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Pork Carne Guisada

Servings: 6 to 8 servings
Author: Jennifer Locklin


  • 4 pounds Pork Steak or Roast cut into medium cubes
  • 1/4 cup olive or vegetable oil
  • 1 cup chopped onion
  • 4 large jalapeno peppers seeded & diced
  • 6 cloves of garlic minced
  • 3 tablespoons Masa Harina corn flour
  • 1 heaping tablespoon cumin
  • 1 heaping tablespoon chili powder
  • 1 12 oz bottle beer
  • 1 15 oz can tomato sauce
  • 1 cup water
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • For Serving:
  • 2 dozen fresh flour tortillas warmed
  • 1 white onion diced
  • 1/2 cup chopped fresh cilantro
  • 4 ripe avocados sliced
  • lime wedges


  • In a cast iron or heavy bottom skillet, heat 2 tablespoons olive oil and brown the pork on medium high heat until the sides of the meat have a caramel color. Do not overcrowd the pan; work in batches.
  • Remove meat from skillet and place in the bowl of a slow cooker.
  • Add 2 more tablespoons of olive oil and saute the onions and peppers over medium high heat for about 10 minutes or until the onions are translucent and softened.
  • With a slotted spoon, strain and scoop out the onions and peppers and place them with the meat in the bowl of the slow cooker.
  • Add the Masa, stirring to combine and cook over medium heat for about 1 minute, stirring often.
  • Add the garlic and cook for another minute.
  • Add the beer and water and whisk to smooth out any lumps.
  • Whisk in the tomato sauce, cumin, chili powder, salt and pepper.
  • Pour gravy over meat, stirring to combine.
  • Cover and set slow cooker to low. Cook for about 6 hours or until meat is tender.
  • Serve hot with warm tortillas, diced onion, chopped fresh cilantro, sliced avocado and lime wedges.