Cazuela de pechito de cerdo con estragón e hinojo

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Cazuela de pechito de cerdo con estragón e hinojo. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can cook Cazuela de pechito de cerdo con estragón e hinojo using 6 ingredients and 8 steps. Here is how you can achieve it.

#cocinaaromatica - los condimentos son benditos (bien utilizados) resaltan y hacen diferentes las comidas

Ingredients and spices that need to be Take to make Cazuela de pechito de cerdo con estragón e hinojo:

1. 1 kilo pechito de cerdo
2. 1 cebolla grande
3. 500 c/c vino tinto
4. 1 caja o lata puré de tomate
5. 1 cucharadita estragón y de hinojo
6. 1 caja o lata arvejas

Steps to make to make Cazuela de pechito de cerdo con estragón e hinojo

1. Picar la cebolla, poner dentro de una cazuela preferentemente de barro (o cacerola, lo que tengan) con un chorro de aceite a rehogar
2. Agregar el pechito de cerdo trozado, saltear, cuando cambia de color agregar el vino tinto, poner unos minutos a máximo para que evapore el alcohol, bajar el fuego
3. Condimentar con sal, una cucharadita de estragón y de hinojo, seguir cocinando unos minutos más
4. Volcar la lata o caja de puré de tomate y a misma lata o caja de agua
5. Poner las arvejas, no tapar para que evapore y quede una salsa consistente. Cocinar aproximadamente 20 minutos a fuego medio bajo
6. Probar y si es necesario rectificar sal
7. Servir en cazuelas de barro o cerámica para que mantengan el calor (o en platos profundos) Acompañar al cerdo con un cucharón de salsa - se puede comer solo o acompañar con arroz blanco o papas hervidas
8. El hinojo aporta un sabor anisado que queda muy bien con el cerdo y el vino tinto, el estragón con aroma tenue pero profundo

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