CHANCHO EN OLLA DE BARRO Y PURÉ

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

Cut pork shoulder into large chunks.

Season pork with garlic, cumin, oregano, salt, and black pepper.

Heat olive oil in a clay pot over medium heat until shimmering.

Sear pork pieces until browned on all sides, about 5-7 minutes.

Add chopped onion and bell pepper to the pot, cooking until softened, about 3-4 minutes.

Pour in water to cover the pork and add bay leaves.

Cover the pot and simmer on low heat for 2-3 hours until pork is tender.

Meanwhile, peel and chop potatoes into chunks.

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and return to pot; mash with butter and milk until creamy.

Season mashed potatoes with salt and pepper to taste.

Once pork is tender, remove from heat and let rest for 10 minutes.

Serve pork with its sauce over a bed of mashed potatoes, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens