Chanchitos en Chimol
Tender pork pieces marinated and cooked in a vibrant and fresh 'chimol' salsa, a classic Salvadoran relish.
🧂 Ingredients
- 1.5 lbs Pork shoulder(cut into 1-inch cubes)
- 3 medium Tomatoes(finely diced)
- 1 medium Onion(finely diced)
- 1/2 cup Cilantro(chopped)
- 1 small Jalapeño or serrano pepper(finely minced (seeds removed for less heat))
- 3 tbsp Lime juice
- 2 cloves Garlic(minced)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- 2 tbsp Vegetable oil
- 1/2 cup Water or broth
👨🍳 Instructions
- 1
In a bowl, combine the diced tomatoes, onion, cilantro, minced jalapeño, lime juice, minced garlic, salt, and pepper. This is your chimol. Set aside.
💡 Tip: Let the chimol sit for at least 15 minutes for the flavors to meld. - 2
Season the pork cubes generously with salt and pepper.
- 3
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove pork and set aside.
⏱️ 8-10 minutes per batch💡 Tip: Don't overcrowd the pan, as this will steam the pork instead of searing it. - 4
Reduce heat to medium. If there's excess oil, carefully drain some, leaving about 1-2 tablespoons. Add the pork back to the skillet.
- 5
Pour in the water or broth and bring to a simmer. Cover the skillet and cook for about 30-40 minutes, or until the pork is tender.
⏱️ 40 minutes💡 Tip: Stir occasionally and add a little more liquid if it becomes too dry. - 6
Once the pork is tender, uncover the skillet and let any excess liquid reduce slightly, about 5 minutes.
⏱️ 5 minutes - 7
Stir in about half of the prepared chimol into the pork. Cook for another 2-3 minutes, allowing the flavors to combine.
⏱️ 3 minutes - 8
Serve the chanchitos en chimol hot, topped with the remaining fresh chimol. This dish is excellent with rice and beans or tortillas.
💡 Pro Tips
- ✓Use good quality pork shoulder for the best flavor and tenderness.
- ✓Adjust the amount of jalapeño to your spice preference.
- ✓The chimol can be made ahead of time and stored in the refrigerator.
🔄 Variations
- Add a tablespoon of vinegar to the chimol for a tangier flavor.
- Include a pinch of dried oregano in the chimol.
- Serve over rice or with fried plantains.