👨‍🍳 作り方

1. 1

   Season the pork or chicken pieces generously with salt and black pepper.

   💡 プロのコツ: Allow meat to marinate for at least 15 minutes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat on all sides until nicely seared. Remove meat and set aside.

3. 3

   Add chopped onions and bell peppers to the pot. Sauté until softened, about 5-7 minutes.

4. 4

   Stir in minced garlic and cook for another minute until fragrant.

5. 5

   Add chopped tomatoes and cook until they begin to break down, about 5 minutes.

6. 6

   In a small bowl, dissolve the achiote paste in a little warm water or broth. Add this mixture to the pot along with the chopped cilantro, allspice berries, and cumin.

   💡 プロのコツ: Ensure achiote paste is fully dissolved to avoid clumps.
7. 7

   Return the seared meat to the pot. Pour in the chicken broth or water, ensuring the meat is mostly submerged. Add the whole scotch bonnet pepper if using.

   💡 プロのコツ: Adjust liquid for desired stew consistency.
8. 8

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. Remove scotch bonnet pepper before serving if desired.
9. 9

   Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich and dark.

   💡 プロのコツ: The color should be a deep, dark brown.