Entree: Colombia – Llanos – Pisillo de Chigüire (Shredded and sautéed capybara meat cooked with onions, peppers, and tomatoes in a savory Llanos style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 38 min

Total 1 hr 58 min

Ingredients

- 2 lb (900 g) capybara meat, trimmed and cut into large pieces (to be shredded after cooking)
- 3 tbsp (45 ml) lard or unsalted butter (or 3 tbsp (45 ml) vegetable oil)
- 1 large onion, about 8 oz (225 g), finely chopped
- 1 medium green bell pepper, about 6 oz (170 g), finely chopped
- 4 cloves garlic, minced (about 20 g)
- 3 medium tomatoes, about 12 oz (340 g), seeded and diced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika or annatto (achiote) powder
- 1 bay leaf
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) white vinegar or citrus juice (to brighten)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or culantro
- Cooked white rice or arepas, for serving

Instructions

1. Season the capybara pieces with 1/2 tsp salt and 1/4 tsp pepper. In a heavy pot, brown the meat in 2 tbsp (30 ml) lard or oil over medium-high heat, turning to color all sides, about 6–8 minutes.
2. Add the bay leaf and enough stock to cover half the meat, reduce heat to low, cover, and simmer until very tender and falling apart, about 1 to 1 1/2 hours. Remove the meat and reserve the cooking liquid.
3. Shred the meat with two forks or by hand into bite-sized strands; set aside. Strain and reserve 1/2 cup (120 ml) of the cooking liquid for later.
4. In a large skillet, heat the remaining 1 tbsp (15 ml) lard or oil over medium heat. Add the chopped onion and green pepper and cook until softened and starting to caramelize, about 6–8 minutes.
5. Add the garlic and cook 1 minute more, then stir in the diced tomatoes, cumin, and annatto or smoked paprika. Cook until tomatoes break down and the mixture is saucy, about 6–8 minutes.
6. Return the shredded capybara to the skillet, add the reserved 1/2 cup (120 ml) cooking liquid and 1 tbsp (15 ml) vinegar or citrus juice, and simmer uncovered until the flavors meld and the mixture is slightly reduced, about 10 minutes. Adjust salt and pepper to taste.
7. Stir in chopped cilantro, remove the bay leaf, and serve hot with rice or arepas.