Here is my take on Mexican-style green chile pepper and pig stew, often known as guisado de puerco en chile verde. It has a light spicy kick and is brimming with flavor. Serve with warm corn, buttery flour tortillas, or black beans and white rice.
| Prep Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 tostadas |
Ingredients
- 3 large carrots, peeled and grated
- 1 large tomato, chopped
- ½ small onion, chopped
- 1 serrano pepper, seeded and chopped
- 15 sprigs fresh cilantro, chopped
- ½ cup ketchup
- 2 small oranges, juiced
- 1 small lime, juiced
- 1 tablespoon Mexican-style hot sauce (such as Cholula®)
- salt to taste
- 8 tostada shells
- 1 avocado – pitted, peeled, and cubed
Instructions
- Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
- Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
- Serve on tostadas and garnish with avocado.
Reviews
I made this and another similar ceviche last night and while both were good, I definitely preferred this one. The orange and the hot sauce gave it a lot more flavor. The one thing I did not like better was the amount of ketchup in this one. It was just a little too sweet. Next time I’d cut the ketchup in half and replace it with more hot sauce. Overall good recipe and one that would be perfect on a hot summer day.