📝 About This Recipe
A true cornerstone of Puerto Rican 'chinchorreo' culture, Cuajito is a deeply flavorful, slow-simmered pig stomach stew that captures the rustic essence of the island's mountain towns. This dish transforms humble ingredients into a tender, gelatinous masterpiece bathed in a vibrant tomato and sofrito-based broth. It is a savory, comforting labor of love that rewards the patient cook with a complex profile of garlic, herbs, and spices.
🥗 Ingredients
The Meat & Prep
- 3 pounds Pig Stomach (Cuajo) (cleaned thoroughly and cut into 1-inch bite-sized pieces)
- 1/2 cup White Vinegar (for cleaning and initial boil)
- 2 Lemons (halved, for scrubbing the meat)
- 8-10 cups Water (for boiling)
The Flavor Base (The Sofrito)
- 2 tablespoons Olive Oil
- 1/2 cup Puerto Rican Sofrito (freshly blended if possible)
- 8 ounces Tomato Sauce (one small can)
- 4 Garlic Cloves (mashed into a paste with salt)
- 3 leaves Culantro Leaves (finely chopped (Recao))
Spices and Aromatics
- 1 packet Sazón with Culantro and Achote
- 1 teaspoon Dried Oregano (preferably Puerto Rican oregano)
- 2 Bay Leaves
- 1/4 cup Spanish Olives (Manzanilla) (pitted, with a splash of brine)
- 1 tablespoon Adobo Seasoning (to taste)
- 1 Plantain (Green) (peeled and cut into small chunks to thicken the stew)
👨🍳 Instructions
-
1
Begin by thoroughly cleaning the pig stomach. Scrub the pieces with lemon halves and rinse under cold running water several times until the water runs clear and any slippery residue is gone.
-
2
Place the cleaned stomach pieces in a large pot. Cover with water and add 1/2 cup of white vinegar. Bring to a vigorous boil for 15 minutes to parboil and remove impurities.
-
3
Drain the meat and discard the water. Rinse the stomach pieces once more with fresh water. This step is crucial for a clean, savory flavor.
-
4
Return the meat to the pot and cover with fresh water (about 8 cups). Add a pinch of salt and one bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 90 minutes or until the meat is fork-tender.
-
5
While the meat simmers, prepare the flavor base. In a separate large heavy-bottomed pot or caldero, heat the olive oil over medium heat.
-
6
Add the sofrito to the oil and sauté for 2-3 minutes until fragrant. Stir in the mashed garlic paste, sazón, and oregano, cooking for another minute.
-
7
Pour in the tomato sauce and add the chopped culantro leaves and olives. Let this 'fricassee' base simmer on low for 5 minutes to develop depth.
-
8
Once the pig stomach is tender, use a slotted spoon to transfer the meat into the pot with the sofrito base. Do not discard the cooking liquid!
-
9
Add 3 to 4 cups of the reserved cooking liquid (the broth) into the pot with the meat and sofrito. Add the second bay leaf.
-
10
Add the green plantain chunks. These will release starch and naturally thicken the stew as it finishes cooking.
-
11
Simmer the stew uncovered for another 25-30 minutes. The liquid should reduce slightly and become a rich, silky gravy.
-
12
Taste the broth. Adjust seasoning with adobo or salt as needed. The flavors should be bold, savory, and slightly salty from the olives.
-
13
Remove the bay leaves before serving. The meat should be buttery-soft and the sauce vibrant orange-red.
💡 Chef's Tips
The secret to great Cuajito is the cleaning process; never skip the lemon scrub and vinegar parboil. If you want a thicker sauce, grate half of the green plantain instead of chopping it all. For an extra kick of heat, add a whole habanero or ají caballero pepper to the pot while simmering (but don't break it!). This dish actually tastes better the next day after the flavors have had time to marry in the refrigerator. If you're short on time, you can use a pressure cooker for the initial softening of the meat (approx. 45 minutes).
🍽️ Serving Suggestions
Serve hot in deep bowls alongside 'Guineitos en Escabeche' (pickled green bananas). Pair with a side of white rice to soak up every drop of the savory tomato broth. Provide a bottle of 'Pique' (Puerto Rican hot vinegar) on the table for guests to add acidity and heat. Enjoy with a cold local lager or a refreshing glass of Maví. A side of crusty bread or 'pan de agua' is perfect for dipping into the sauce.