Return the pork to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40 minutes to tenderize the meat.
While the stew simmers, peel and cube the golden potatoes into 1-inch pieces. Slice the zucchini into half-moons. After the pork has simmered for 40 minutes, add the potatoes to the pot and simmer for another 20 minutes.
Add the zucchini to the pot and cook for a final 10-15 minutes, or until the vegetables are tender.
Taste the stew and adjust seasoning as needed. Stir in chopped fresh cilantro and squeeze in the juice of 1 lime just before serving.
Serve Guisado De Consuelo hot with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
