Fricasé (Spicy pork meat stew)

Recipe By: Calphalon Team  -  Originally Published: 9/20/2011


This Bolivian dish brings on the heat, serving up tender, falling-off-the-bone pork in a savory, spicy broth.

  • Servings: Serves 8
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


2 Tbsp. oil

2 1/4 lbs. pork meat, preferably ribs, cut into 16 pieces

1 c. white onion, cut into thin strips

1 tsp. ground cumin

1/2 tsp. ground black pepper

1 tsp. crumbled oregano

4 cloves garlic, minced

1/2 c. ground cayenne pepper

1 tsp. salt

1/2 c. green onion, cut into thin strips

8 c. boiling water

1/2 c. plain bread crumbs


In a large pot or Dutch oven, heat the 2 Tbsp. oil over medium heat.  Add the pork and fry until golden.

Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion.  Stir and add the boiling water.

Cook until meat starts to come off the bones, at least two hours.  Try to maintain the initial amount of broth, adding a little water if necessary.

Shortly before serving, add bread crumbs to thicken.  Serve in a deep plate with sufficient broth. 

Garnish each plate with one cooked potato and cooked white corn.