Chuleta Guisada

Juicy pork chops simmered and stewed in a savory Dominican-style gravy that was made for rice. Letting the meat sweat first builds that deep flavor before everything comes together. Simple, comforting, and always a hit.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 lbs bone-in pork chops, cut into pieces

• 3 tbsp sofrito

• 1 tbsp garlic paste (or garlic powder if preferred)

• 1 tbsp oregano

• 2 tsp black pepper

• 1 tbsp all-purpose seasoning

• 2 tbsp soy sauce

• 1 small red onion, sliced

• 2 tbsp achiote oil (or vegetable oil)

• 4 cups water

• ½ red bell pepper, sliced

• ½ green bell pepper, sliced

• 1 tbsp olives

• 2 tbsp tomato paste

• ½ chicken bouillon cube

• Fresh cilantro

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Step-by-Step Instructions

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1. Prep the pork chops

   
   Cut pork chops into serving-size pieces. (Don’t discard the bone pieces — they carry flavor.)

2. Season

   In a bowl, combine pork with sofrito, garlic paste, oregano, black pepper, all-purpose seasoning, soy sauce, and sliced onion. Mix thoroughly.

3. Start cooking

   In a caldero or heavy pot over medium-high heat, heat achiote oil. Add seasoned pork chops and let them sweat for 10 minutes.

4. Add liquid

   Pour 4 cups of water into the seasoning bowl and add it to the pot. Cover the pork completely.

5. Add vegetables & flavor

   Add bell peppers, olives, tomato paste, chicken bouillon, and fresh cilantro.
   Cover and cook for 30 minutes.

6. Finish

   Taste the broth for salt. Lower heat to low and cook covered for 10 more minutes.

7. Serve

   Serve hot with white rice.

Notes from My Kitchen

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1. Letting the pork “sweat” first builds flavor.

2. Always taste before adjusting salt — bouillon and soy sauce carry sodium.

3. This gravy over rice? ELITE

Yield: 4

Author: Michelle Disla

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Chuleta Guisada

Prep time: 10 MinCook time: 40 MinMarinate: 30 MinTotal time: 1 H & 20 M

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Ingredients

• 2 lbs bone-in pork chops, cut into pieces
• 3 tbsp sofrito
• 1 tbsp garlic paste (or garlic powder if preferred)
• 1 tbsp oregano
• 2 tsp black pepper
• 1 tbsp all-purpose seasoning
• 2 tbsp soy sauce
• 1 small red onion, sliced
• 2 tbsp achiote oil (or vegetable oil)
• 4 cups water
• ½ red bell pepper, sliced
• ½ green bell pepper, sliced
• 1 tbsp olives
• 2 tbsp tomato paste
• ½ chicken bouillon cube
• Fresh cilantro

Instructions

1. Prep the pork chops: Cut pork chops into serving-size pieces.
2. (Don’t discard the bone pieces — they carry flavor.)
3. Season: In a bowl, combine pork with sofrito, garlic paste, oregano, black pepper, all-purpose seasoning, soy sauce, and sliced onion.
4. Mix thoroughly.
5. Start cooking: In a caldero or heavy pot over medium-high heat, heat achiote oil.
6. Add seasoned pork chops and let them sweat for 10 minutes.
7. Add liquid: Pour 4 cups of water into the seasoning bowl and add it to the pot.
8. Cover the pork completely.
9. Add vegetables & flavor: Add bell peppers, olives, tomato paste, chicken bouillon, and fresh cilantro.
10. Cover and cook for 30 minutes.
11. Finish: Taste broth for salt.
12. Lower heat to low and cook covered for 10 more minutes.
13. Serve: Serve hot with white rice.

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