Description
Indio Viejo is a traditional Nicaraguan dish that combines shredded meat with a flavorful cornmeal stew, offering a taste of Latin American cuisine.
Ingredients
- 500g shredded beef or chicken
- 2 cups cornmeal
- 4 cups beef or chicken broth
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon achiote paste
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until the onion is translucent.
- Add the chopped tomatoes and cook for another 5 minutes until they soften.
- Stir in the shredded meat and cook for 10 minutes, allowing the flavors to meld.
- Add the ground cumin, achiote paste, salt, and pepper, and mix well.
- In a separate bowl, mix the cornmeal with a little broth to form a smooth paste.
- Gradually add the cornmeal paste to the pot, stirring continuously to avoid lumps.
- Pour in the remaining broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for 30 minutes, stirring occasionally, until the stew thickens.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add chopped jalapeños or hot sauce.
- This dish can be made with either beef or chicken, depending on preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Nicaraguan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg