Ivicidad de Chancho
A hearty and flavorful pork stew, 'Ivicidad de Chancho' is a comforting dish from the Ecuadorian highlands, characterized by its rich, savory broth and tender chunks of pork, often served with rice and avocado.
🧂 Ingredients
- 1.5 kg Pork shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 6 minced Garlic cloves
- 4 medium Tomatoes(diced)
- 2 tbsp Achiote paste (annatto paste)
- 1 tsp Cumin
- 1 tsp Oregano(dried)
- to taste Salt
- to taste Black pepper
- 6 cups Water or pork broth
- 1/2 cup Cilantro(chopped, for garnish)
- 1 sliced, for serving Avocado
- for serving Cooked rice
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes and achiote paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture is well combined.
- 4
Return the browned pork to the pot. Add cumin, oregano, salt, and pepper. Pour in enough water or pork broth to cover the pork.
- 5
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender. Stir occasionally and add more liquid if needed.
- 6
Taste and adjust seasoning with salt and pepper. The stew should be thick and rich.
- 7
Serve hot over cooked rice, garnished with fresh cilantro and a side of sliced avocado.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the pork in achiote paste, cumin, oregano, salt, and pepper for at least 30 minutes before cooking.
- ✓Ensure the pork is very tender before serving; this indicates it has absorbed all the flavors.
- ✓Adjust the amount of achiote paste to achieve your desired color and flavor intensity.
🔄 Variations
- Add a diced bell pepper along with the onions for extra flavor and color.
- Some recipes include a splash of beer or a bit of sugar to balance the savory notes.