So, what is Sudado? It literally translates as “sweaty”. Yummy huh? But in a food context, Sudado is a traditional Colombian stew with many variations such as Pork, Beef, Chicken, Fish and Meatballs Sudado. There are also variations in the vegetables used. Potatoes, yuca, carrots and plantains are some of the more common ones. It is a popular dish all over the country and one of my favorite Colombian meals.
Do you have those dishes that you want to make because you need comfort food and because they remind you of what your mom used to make when you were a child? Sudado is that kind of food for me. When I make it, I remember every detail of those family meals. I love this dish with white rice, avocado and tomato salad on the side.
- 1 tablespoon vegetable oil
- 2 pounds pork loin chops
- 3 cups water
- 1/2 teaspoon sazon goya with azafran
- 1/2 teaspoon ground cumin
- 1 tomato, chopped
- 1/3 cup onion, chopped
- 1 garlic clove, chopped
- 1 scallion, chopped
- Salt and pepper
- 2 carrots, peeled and sliced
- 1 pound yuca
- 4 potatoes, peeled and sliced
- Fresh cilantro
- In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, scallions, garlic, salt and ground pepper and sauté for 5 more minutes.
- Add the pork, water, sazon goya and cumin powder. Reduce the heat to medium low cover and cook for 25 to 30 minutes, stirring occasionally.
- Add the potatoes, yuca, carrots and cilantro and cook for an additional 30 minutes or until the vegetables are tender.
- Serve over white rice.