Hispanic Kitchen

Spice It Up!

Fritanga (Spicy Pork and Egg Stew)

Serves 8

2.2 pounds (1 kilogram) pork, preferable ribs
2 cups cold water
2 cups white onion, thinly sliced
1 cup green onion, thinly sliced
1½ cups peeled tomato, thinly sliced
1 teaspoon mint, finely minced
½ cup parsley, finely minced
1 teaspoon oregano
4 cloves garlic, minced
1½ teaspoons ground cumin
1 teaspoon ground black pepper
½ cup ground cayenne pepper
1 teaspoon salt
4 cups water or broth
4 eggs

1. Cut the meat in small pieces.
2. In a large pot heat the two cups of cold water and add the pork meat. Let boil until all the water evaporates.
3. Remove the meat from the pot. Stir-fry all the other ingredients, according to the order of the list, using the butter left in the pot by the cooked pork.
Add the pork meat and the four cups of water or broth. Let it cook over high heat until it boils. Then in low heat for two hours until the meat is tender. Try to maintain the initial amount of broth. If necessary, add boiling water so that the stew does not get very thick.
4. Five minutes before serving, add the green onions and remove the pot from the heat.

Serving: Serve with cooked white corn and cooked potatoes. After adding the green onion, add four eggs mixing quickly to thicken the stew. Serve in a deep plate.


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