Fricasé | FoodieAtlas

Ingredients

2 lbs pork shoulder, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon paprika
1 teaspoon ground oregano
1 teaspoon ground turmeric
1 teaspoon ground aji amarillo (or any mild chili powder)
6 cups pork broth or water
1 cup white hominy (canned or pre-cooked)
1/2 cup fresh parsley, chopped (for garnish)
Salt to taste
For the Sauce:
2 tablespoons vegetable oil
1/4 cup ground yellow chili paste (aji amarillo)
2 cups chicken or pork broth
Salt and pepper to taste

Instructions

Prepare the Pork

In a large pot, heat the vegetable oil over medium-high heat.

Add the pork pieces and brown them on all sides. Remove the pork from the pot and set aside.

Cook the Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.

Add the Spices

Stir in the ground cumin, ground black pepper, paprika, ground oregano, ground turmeric, and ground aji amarillo. Cook for 2-3 minutes until the spices are fragrant.

Add the Broth

Return the browned pork to the pot.

Pour in the pork broth or water, ensuring the pork is fully submerged.

Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender.

Prepare the Sauce

In a separate saucepan, heat the vegetable oil over medium heat.

Add the ground yellow chili paste (aji amarillo) and cook for about 2 minutes.

Add the chicken or pork broth, stirring well to combine.

Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, then set aside.

Add the Hominy

Add the white hominy to the pot with the pork and continue to simmer for another 20-30 minutes, allowing the flavors to meld together.

Combine and Serve

Stir the prepared yellow chili sauce into the pork stew.

Taste and adjust seasoning with additional salt and pepper if needed.