🧂 Ingredients
- 1.5 lbs Pork shoulder(cut into 1-inch cubes)
- 3 tbsp Peanut butter(unsweetened)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 0.5 cup Chicken broth(warmed)
- 1 cup Coconut milk
- 1 tsp Achiote powder
- 0.5 tsp Cumin
- 0.5 tsp Coriander
- 0.5 tsp Chili flakes(or to taste)
- Salt(to taste)
- Black pepper(to taste)
- 2 tbsp Vegetable oil
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the pork cubes dry and season with salt and pepper. Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove pork and set aside.
- 2
Add the chopped onion and minced garlic to the pot. Sauté until softened, about 5 minutes. Add the chopped tomatoes, achiote powder, cumin, coriander, and chili flakes. Cook for another 2 minutes until fragrant.
- 3
Stir in the peanut butter until combined. Pour in the warmed chicken broth and coconut milk. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 4
Return the seared pork to the pot. Cover, reduce heat to low, and simmer for 1 to 1.5 hours, or until the pork is tender.
- 5
Taste and adjust seasoning with salt and pepper if needed. The sauce should be thick and creamy.
- 6
Serve hot, garnished with fresh cilantro. It is traditionally served with white rice.
💡 Pro Tips
- ✓Using unsweetened peanut butter is key for the best flavor balance.
- ✓If the sauce is too thick, add a little more chicken broth or water to reach desired consistency.
- ✓For a smoother sauce, you can blend the sauce before returning the pork to the pot.
🔄 Variations
- Add diced sweet potatoes or carrots to the stew during the last 30 minutes of cooking.
- For a spicier version, increase the amount of chili flakes or add a finely chopped jalapeño with the onions.