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
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).
While the onions are cooking, toss the cubed pork with the cumin, flour, sazon Goya (if using) and salt and pepper.
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.
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.
Add the pork to onion mixture, along with enough chicken broth to cover. Simmer gently for 1 hour.
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.