I’ve previously published individual recipes here for homemade adobo, recaíto, and sazón. This dish is where they all come together. Figuring out how to make each component from scratch was borne out of necessity–there was a time that my spouse and I made carne guisada so often that we were constantly running out of these
Awhile back, I had a pound of defrosted ground meat in my fridge and a bunch of wilting produce and was struggling to come up with a ‘clear the crisper’ recipe to use it all up. So I went “aGoogling” for recipes including pork, cilantro, and scallions. The results made it clear to me that
I’m a huge fan of one-pot soups and stews especially as the weather cools, but I get bored making the same dishes year after year. I’ve long abandoned the classic “peas and carrots”-based stews I grew up on in search of something a little heartier and more interesting. This dish appeals to me because it
