This is not my traditional Puerto Rican beef stew. Of course, the main ingredient of that one is beef. So, as I always do, I said I’ll make it with pork tenderloin. Why? Why not? Contrary to regular beef, pork tenderloin cooks so fast, and is already tender. BOOM!
Approx. Prep and Cook Time: 40 to 45 Minutes (mostly prepping)
Approximate Cost: $9.10 or $2.28 per serving
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
½ of 1 pork tenderloin cut in small chunks ($2.00)
1 med. onion, chopped (.30)
5 garlic cloves, chopped (.15)
1 tbsp. AdoboChon (or to-taste) (.10)
2 ½ tbsp. Angie’s basting olive oil to marinate (.40)
3 med size red potatoes, peeled and cut in chunks (1” approx.) ($1.20)
2 of my frozen Sofrito discs (or 2 tbsp. of your Sofrito) (.50)
1 envelope of Sazón (.30)
1 c. tomato sauce (.50)
1 c. diced tomatoes (.70)
2 ears of corn cut in 4 pieces ($1.45)
2 ½ c. (or less for thicker) of chicken stock or broth (or water if you don’t have it) ($1.50)
Clean the pork tenderloin of any fat and cut in approx. 1” chunks. Then season with 1 tbsp. AdoboChon and 1 ½ tbsp. of my basting olive oil. Refrigerate.
In a saucepan with a bit salted water, add the chunked potatoes, corn and cook until half way tender. Remove from the water. (do not discard the water, use if you don’t have broth.)
Sautee the pork chunks in its own basting oil marinate until a bit golden. Remove from skillet and refrigerate briefly until time to add them to the stew.
In the same skillet with 1 tbsp. of my basting olive oil Sautee the onion, then add the garlic and cook all until golden brown, finally, add the Sofrito. Then move to your stew pot.
At this point add the potatoes, 1 envelope of Sazón, 1 c. tomato sauce, 1 c. diced tomatoes, corn, 3 c. of chicken stock or broth (or water if you don’t have it). Cook in med. to med-low for about 10 minutes. Add the pork tenderloin chunks and cook for 5 minutes. If you prefer, adjust seasoning to-taste. Done! Allow to rest for few minutes, then time to start to plate.
Note: You can make some rice to go with my dish.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.