Entree: Argentina – Guiso Criollo de Cerdo (Argentine-style creole pork stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 medium tomatoes, approx. 1.1 lb (500 g) total, roughly chopped
- 1 medium white onion, approx. 10 oz (285 g), diced
- 4 cloves garlic, approx. 0.42 oz (12 g), minced
- 2 medium carrots, approx. 6 oz (170 g), diced
- 2 stalks celery, approx. 3 oz (85 g), diced

Show original ingredient measurements

- 2 lb (907 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 medium tomatoes, approx. 1.1 lb (500 g) total, roughly chopped
- 1 medium white onion, approx. 10 oz (285 g), diced
- 4 cloves garlic, approx. 12 g, minced
- 2 medium carrots, approx. 6 oz (170 g), diced
- 2 stalks celery, approx. 3 oz (85 g), diced

Instructions

1. Heat a heavy pot over medium-high heat and add the cubed pork; brown on all sides in the pork’s rendered fat, working in batches if needed; remove browned pork and set aside.
2. Lower heat to medium and add the diced onion, carrot, and celery to the pot; cook until softened and translucent, about 6–8 minutes.
3. Add the minced garlic and cook 1 minute until aromatic.
4. Stir in the chopped tomatoes, return the browned pork to the pot, mix well, and bring to a gentle simmer.
5. Cover partially and cook over low heat, stirring occasionally, until pork is tender and the stew has thickened slightly, about 1 1/4 to 1 1/2 hours.
6. Adjust texture by breaking down some tomatoes against the side of the pot if a thicker sauce is desired; serve hot with the chunky vegetables and pork.