Guacho

Ingredients

• 1 Bunch Fresh Parsley 3 Scallions (roots cut off)
• Cooking Twine
• 1 Lbs Country Style Pork (cubed)
• 2 Lbs Chuck Roast (cubed)
• 2 Cans Green Pigeon Peas/Gandules
• “Guandu” (drain)
• 1 Tbsp minced Garlic
• 1 Tbsp Olive Oil
• 1 Medium Yellow or White Onion (chopped)
• 1 Medium Green Pepper (chopped)
• 2 Medium Ripe Tomatoes (seeded & chopped)
• 2 Packets Goya Sazon Con Achiote
• ½ Tbsp dried Oregano
• 1 Cup Long Grain White Rice (uncooked, rinsed)
• 2 Lbs Frozen Yuca (deveined, cut into pieces)
• Salt & Pepper to taste

Directions

Tie the parsley and scallions together with cooking twine to create a “Paquette”, set aside.

Place cubed meat in a large stock pot. Add water to cover 1” over the meat. Bring to a boil and skim off scum, then reduce heat to med-low and place the Paquette on top of the stewing meat. Cook about 30 mins, then prepare vegetables.

In a skillet, sauté garlic in olive oil until just fragrant. Add onion and green pepper and sauté about 10 mins. Add tomatoes, Salt, Pepper, Oregano, Sazon and cook 5 mins more. Add vegetable mixture and Guandu to the stewing meat in the stock pot. Cook about 30 mins more.

Discard the Paquette, then add the rice and yuca to the stock pot. Bring to boil for a moment, then reduce again to med-low and cook another 30 mins, stirring often & scrapping bottom to prevent sticking and burning. If yuca is not tender, cook a little longer adding water as needed. As the yuca & rice absorb the water, the stew will become very thick. Serve in soup bowls.

Notes

Pairs well w/ Patacones & Tabasco or hot sauce of choice!

This recipe is traditionally made with frijolitos, little red beans and not Guandu. These beans are not always readily available. Replace Guandu with 1 Lb dry frijolitos soaked over night and drained. Add in to the stock pot in the first step.

Last Modified 07:05:04 12 December 2025 UTC