Servings: 6 to 8
Carne guisada is a warming Mexican stew of chunks of meat (often beef, but here it’s ubiquitous pork tenderloin) simmered in a spicy tomato-based sauce. It’s perfect for adapting to a slow-cooker to make it weeknight-friendly and mostly hands-off. If you prefer, you can substitute pork butt or shoulder (see tip, below).
To substitute pork butt or shoulder, add it in large chunks along with the potatoes and onions. Cook everything on low for 8 hours, then shred the meat and stir it back into the sauce.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Found this to be lacking in fat. I was excited to find a slow cooker recipe for pork tenderloin, but ultimately I expect pork butt or shoulder would result in something closer to 5 stars. Contrary to Chef Dave's advice, I definitely would NOT use a pork loin. The recipe calls for 2 1/2 to 3 lbs. pork tenderloin cut in chunks, which just means you need to use more than one tenderloin. I easily found 2 - 1 1/2 lb. tenderloins that were both thick enough to cut in 2" chunks. Was concerned about the mixture being too spicy so cut back a bit on the jalapeno and only used 1/2 tsp. of crushed red pepper. Wish I hadn't held back, the end result needed more spice. Salt also lacking for that matter, next time I will season the pork with an additional 1/2 tsp. kosher salt. In answer a previous reviewer's question, I was surprised how well the potatoes held up, after the 5 hour cooking period, they were just tender. Served this with sour cream and sliced avocado which helped add a richness, which this lean dish needed. We liked the pork better the 2nd day tucked in corn tortillas (with lots of cheese) in an enchilada casserole with a brown chile sauce. My favorite go-to, ridiculously easy and tasty sauce recipe can be found here -- https://cookieandkate.com/2016/enchilada-sauce-recipe/ .
I am preparing to try this but was wondering about the diced potatoes cooked for 5 hours. Do they hold up or disintegrate.. or is the intent that they disappear into the sauce?
I believe this another recipe that really uses pork loin instead of the mentioned pork tenderloin. Pork tenderloins run 1 to 1 1/4# and are about 1 1/2” thick. A center cut pork loin on the 2” chunks.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.