Serves 1
Directions
- 1Heat 3 tbsp of extra virgin olive oil in a pan, add the chopped garlic cloves, sauté, then add the diced onion and a pinch of salt.
- 2Place the sautéed garlic and onion into a blender cup, add the oregano, sweet paprika, cumin, thyme, saffron threads, and white wine. Blend until smooth.
- 3Season the chopped pork with salt and pepper, then brown it in the same pan used for the sofrito with 3-4 tbsp of olive oil.
- 4Pour the blended sauce into the pan with the meat, add bay leaves and a chili pepper.
- 5Evaporate the wine for 5 minutes, then add 500ml of water.
- 6Cover the pan and cook at medium heat.
- 7Peel and dice the potatoes, then deep-fry them in batches in abundant olive oil until cooked.
- 8Drain the fried potatoes on paper towels and add them to the cooked meat.
- 9Stir and cook for 5 minutes to let the potatoes absorb the sauce.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 whole garlic clove
- 1 whole onion
- salt (optional)
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1/2 tsp cumin
- 1 tsp thyme
- 1 pinch saffron threads
- 200 ml white wine
- 1 kg pork shoulder (cabezada), chopped
- black pepper (optional)
- 3-4 tbsp olive oil
- 2 whole bay leaf
- 1 whole chili pepper (optional)
- 500 ml water
- 600 g potatoes, peeled and diced
Equipment
panwooden spoonblender cupimmersion blendermixing bowlchef's knifeskimmerpaper towelspan lid
Tips
- The chili pepper is optional.
- If you want more sauce, you can add some water during the cooking process, but for this recipe, the amount of water is perfect.
- Fry the potatoes at medium-high heat so they cook perfectly.
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