Colombian Pork Stew with Guava, Creole Potatoes and Corn

Instructions

1. 1

   1. In a bowl, combine the pork loin with 1 tablespoon (15 ml) vegetable oil, lime juice, ground cumin, annatto or paprika, 1 teaspoon salt and black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot or Dutch oven over medium-high heat. Add the remaining tablespoon of vegetable oil and brown the pork for 5 to 7 minutes, turning it to sear on all sides. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, white onion, vine tomato, garlic and red bell pepper. Cook for 8 minutes over medium heat, stirring, until a thick and fragrant hogao forms.

4. 4

   4. Stir in the ripe guava purée, grated panela, half of the fresh cilantro and the bay leaves. Mix for 2 minutes to blend the flavors.

5. 5

   5. Return the pork to the pot and pour in the hot chicken broth or water. Once it comes to a boil, reduce to medium-low heat, cover and cook for 25 minutes.

6. 6

   6. Add the creole potatoes and the corn pieces. Adjust with the remaining salt if needed. Cover again and cook for 30 to 35 more minutes, until the pork is tender, the creole potatoes are cooked through and the sauce is slightly thickened.

7. 7

   7. If you want a more concentrated sauce, uncover the pot and cook for 5 additional minutes over medium heat. Remove the bay leaves.

8. 8

   8. Turn off the heat, add the remaining fresh cilantro and let the stew rest for 3 minutes before serving. Serve hot.

9. 9

   9. Optional for finishing: if you prefer to finish the dish in the oven, transfer the oven-safe pot or a covered baking dish to a preheated oven at 350°F (175°C) for 15 minutes after step 5, then continue with step 6 on the stovetop.