Carne de Cerdo Guisada con Tayota

This carne de cerdo guisada is one of those big pot meals that brings everybody to the kitchen before you even call them. The pork cooks down tender in that rich, seasoned sauce, and the tayota soaks up every bit of flavor.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 5 lbs cubed pork shoulder (or picnic)

• 3 tbsp garlic paste

• 3 tbsp sofrito

• 2 tbsp ranchero seasoning

• 2 tbsp adobo

• 1 tbsp black pepper

• 1 tbsp soy sauce

• Olives + a splash of olive juice

• 1 small red onion, sliced

• 2 bell peppers, sliced

• ⅓ cup oil (achiote oil or oil of choice)

• 4 cups water

• 3 tayotas (chayote), peeled and cubed (or potatoes)

• 2 tbsp tomato paste

• Fresh cilantro

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Step-by-Step Instructions

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1. Prep & season the pork

   Clean the pork with vinegar and limes.
   In a large bowl, season with garlic paste, sofrito, ranchero, adobo, black pepper, soy sauce, olives (plus a little olive juice), sliced onion, and bell peppers.
   Toss well to combine. Cover and marinate for 1 hour.

2. Start the stew
   

   Heat oil in a large pot over medium-high heat.
   Add the marinated pork and allow it to sweat for 10 minutes.

3. Add liquid & cook
   

   Add 4 cups of water to the seasoning bowl, swirl to capture all the flavor, and pour it into the pot. Cover and cook for 45 minutes.

4. Prep the tayota

   While the pork cooks, wash, peel, and cube the tayota. (Tayota, also known as chayote, has a waxy residue when handled. Use gloves if needed. Potatoes can be substituted.)

5. Build flavor

   After 45 minutes, check for salt. Add tomato paste, stir well, and cover for 10 minutes.

6. Add tayota & finish

   Add the cubed tayota and fresh cilantro. Cover and cook for the final 20 minutes. Do not overcook — tayota can become mushy.

7. Serve

   Serve warm, traditionally with moro de guandules and a green salad.

Notes from My Kitchen

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1. Letting the pork sweat first builds deep flavor before adding water.

2. Tayota should stay tender but slightly firm.

3. Ranchero seasoning gives pork dishes an extra layer of depth

4. Swap out tayota for potatoes!

Yield: 8

Author: Michelle Disla

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Carne de Cerdo Guisada con Tayota

Prep time: 20 MinCook time: 1 H & 15 MMarinate: 1 HourTotal time: 2 H & 35 M

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Ingredients

• 5 lbs cubed pork shoulder (or picnic)
• 3 tbsp garlic paste
• 3 tbsp sofrito
• 2 tbsp ranchero seasoning
• 2 tbsp adobo
• 1 tbsp black pepper
• 1 tbsp soy sauce
• Olives + a splash of olive juice
• 1 small red onion, sliced
• 2 bell peppers, sliced
• ⅓ cup oil (achiote oil or oil of choice)
• 4 cups water
• 3 tayotas (chayote), peeled and cubed (or potatoes)
• 2 tbsp tomato paste
• Fresh cilantro

Instructions

1. Clean the pork with vinegar and limes.
2. In a large bowl, season with garlic paste, sofrito, ranchero, adobo, black pepper, soy sauce, olives (plus a little olive juice), sliced onion, and bell peppers.
3. Toss well to combine. Cover and marinate for 1 hour.
4. Heat oil in a large pot over medium-high heat.
5. Add the marinated pork and allow it to sweat for 10 minutes.
6. Add 4 cups of water to the seasoning bowl, swirl to capture all the flavor, and pour it into the pot. Cover and cook for 45 minutes.
7. While the pork cooks, wash, peel, and cube the tayota. (Tayota, also known as chayote, has a waxy residue when handled. Use gloves if needed. Potatoes can be substituted.)
8. After 45 minutes, check for salt. Add tomato paste, stir well, and cover for 10 minutes.
9. Add the cubed tayota and fresh cilantro. Cover and cook for the final 20 minutes. Do not overcook — tayota can become mushy.
10. Serve warm, traditionally with moro de guandules and a green salad.

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