Cerdo guisado con berenjenas

The recipe Cerdo guisado con berenjenas can be made in roughly 1 hour. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 1 calories, 0g of protein, and 0g of fat per serving. This recipe serves 6. For 3 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. It works well as a side dish. 73 people have made this recipe and would make it again. If you have habanero chili, oregano, tazas de tomate picado, and a few other ingredients on hand, you can make it. It is brought to you by Cocina Dominicana. Overall, this recipe earns a rather bad spoonacular score of 33%. Try Pepino Silvestre (Cocombro) con Cerdo Guisado, Albóndigas vegetarianas con salsa de berenjenas picantes, and Cerdo agridulce y picante con piña for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 habanero (opcional)

1 cucharadita de orégano fresco

1 pimiento morrón, cortado en pedazos pequeños

1 cebolla roja grande, cortada en cubos

2 lb de berenjena, cortada en pedazos pequeños

1 lb de cerdo para caldos cortado en piezas pequeñas

Pimienta

Sal

3 tazas de tomate picado

1 zanahoria grande cortada en cubos

Equipment:

Cooking instruction summary:

Sazona el cerdo con una cucharadita de sal y una pizca de pimienta.Calienta el aceite en una sartén pesada a fuego medio.Agrega el cerdo y dora.Agrega 3 cucharadas de agua y cuece tapado a temperatura baja. Remueve, y cuece por 25 minutos, agregando agua y removiendo cuando sea necesario para que no se queme.Agrega las zanahorias y cuece hasta que la carne esté tierna, agregando agua por cucharadas y removiendo cuando se haga necesario.Deja el agua evaporar y agrega la cebolla. Cuece removiendo hasta que las cebollas se tornen transparentes.Agrega la berenjena, pimiento morrón, tomate, orégano, ajo y habanero.Agrega 3 cucharadas de agua y cuece tapado a temperatura baja hasta que los vegetales se hayan cocidos. Agrega agua y remueve si se hace necesario.Sazona con sal y pimienta al gustoSirve con arroz blanco y ensalada

 

Step by step:


1. Sazona el cerdo con una cucharadita de sal y una pizca de pimienta.Calienta el aceite en una sartén pesada a fuego medio.Agrega el cerdo y dora.Agrega 3 cucharadas de agua y cuece tapado a temperatura baja. Remueve, y cuece por 25 minutos, agregando agua y removiendo cuando sea necesario para que no se queme.Agrega las zanahorias y cuece hasta que la carne esté tierna, agregando agua por cucharadas y removiendo cuando se haga necesario.Deja el agua evaporar y agrega la cebolla. Cuece removiendo hasta que las cebollas se tornen transparentes.Agrega la berenjena, pimiento morrón, tomate, orégano, ajo y habanero.Agrega 3 cucharadas de agua y cuece tapado a temperatura baja hasta que los vegetales se hayan cocidos. Agrega agua y remueve si se hace necesario.Sazona con sal y pimienta al gusto

2. Sirve con arroz blanco y ensalada


Nutrition Information:

Quickview
1k Calories
0.05g Protein
0.02g Total Fat
0.27g Carbs
2% Health Score
Limit These
Calories
1k
0%

Fat
0.02g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
0.27g
0%

  Sugar
0.1g
0%

Cholesterol
0.0mg
0%

Sodium
0.22mg
0%

Get Enough Of These
Protein
0.05g
0%

Vitamin C
2mg
3%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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