Tacohuaco

Pork hotpot

ChristmasDinnersDutch ovenHolidaysLunchesPotatoesRussian cuisineStewsWarmingNew Year

180 minutes, requires preparation the day before

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

  • 1.2 kg starchy potatoes
  • 600 g pork
  • 2 onions
  • 1–2 fresh chiles
  • 6 cloves garlic
  • 2 carrots
  • 4 bay leaf
  • black peppercorn
  • 1 teaspoon cumin seeds
  • 1 l hot water
  • olive oil
  • salt

You will need

  • oven
  • 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 ½ 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

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

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