Pork Guisantes Recipe

Marinate the pork

In a bowl combine minced garlic, ground cumin, smoked paprika, 1 tsp salt, 1 tsp black pepper, 2 tbs olive oil and 1 tbs white vinegar or dry sherry. Add the pork cubes and toss to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Pat the marinated pork dry with paper towels before browning to encourage a good sear.

Brown the pork

Heat 1 tablespoon of the oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add half the pork in a single layer and brown without moving for 2–3 minutes per side until a deep golden color develops. Transfer to a plate and brown the remaining pork in the same way. Remove all pork and set aside.

Build the sofrito

Lower heat to medium and add the remaining 1 tbs oil to the pot. Add the chopped onion and sauté 4–5 minutes until translucent. Add diced red and green bell peppers and cook another 3–4 minutes until softened. Stir in the tomato paste and cook 1–2 minutes, stirring frequently, to caramelize the paste and deepen flavor.

Simmer the sauce with pork

Add the crushed tomatoes, 1 cup stock, bay leaf, dried oregano and annatto or paprika. Scrape up any browned bits from the bottom of the pan. Return the browned pork and any accumulated juices to the pot. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 25–30 minutes until pork is tender and sauce has thickened slightly.

Add the peas

Stir the frozen peas into the pot and simmer uncovered for 4–6 minutes until the peas are heated through and tender but still bright green.

Adjust seasoning and finish

Remove and discard the bay leaf. Stir in chopped cilantro, sliced scallions, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning with more salt, pepper or lime if needed.

If the sauce is too thin, simmer uncovered a few more minutes to reduce. If too thick, stir in up to 1/4 cup additional stock or water.

Serve the pork guisantes hot over steamed white or yellow rice or with warm tortillas. Garnish with extra cilantro and sliced scallions if desired.