Entree: Spain – Canary Islands – Carne Fiesta (Canary Islands braised pork with mojo and peppers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork shoulder, boneless, cut into 1½-inch (3–4 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 2 red bell peppers, about 10 oz (300 g), seeded and sliced
- 1 cup (240 ml) dry white wine
- 1 can (14 oz/400 g) diced tomatoes
- 1 cup (240 ml) chicken or pork stock
- 3 tbsp (45 ml) mojo rojo (Canarian red pepper sauce) or substitute 2 tbsp (30 ml) red pepper paste blended with 1 tbsp (15 ml) sherry vinegar and 1/2 tsp smoked paprika
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lb (450 g) small new potatoes, halved (optional, for serving)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped

Instructions

1. Pat pork cubes dry and season with salt and pepper. Heat olive oil in a wide heavy pot or Dutch oven over medium-high heat.
2. Brown the pork in batches until well caramelized on all sides, about 3–4 minutes per side; transfer browned pork to a plate.
3. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Add garlic and sliced peppers and cook until peppers begin to soften, about 4 minutes.
4. Stir in smoked paprika and cumin and cook 30 seconds to bloom the spices. Add mojo rojo and tomato, stirring to combine.
5. Return the browned pork to the pot, pour in white wine and stock, and add the bay leaf. Bring to a simmer, then reduce heat to low.
6. Cover and braise gently for 1 to 1¼ hours, until the pork is tender and the sauce has thickened. Stir occasionally and skim fat if needed.
7. If serving with potatoes, simmer the halved new potatoes in the braising liquid for the final 20–25 minutes until tender, or cook separately and toss with a little mojo.
8. Remove the bay leaf, taste and adjust seasoning. Sprinkle with chopped cilantro or parsley and serve hot with papas arrugadas or crusty bread.