Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of pork shoulder cubes and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the pork in batches until browned on all sides, removing the pork as it browns.

3. 3

   Add 1 large finely chopped red onion, 4 minced garlic cloves, and 1 large finely chopped red bell pepper to the pot, sautéing for 8 minutes until softened, then stir in 8 crushed green cardamom pods, 1 teaspoon ground cumin, 1/2 teaspoon ground achiote, and 1/2 teaspoon dried oregano and cook for 1 minute until fragrant.

4. 4

   Pour in 1/2 cup light beer and scrape up any browned bits from the bottom of the pot, then return the seared pork to the pot.

5. 5

   Add 1/2 cup naranjilla juice, 1/2 cup fresh orange juice, and 1 cup chicken broth, ensuring the pork is mostly submerged, then bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and let the stew slow cook for 2.5 to 3 hours, or until the pork is fork-tender.

7. 7

   If desired, create a slurry with 1 tablespoon all-purpose flour and 2 tablespoons cold water, stir it into the stew, and simmer for an additional 5 minutes to slightly thicken the sauce.

8. 8

   Taste and adjust seasonings with additional salt or pepper as needed before serving this authentic Ecuadorian Seco de Cerdo.