Estofado de cerdo con calabaza

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Estofado de cerdo con calabaza. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Estofado de cerdo con calabaza is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. Estofado de cerdo con calabaza is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Estofado de cerdo con calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Estofado de cerdo con calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Estofado de cerdo con calabaza is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Estofado de cerdo con calabaza using 10 ingredients and 6 steps. Here is how you can achieve it.

Aunque prefiero el estofado de ternera y con patatas, en esta ocasión opte por carne de cerdo y calabaza, cocinándolo a fuego lento, en una olla de barro y servido en platos de la abuela.

Ingredients and spices that need to be Make ready to make Estofado de cerdo con calabaza:

1. 700 g carne de paletilla de cerdo a tacos
2. 1 rodaja calabaza hermosa
3. 1/2 cebolla grande
4. 1 pimiento italiano pequeño
5. 1/2 cabeza ajos
6. 250 cl vino blanco
7. 1 cucharada maicena
8. 1 pastilla concentrado de carne
9. Aceite de oliva
10. Sal

Steps to make to make Estofado de cerdo con calabaza

1. Comenzamos cortando en juliana el pimiento y la cebolla.
   Colocamos un generoso chorro de aceite de oliva en una olla de barro, freímos en él, la cebolla y el pimiento, salamos las verduras, hasta que estén transparentes.
2. Cuando las verduras empiecen a dorarse, añadimos los trozos de carne y les damos vueltas hasta que estos cambien de color.
   Añadimos el vino, le damos unas vueltas para que se evapore el alcohol y terminamos de cubrir la carne con agua.
   Añadimos la pastilla de concentrado de carne, tapamos bajando el fuego al mínimo.
3. Cuando la carne comience a estar tierna añadimos los ajos desgranados, pero sin pelarlos.
   Dejamos cocer hasta que la carne esté tierna (alrededor de una hora).
4. Disolvemos la maicena en un vaso de agua a temperatura ambiente, la agregamos a nuestro estofado y removemos.
5. Añadimos la calabaza sin piel, ni semillas y cortada a daditos de tamaño similar a los trozos de carne.
   Tapamos nuevamente (añadiendo agua si fuera necesario) y dejamos cocer a fuego lento hasta que esté tierna la calabaza.
6. Probar por si se ha de rectificar el punto de sal y servimos.
   Buen provecho.

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