Carne Guisada

Serves 4 to 6

Carne guisada is a traditional Puerto Rican stew of braised meat and sofrito; the protein is interchangeable.

Carne Guisada

2 tablespoons canola or vegetable oil 1½ pounds pork shoulder, cut into 1-inch chunks 1 yellow onion ½ cup tomato puree ½ cup unpitted Spanish green olives 1 large potato, diced 1 packet of Sazon (see Note) Kosher salt and freshly ground black pepper, to taste White rice, for serving

Sofrito

1 large tomato, or 2 Roma tomatoes 1 yellow onion 5 cloves garlic 1 green bell

pepper 1 bunch cilantro 1 jalapeño

For the sofrito: Roughly chop all the ingredients and blend until pulpy, adding enough water to loosen the mixture. (You’ll only need 2 tablespoons of sofrito for the carne guisada, freeze the extra in an ice cube tray, wrapped in plastic wrap, for up to 6 months. Use to flavor stir-fry, chili and curries.)

For the carne guisada: Heat oil in a large heavy-bottomed pot over medium-high heat. Add the pork shoulder and sear until golden brown. Add the onion and cook until translucent. Add 2 cups water, 2 tablespoons of sofrito, tomato puree, half the olives and half the potatoes. Scrape the bottom of the pan to loosen all of the brown bits. Reduce heat to low and simmer for 1 hour, keeping an eye on it because the potatoes will thicken the broth and you might need to add more water. Add the rest of the potatoes, plus the salt and pepper. Cook for another 15 to 20 minutes, until the potatoes are fork tender. Garnish with remaining olives and serve with white rice.

Note: Goya brand Sazon is a seasoning mix that comes in many variations. I always and only use Sazon Con Cilantro y Achiote, for no other reason than it’s the one my grandmother uses.