Colombian Pork Stew with Creole Potatoes, Sweet Corn and Mint

Instructions

1. 1

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

2. 2

   2. Heat a wide pot or casserole over medium-high heat for 2 minutes. Add the vegetable oil and brown the pork in batches for 5 to 7 minutes, until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the scallions, garlic, and red bell pepper. Sauté for 3 minutes. Add the tomato, ground annatto, remaining cumin, and dried oregano. Cook for 6 to 8 minutes, stirring, until a thick and fragrant stew base forms.

4. 4

   4. Return the pork to the pot along with any juices it released. Add the chicken broth and lime juice, stir well, and bring to a gentle boil.

5. 5

   5. Add the creole potatoes and corn kernels. Cover partially and cook over medium-low heat for 30 minutes, stirring once or twice, until the potatoes are tender and the pork is juicy.

6. 6

   6. Uncover and cook 5 more minutes so the broth reduces slightly and takes on a classic Colombian sudado texture. Stir in the fresh mint and half of the fresh cilantro during the last minute of cooking.

7. 7

   7. Taste and adjust salt if needed. Serve hot, finishing each portion with the remaining fresh cilantro on top.

8. 8

   8. If you want to reheat it, warm it in a covered pot over low heat until it reaches 74°C / 165°F in the center before serving.