Guisado

By Marian Burros

Published February 27, 1996

Total Time
25 minutes
Rating
3(11)
Comments
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Ingredients

Yield:2 servings

  • 12 ounces tiny new potatoes

  • 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 ⅔ cups)

  • 2 teaspoons olive oil

  • 1 large clove garlic

  • 1 jalapeno

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 8 ounces lean pork (from tenderloin)

  • 8 ounces poblano peppers or green bell peppers

  • 1 cup no-salt-added beef or chicken stock

  • 1 14- or 15-ounce can no-salt-added whole tomatoes

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

61 grams carbs; 71 milligrams cholesterol; 493 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 9 grams fiber; 324 milligrams sodium; 35 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scrub potatoes, and cook in water to cover in covered pot until they are tender, about 20 minutes, depending on size.

  2. Step 2

    Chop whole onion.

  3. Step 3

    Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil. Saute onion until it softens and begins to brown.

  4. Step 4

    Chop garlic, and add to onion as it cooks. Wash, halve, trim, seed and finely mince the jalapeno, and add to the onion with cumin and oregano.

  5. Step 5

    Trim fat from pork and cut in small cubes; add to onion and brown.

  6. Step 6

    Wash, trim, seed and chop the poblanos, and stir into the pot.

  7. Step 7

    Add to the pot the stock and the tomatoes, but not the juice from the can; squeeze the tomatoes with your fingers before adding.

  8. Step 8

    When the potatoes are cooked, drain, cut into small chunks and add to the pot. Season with pepper.

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Ratings

3 out of 5
11 user ratings
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Comments

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Jamie

How long should this cook for?

Susie

I have been making this for years, when the recipe first appeared. Tastes even better the second day. I always use poblanos and double the pork tenderloin, I think it might be a little too moist for tamales.

Olivia

Would this make a good filling for Tamales? (in a larger quantity)

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