Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1 kilogram of pork shoulder and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and brown the seasoned pork shoulder on all sides, then remove the pork and set it aside.

3. 3

   In the same pot, add 1 large diced white onion, 1 medium diced red bell pepper, and 4 minced cloves of garlic, cooking for 5-7 minutes until softened, then stir in 1 teaspoon of annatto paste and cook for 1 minute more.

4. 4

   Stir in 2 tablespoons of aji amarillo paste, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 3 whole star anise pods, cooking for 2 minutes until fragrant.

5. 5

   Pour in 1 cup (240 milliliters) of fresh orange juice and 2 cups (480 milliliters) of chicken or vegetable broth, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the browned pork to the pot, add 2 medium sweet potatoes peeled and cut into 2-inch chunks, bring the mixture to a simmer, then cover the pot and cook on low heat for 2.5 to 3 hours, or until the pork is fork-tender.

7. 7

   Remove the star anise pods, shred or cube the pork as desired, and stir in 1/4 cup of chopped fresh cilantro before serving the stew hot.