Pork and Tree Tomato Stew with Lupins over Yuca Tigrillo

Instructions

1. 1

   1. Season the pork cubes with 1 teaspoon of the salt, black pepper, cumin, and half of the annatto. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a wide pot, heat 1 tablespoon of oil over medium-high heat. Brown the pork in batches for 6 to 8 minutes until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the red onion, garlic, red bell pepper, and the remaining annatto. Cook for 4 minutes over medium heat, stirring until the onion softens.

4. 4

   4. Add the tree tomato, roma tomato, and panela. Cook for 5 minutes, lightly crushing the tomatoes to create a rustic base.

5. 5

   5. Return the pork to the pot, pour in the hot chicken stock or water, and add half of the cilantro. Once it comes to a boil, reduce the heat, partially cover, and cook for 40 minutes, stirring occasionally, until the pork is tender and the sauce thickens. Adjust with the remaining salt to taste.

6. 6

   6. Meanwhile, place the yuca in a pot with enough water and a pinch of salt. Cook for 25 to 30 minutes until very tender. Drain, remove the fibrous core, and mash the yuca while still hot.

7. 7

   7. In a large skillet, heat the butter with the remaining tablespoon of oil over medium heat. Add the white onion and cook for 2 minutes. Stir in the lupins and sauté for 2 more minutes.

8. 8

   8. Add the mashed yuca to the skillet, mix well, and pour in the milk gradually until you get a soft but thick texture. Stir in 120 g (4 oz) of the fresh cheese and mix until slightly melted. Add the lime juice and adjust salt.

9. 9

   9. Preheat the oven to 200 °C / 400 °F. Spread the remaining fresh cheese on a small baking tray or oven-safe dish and bake for 6 to 8 minutes, until heated through and lightly golden at the edges.

10. 10

    10. Finish the stew with the remaining chopped cilantro and cook 1 minute more. Serve a generous layer of yuca and lupin tigrillo, spoon the pork stew over it, and top with the warm lightly browned fresh cheese from the oven.