Hearty Bolivian Fricasé with Hominy and Chili

A vibrant and spicy Bolivian classic.

Experience the rich, spicy, and comforting flavors of Bolivian Fricasé, slow-cooked pork in a robust chili sauce, paired perfectly with hominy.

3 h
6
Intermediate

Ingredients

For the Pork

3 lbs bone-in pork shoulder

cut into chunks

4 cups water

1 tsp salt

1/2 tsp black pepper

For the Chili Sauce

3 dried guajillo chilies

seeded and soaked

3 tbsp canola oil

1 medium onion

chopped

2 cloves garlic

minced

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground black pepper

For the Hominy

2 cups canned hominy

drained and rinsed

1/2 tsp salt

For Garnishing

Fresh cilantro leaves

Sliced red onion

Preparation

Marinating the Pork

Season Pork

Season the pork with salt and pepper.

Marinate

Let it marinate for at least 30 minutes in the refrigerator.

Rest

Bring to room temperature before cooking.

Preparing the Chili Sauce

Blend Chilies

Blend soaked guajillo chilies with 2 cups of water until smooth.

Ensure that the chili seeds are removed, as they can make the sauce bitter. Pro Tip: Soak chilies in hot water to soften them quickly.

Sauté Aromatics

Heat oil in a pan, sauté onion and garlic until translucent.

Add Spices

Add cumin, oregano, and black pepper, and cook for another 2 minutes.

Cooking Process

Brown Pork

Sear marinated pork chunks in a large pot until they're evenly browned.

Make Sauce

Add the blended chili mixture to the pot and bring to a boil.

Simmer

Reduce the heat to low and let the pork simmer for 2 hours or until tender.

Plating & Serving

Hearty Bolivian Fricasé with Hominy and Chili

FaUtensils

Serve

Serve the Fricasé over a bed of hominy in shallow bowls, garnished with fresh cilantro and red onion slices for added zest and color.

Sauce Pairings

Spicy chili sauce

Drizzled over the pork

Lime wedges

For a zesty finish

Garnishes & Accompaniments

Fresh cilantro leavesSliced red onion

Perfect Sides

Warm corn tortillas

Avocado slices