Tacohuaco

Pork hotpot

Gluten freeDairy freeNo refined sugar

180 min, requires preparation the day before

Russian
cuisine
ChristmasNew YearDinnerWarmingCelebrationPotatoesDutch ovenStewLunch

This is a perfect dish for a winter dinner, or even a Christmas or New Year celebration dinner. Incredibly warming — almost hugging you with its warmness. And you could make enough for a few days or a big crowd of friends or relatives.

Keywords: hot pot, жаркое

Ingredients

Yields 6 portions

  1. 1⅕ kg of starchy potatoes
  2. 600 g of pork
  3. 2 onions
  4. 1–2 fresh chiles
  5. 6 cloves of garlic
  6. 2 carrots
  7. 4 bay leaves
  8. black peppercorns
  9. 1 teaspoon of cumin seeds
  10. 1 l of water
    hot
  11. olive oil
  12. salt

You will need

  1. oven
  2. dutch oven or large pot with lid

Directions

  1. Rinse the meat in cold water, dry using paper towels, season with salt, and refrigerate in a sealed container (or wrapped in a film) overnight.
  2. Preheat oven to 180 ˚C.

  3. Prepare the vegetables.
    Potatoes: peel (if needed) and cut into large wedges.
    Carrots: peel and cut into 3–5 cm pieces.
    Onions: peel and cut into 1/2 cm slices. Chiles: halve, remove the seeds, and thinly slice. Garlic: peel and cut into medium pieces.

  4. Put the potatoes into a Dutch oven, add salt, 4 bay leaves, a few peppercorns, 1 teaspoon of cumin seeds, and sprinkle olive oil over the potatoes. Thoroughly mix everything.
  5. Bake the potatoes uncovered in the oven for 20 minutes.
  6. While the potatoes are baking, cut the meat into 5 cm cubes.
  7. Sauté onions, chiles, and garlic on a large frying pan with olive oil, on medium heat, for 2–3 minutes, until transparent.
  8. Add carrots and cook for 3 more minutes.
  9. Add the meat, and cook until the meat is white on all sides, stirring often.
  10. Remove the Dutch oven with the potatoes from the oven, and reduce the temperature to 150 ˚C. Add the meat with the vegetables to the potatoes, fill the Dutch oven with hot water to almost cover the potatoes and meat, and carefully mix.
  11. Cover the Dutch oven (use tinfoil if you don’t have a lid), put it back into the oven, and cook covered for 50–60 minutes more until the meat is tender.
  12. Add more salt to taste.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

This recipe is based on Oksana Putan’s and Julia Lisniak’s “Homemade modern Russian cuisine” book.

Explore ingredients

Ingredients explorer

NameKindSeasonContains
Bay leafVegan
CarrotVegan
ChileVegan
Cumin seedsVegan
GarlicVegan
Olive oilVegan
OnionVegan
PeppercornVegan
PorkMeat
PotatoVegan
SaltVegan
WaterVegan

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