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Sudado de Cerdo

Sudado de Cerdo (Colombian Pork Stew)

Erica Dinho
5 from 22 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 tablespoon vegetable oil
  • 2 pounds pork loin chops
  • 3 cups water
  • ½ teaspoon sazon goya with azafran
  • ½ teaspoon ground cumin
  • 1 to mato chopped
  • 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 sautué until onions are translucent, about 3 minutes. Then add the tomatoes, scallions, garlic, salt and ground pepper and sautué 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.
Keyword Stew, sudado colombiano
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