PEPIAN DE CHOCLO CON CHANCHO

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner and more affordable than pork.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can be lower in calories and cost.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

White pepper can be a milder alternative.

Prepare 500 grams of corn by removing the kernels from the cob.

Boil 420 grams of pork chops (with bones removed) in water to create a broth.

In a skillet, heat vegetable oil and sear the pork pieces until golden brown, about 5-7 minutes.

Remove the pork and set aside.

In the same skillet, add chopped onion and sauté until translucent, about 2-3 minutes.

Add 1 tablespoon of garlic and sauté for another minute until fragrant.

Stir in 2 tablespoons of ají mirasol and sauté for 2 minutes until well combined.

Add chopped cilantro and season with salt, pepper, and cumin to taste; sauté for another 1-2 minutes.

Blend the corn kernels with some of the pork broth until smooth, then set aside.

Return the seared pork to the skillet with the sautéed vegetables.

Pour in the pork broth and bring to a simmer; cover and cook for 10 minutes.

Add the blended corn mixture to the skillet and stir well to combine.

Cook for another 12-15 minutes, stirring frequently to prevent sticking.

Adjust seasoning with salt and add more broth if necessary to achieve desired consistency.

Cooking Techniques

Equipment Needed

Spice Level: