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Seco de Chicha de Jora con Cerdo
A rich and flavorful pork stew slow-cooked in 'chicha de jora' (a fermented corn beverage), creating a tender meat dish with a complex, slightly tangy, and earthy sauce. This is a hearty and traditional Ecuadorian comfort food.
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- 1.5 kg Pork shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 medium Red onion(finely chopped)
- 6 minced Garlic cloves
- 2 tbsp Aji amarillo paste
- 1 tsp Cumin
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 750 ml Chicha de jora(or substitute with a mix of light beer and water)
- 1/2 cup Cilantro(chopped, for garnish)
- 1/4 cup Green onions(chopped, for garnish)
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- 1
Pat the pork cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove the pork and set aside.
- 3
Reduce the heat to medium. Add the chopped red onion to the pot and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic, aji amarillo paste, cumin, coriander, and turmeric. Cook for another 2 minutes, stirring constantly, until fragrant.
- 4
Return the seared pork to the pot. Pour in the chicha de jora, ensuring the liquid covers about two-thirds of the pork. Bring to a simmer, then reduce the heat to low.
- 5
Cover the pot and let it simmer gently for at least 2 hours, or until the pork is very tender and falling apart. Stir occasionally, and add a little water or more chicha if the sauce becomes too dry.
- 6
Once the pork is tender, remove the lid and continue to simmer for another 15-20 minutes to allow the sauce to thicken to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- 7
Serve the Seco de Chicha de Jora hot, garnished with fresh chopped cilantro and green onions. It is traditionally served with white rice and a simple salad.
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- âThe quality of the chicha de jora significantly impacts the final flavor. If using a substitute, aim for a balance of malty and slightly acidic notes.
- âSlow and low cooking is key to achieving tender pork.
- âFor a thicker sauce, you can mash some of the cooked pork against the side of the pot.
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- Add a bay leaf during the simmering process for added aroma.
- Some recipes include a tablespoon of ground peanuts for a richer sauce.
- Can be made with beef or lamb, adjusting cooking times accordingly.