Ingredients Click Picture to Enlarge
The Meat:
1 lb. cuajo (pork stomach)
4-5 garlic cloves
3 1/2 tsp. salt
4-5 culantro leaves or 1/4 bunch of cilantro
1 small onion
3 tbsp. vinegar
6-8 cups water

The Sauce:

1 1/2 cups chicken broth (canned or cubed)
3-4 tbsp. margarine or butter
4 ½ tsp. flour
3/4 cup tomato sauce
3/4 tsp. onion powder
salt to taste
pique caballero to taste (Optional)
Take all the fat off the cuajo,(remove any stringy fibers) cut into very small pieces and wash very,very well with cold water.

In a pot of water (about 1 qt.), add the vinegar, and put the cuajo in the water to soak for about 15-20 minutes. Make sure that it is completely covered with the water and set aside.

After 15-20 minutes, strain the cuajo and rinse well again.

In a big pot, add the water,and salt and add the cuajo.

Boil it on high heat and when you get foam, remove it and add your cilantro leaves, the onion and garlic cloves and cover your pot.

Bring the heat down to medium and cook for about 1 hour and 45 minutes or until the cuajo is very tender.

Drain the cuajo and let it cool at room temperature while we make a sauce.

For the sauce:

Place the chicken broth and the tomato sauce in a pot and simmer.

While the broth and tomato sauce simmer, on a very low heat, melt the margarine or butter and add the flour blending it well.

Add the onion powder and salt, mixing well.

Stir in the warm broth and tomato sauce mixing well, turn up the heat to medium and let it cook for 8-10 minutes. Stir every now and then.

After 8-10 minutes, add the cuajo and keep cooking 5 more minutes.
For the Hot Latin in you, add Tabasco Sauce.

Serve warm with my “Guineitos en Escabeche” recipe on the side.