Category Archives: Argentinian

Cumin Pork and Sweet Potato Guiso



Guiso de Carne
Guiso de Carne

This delicious guiso, or stew, has pieces of tender pork, cumin and other seasonings, sweet potatoes, and raisins. The sweet and mildly spicy flavors come together beautifully for a simple one dish meal. Serve pork and sweet potato stew over rice, with a side of arepas. Leftovers make an excellent filling for empanadas.


  • 1-2 pounds of pork shoulder, cut into 1 inch cubes

  • 1 teapsoon cumin

  • 2 tablespoons flour

    • 3 tablespoons vegetable oil
    • 1 tablespoon butter
    • 1 large yellow onion, thinly sliced
    • 2 sweet potatoes
    • 2 cups chicken broth
    • 1 packet sazon Goya with achiote and cilantro (optional)
    • 3/4 cups raisins
    • Salt and pepper to taste


    1. In a heavy, deep-sided skillet, heat 1 tablespoon of vegetable oil with 1 tablespoon butter. Add the onions and cook over medium low heat, stirring occasionally, until soft and golden brown (about 10 minutes).

    2. While the onions are cooking, toss the cubed pork with the cumin, flour, sazon Goya (if using) and salt and pepper.

    3. Heat the remaining 2 tablespoons of oil in a separate skillet, add pork pieces, and sauté until well-browned on all sides (work in batches if necessary). Remove pork to a plate and set aside.

    4. Add 1 cup chicken broth to the skillet and deglaze, scraping up any pieces of pork from the pan with a wooden spoon. Add chicken broth to onion mixture.

    5. Add the pork to onion mixture, along with enough chicken broth to cover. Simmer gently for 1 hour.

    6. Peel the sweet potatoes and cut into 1-inch cubes. Add the sweet potatoes to the stew with the raisins and simmer until the pork and the sweet potatoes are tender, about 45 minutes more. Season with salt and pepper to taste.

    • Prep Time: 15 minutes
    • Cook Time: 105 minutes
    • Total Time: 120 minutes
    • Yield: Serves 4-6.

Chimichurri Sauce


I came back from Buenos Aires this summer and all I can think about is Cafe Con Leche, Medialunas, Chimichurri Sauce, Torta de Calabaza and of course, Dulce de Leche. Here is an easy recipe for Chimmichurri from Sabrina’s Latin Kitchen that you can make under 15 minutes. Store it in nice Mason Jars in the fridge and voila you have a nice tasty sauce that’s ready to go all week long. This is my go to condiment and I put in on everything chicken, carne asada, vegetables, eggs, rice, ice cream, no just kidding, but I do love it  on just about everything.  Great on Tapas on your Tortilla Espanola or Pollo Al Ajillio.

Not to mention, with all the nice chlorophyll your getting from the parsley and cilantro it’s a healthy sauce that you can’t over dose on. Enjoy ! Buen Provecho !


  • 1 cups packed fresh Italian parsley leaves

  • 1 cup packed Cilantro

  • 1/4 cup packed fresh Oregano leaves (or 4 teaspoons dried oregano)

  • 4 medium garlic cloves, peeled and smashed

  • 1/4 cup red wine vinegar

  • 1/2 teaspoon Paprika

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

  • 1 cup extra-virgin olive oil



  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.

  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The Chimichurri will keep in the refrigerator for up to 1 week.