Papas Guisadas (Mexican Stewed Potatoes)

Method

1. 1

   In a large stock pot or Dutch oven, combine pork belly, onion, garlic, stock, and 2 teaspoons salt. Bring to a boil over medium heat, reduce heat to maintain a simmer, and cook, covered, until pork belly can be easily pierced by a fork, about 1 1/2 hours. Add the potatoes and continue to simmer, stirring occasionally, until fork-tender, about 20 minutes.

2. 2

   Using a spider skimmer or slotted spoon, transfer pork and potatoes to a large bowl. Discard onion and garlic. Skim fat from the broth using a ladle or spoon (or pour through a fat separator and let it sit for 3 minutes to allow fat to float to the top). Reserve 3/4 cup (200 ml) of the broth, and reserve the remaining broth or for another use. Whip pot clean and set aside. Place pork on a cutting board and finely chop; return to bowl.

3. 3

   For the Sauce: In a blender jar, combine tomatoes, garlic, guajillos, cumin, oregano, and black peppercorns. Add the reserved 3/4 cup (200 ml) cooking liquid to the blender. Submerge the dried chiles in the liquid and let sit until chiles are slightly softened, about 5 minutes. Blend, starting at the lowest speed and gradually increasing to high, until smooth, about 1 minute. Season with salt to taste.

4. 4

   Special Equipment

5. 5

   Pour sauce into the now-empty pot, then stir in pork and potatoes. Cook over medium-low heat until warmed through. Stir the stew to help combine ingredients: The more aggressively you stir, the creamier the dish will be (the final consistency is a matter of personal preference), but the sauce should at least be thick enough to coat the potatoes and pork. Adjust consistency with extra water or broth, if desired. Season to taste with salt. Serve, topping with cilantro and green onion. Large stock pot or Dutch oven, spider skimmer or slotted spoon, blender Make Ahead and Storage Leftover papas guisadas can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

Nutrition

calories

771 kcal

fatContent

36 g

fiberContent

8 g

sugarContent

9 g

sodiumContent

601 mg

proteinContent

47 g

cholesterolContent

132 mg

carbohydrateContent

65 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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