Traditional Bolivian Fricasé Recipe

Ingredients

2 pounds of pork shoulder, cut into chunks
2 cloves of garlic, minced
1 large onion, chopped
1 teaspoon of cumin
1 teaspoon of oregano
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
2 tablespoons of vegetable oil
1 cup of chicken broth
2 large potatoes, peeled and cut into chunks
1 can of hominy, drained and rinsed
Salt and pepper to taste
2 tablespoons of fresh chopped cilantro for garnish

Steps and instructions

Season the pork shoulder chunks with salt, pepper, cumin, oregano, turmeric, and paprika. Let it marinate for at least 30 minutes.
Heat the vegetable oil in a large pot over medium heat. Add the pork to the pot and brown on all sides. Remove the pork from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
Return the pork to the pot and add the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about an hour or until the pork is tender.
Add the potato chunks and the drained hominy to the pot. Cover the pot again and let it simmer for another 30 minutes, or until the potatoes are cooked through.
Check the seasoning and add more salt, pepper, or spices if necessary.
Serve the fricasé hot, garnished with the chopped cilantro.

Tools for making

Large pot - for cooking the fricasé
Cutting board - for preparing ingredients
Chef's knife - for cutting the pork shoulder, onion, and garlic
Measuring spoons - for accurately measuring the spices
Vegetable peeler - for peeling the potatoes
Wooden spoon - for stirring the ingredients while cooking
Can opener - for opening the can of hominy
Ladle - for serving the fricasé
Soup bowls or plates - for serving the fricasé

Recipe variations

Use chicken instead of pork for a chicken fricasé.
Replace the pork with beef chunks for a beef fricasé.
Add vegetables such as carrots, bell peppers, or peas to the recipe.
For a spicier version, add chili powder or red pepper flakes to the seasoning.
Make it vegetarian by substituting the meat with tofu or tempeh.
Include mushrooms for an earthy flavor.
Experiment with different herbs and spices such as thyme, rosemary, or bay leaves.
Add a splash of white wine or vinegar to the cooking liquid for extra tanginess.
Serve the fricasé over rice, pasta, or quinoa for a heartier meal.
Garnish with fresh parsley or green onions instead of cilantro.

Recipe overview

Get ready to transport your tastebuds with this hearty and flavorful Fricasé recipe. This dish is a satisfying stew made with tender chunks of pork shoulder, aromatic spices, and hearty vegetables. The unique combination of ingredients like hominy and spices such as cumin and oregano, create a symphony of flavors that is sure to impress. This recipe requires some simmering time, so it's perfect for a leisurely weekend or a slow-cooker weekday meal. Serve this dish hot, garnished with fresh chopped cilantro for an added burst of flavor. Whether you're new to international cuisine or a seasoned pro, this Fricasé recipe is a delicious addition to your culinary repertoire.

Common questions

Can I use a different type of meat? Yes, you can substitute pork shoulder with chicken, beef, or even lamb for a different variation of fricasé.
Can I make this recipe in a slow cooker? Absolutely! Brown the pork and sauté the onions and garlic before transferring everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I freeze the leftovers? Yes, fricasé can be frozen for up to 3 months. Allow the dish to cool completely, then transfer it to airtight containers or freezer bags before freezing. Thaw in the refrigerator overnight before reheating.
What can I serve with fricasé? Fricasé is often served with white rice or crusty bread to soak up the flavorful sauce. It pairs well with a side of green salad or steamed vegetables.
Can I adjust the spice level? Certainly! If you prefer a spicier fricasé, you can add a pinch of cayenne pepper or crushed red pepper flakes to the marinade or adjust the amount of paprika to your liking.

Serving dishes and utensils

Cutting board - For preparing and cutting ingredients
Chef's knife - For chopping and slicing
Large pot - For cooking the fricasé
Wooden spoon - For stirring and mixing
Measuring spoons - For precise measurement of spices
Tongs - For handling and flipping the pork
Ladle - For serving the fricasé
Soup bowls - For serving the fricasé
Garnish sprigs - Optional for decorating the dish

Origin stories

Fricasé, a hearty and comforting stew, has its roots in the culinary traditions of Bolivia, particularly in La Paz. The dish is believed to have been influenced by French cuisine, as the term "fricasé" is French in origin. However, the Bolivian rendition is truly unique, with the incorporation of local ingredients such as hominy and pork. Traditionally, Fricasé is consumed in the early morning hours after a night of partying, as it is known to be a cure for hangovers. It's also common during the cold winter months, bringing warmth and comfort to families gathered around the table. This humble stew is a testament to the blending of cultures and the adaptability of recipes passed down through generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.