If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Spicy Pork Stew or What do I do with all that leftover Pernil?

      I had  a sizeable piece of Ingrid Hoffman’s delicious Cuban Pernil, which of course I had to cook in order to post. I also had, in abundance, the great-tasting Pigeon Peas and Rice I made as a side.  I could hardly get enough of that dish and it re-heats easily and well. But in my experience, roasted pork doesn’t.   So out of a nice solid piece of well-seasoned meat, I made stew.  It’s an absolute winner and an ideal cold weather dish. And you can make it even if you don’t have any Pernil lying about.  It works as beautifully with fresh pork as it does with cooked.

      I found everything I need in the “Goya” section of the supermarket.  Now this dish will open your sinuses.  It’s not for the faint of heart.  But the sauce is tamed when it comes in contact with the Pigeon Peas and Rice.   And I served it with a simple green salad which contrasted nicely to the spicy pork.  Here goes:




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