1 large bunch of agria (900 g)
1 kg pork loin cut into 3 cm cubes
1/2 teaspoon salt
5 cloves of garlic, minced
1 tablespoon thyme
1 tablespoon olive oil
1/4 cup vinegar (60 ml)
2 tablespoons beef broth concentrate dissolved in 960 ml boiling water
2 tablespoons all-purpose flour
1 large bunch of agria (900 g)
1 kg pork loin cut into 3 cm cubes
1/2 teaspoon salt
5 cloves of garlic, minced
1 tablespoon thyme
1 tablespoon olive oil
1/4 cup vinegar (60 ml)
2 tablespoons beef broth concentrate dissolved in 960 ml boiling water
2 tablespoons all-purpose flour
Separate the agria into small bunches, wash in running water, drain and reserve
In a medium bowl, season the pork loin with salt, garlic, and thyme. Reserve
Heat the olive oil in a large pan over high heat
Add the reserved meat and cook, stirring occasionally, until browned (approximately 8 minutes)
Add the vinegar, stir, and let it simmer
Add the beef broth and bring to a boil
Reduce the heat to low, cover, and cook, stirring occasionally, until the meat is tender (approximately 20 minutes)
Sprinkle with flour and mix
Add the reserved agria, increase the heat to high, and boil for approximately 1 minute
Transfer to a serving dish and serve immediately
500 calories per serving
Note: If desired, prepare this stew the night before without adding the agria
Wait until it cools, transfer to an airtight container, cover with plastic wrap, and refrigerate
Before serving, reheat in a pan over medium heat
Add the agria.
