Colibrí Salado

Introduction

Colibrí Salado is a traditional dish that traces its roots back to the vibrant and diverse culture of Latin America. This recipe highlights the remarkable journey of flavors, merging local ingredients with a touch of historical culinary influence that has been passed down through generations. The name "Colibrí Salado" translates to "Savory Hummingbird," not due to any use of the delicate bird itself, but rather to capture the essence and vibrancy that the dish brings to the table, much like the colorful flutter of a hummingbird's feathers.

While the exact origin is difficult to pinpoint, many believe that this dish evolved in regions where Indigenous and European influences converged. These cooking practices were preserved and enhanced by the introduction of new ingredients and techniques brought by European settlers and traders.

The following recipe combines traditional elements with a modern twist, creating a hearty dish that is sure to delight the palate. Its savory, aromatic properties make it a fitting choice for celebratory feasts and gatherings.

Ingredients

• Cornmeal
• Pork shoulder
• Olive oil
• Garlic
• Onion
• Red bell pepper
• Thyme
• Oregano
• Paprika
• Tomato paste
• Chicken stock
• Bay leaves
• Cilantro
• Lime
• Salt
• Black pepper

Preparation

Marinating the Pork Shoulder

To start, cut the pork shoulder into bite-sized cubes. In a large bowl, mix together crushed garlic, chopped thyme, oregano, paprika, a pinch of salt, and black pepper. Add the pork cubes and toss to coat them evenly. Cover and marinate in the refrigerator for at least two hours or overnight for a more robust flavor.

Preparing the Cornmeal Base

As the pork marinates, prepare the cornmeal. Bring chicken stock to a simmer in a medium saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Continue stirring over low heat until the mixture thickens and the cornmeal is cooked, about 25 minutes.

Cooking Process

Browning the Pork

Heat olive oil in a large skillet over medium-high heat. Add the marinated pork and sear until browned on all sides. Do this in batches if necessary to avoid overcrowding the pan, which can steam the pork instead of browning it. Transfer the browned pork to a plate.

Making the Sauce

In the same skillet, add chopped onion and red bell pepper. Cook until softened, about 5 minutes. Stir in tomato paste and cook for an additional 2 minutes. Pour in the remaining chicken stock, add bay leaves, and return the pork to the skillet. Reduce the heat to low, cover, and let it simmer gently until the pork is tender, approximately 1.5 to 2 hours.

For perfect timing, consider using a cooking timer to ensure each step is perfectly executed.

How to Enjoy Colibrí Salado

Once your dish is ready, plate a generous serving of the creamy cornmeal base and top it with the savory pork and sauce. Garnish with freshly chopped cilantro and a wedge of lime to brighten the flavors. Serve this delightful dish at a family meal or when you have friends over. It pairs beautifully with a glass of chilled white wine or a crisp beer, enhancing the savory richness of the dish.

The flavors are reminiscent of the cultural melting pot it originates from, and every bite is a journey through history, heritage, and pure culinary indulgence.