Puerto Rican Pig Ear Stew (Guiso de Orejas de Cerdo)
Puerto Rican Pig Ear Stew — often called “Guiso de Orejas de Cerdo” or sometimes “Orejas de Cerdo Guisadas” — is a traditional dish with deep cultural roots tied to Puerto Rico’s history of resourcefulness, African heritage, and island cooking traditions.
Historical Origin
- African and Spanish Influence:
During the colonial period, enslaved Africans and poorer Spaniards on the island were often given the “less desirable” cuts of meat—like pig ears, feet, and snouts. These communities turned them into flavorful stews using local herbs, root vegetables, and spices. The result was hearty, protein-rich meals that made the most out of limited resources. - “Cocina de Campo” (Countryside Cooking):
In rural Puerto Rico, every part of a butchered animal was used—nothing went to waste. This dish is part of what’s known as “cocina del pobre”(peasant cuisine), where ingenuity and flavor came from humble ingredients. Stews like this were cooked slowly over wood fires, often in calderos (cast iron pots), and served with rice or root vegetables. - Cultural Symbolism:
The dish represents resilience and heritage—a fusion of African, Spanish, and Taíno influences, all of which shaped Puerto Rican gastronomy. It’s often eaten during festivals, community gatherings, or as a nostalgic comfort food by older generations.
Typical Ingredients Include:
- Pig ears (cleaned, boiled, then stewed)
- Sofrito (garlic, onion, peppers, cilantro)
- Tomato sauce or paste
- Bay leaves, oregano, and sazón
- Vinegar or citrus (for balance and tenderizing)
- Potatoes, carrots, or yuca (optional additions)
Though not commonly found in tourist restaurants, Orejas de Cerdo Guisadas still lives on in abuela’s kitchens and Puerto Rican countryside homes. It’s one of those dishes that carries the legacy of survival, celebration, and identity in every bite.
Ingredients:
- 2–3 pig ears, cleaned and cut into strips
- 1 tbsp white vinegar
- Juice of 1 lime(optional for extra cleaning)
- 1 tbsp sea salt (for cleaning)
- 2 tbsp olive oil or annatto oil
- ½ cup sofrito(see below)
- 2 tbsp tomato sauce
- 1 packet sazón con achiote
- 1 tsp adobo seasoning
- ½ tsp ground black pepper
- 2 cups water or low-sodium chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup calabaza (Caribbean pumpkin)or butternut squash, diced
- 1 bay leaf
- ½ cup green olives with pimentos
- 2 tbsp capers(optional)
- ½ tsp crushed red pepper flakes(optional for heat)
- Chopped cilantrofor garnish (optional)
Homemade Sofrito (if needed):
Blend the following:
- 1 green bell pepper
- 1 small onion
- 1 head garlic (about 8 cloves)
- 1 bunch cilantro
- 4–6 ajíes dulces (if available)
- 1 tsp olive oil
Instructions:
- Clean the pig ears:
- Rinse ears under cold water.
- Rub with vinegar, lime juice, and sea salt. Rinse thoroughly.
- Optional: Boil the ears in water for 10 minutes, discard the water, and rinse again to remove impurities.
- Pre-cook the pig ears:
- In a pot, boil the ears in salted water for 45–60 minutesor until tender. Drain and set aside.
- Make the stew base:
- In a heavy pot or caldero, heat oil over medium heat.
- Add sofrito and sauté for 2–3 minutes.
- Stir in tomato sauce, sazón, adobo, black pepper, bay leaf, and crushed red pepper flakes (if using). Cook for 2 minutes.
- Add the pig ears:
- Stir the sliced pig ears into the sauce. Coat well.
- Add potatoes, calabaza, olives, and capers.
- Pour in water or broth. Bring to a boil.
- Simmer:
- Reduce heat, cover, and simmer for 25–30 minutes, or until potatoes are tender and flavors meld.
- Serve hot:
- Over white rice, with tostones or crusty bread.
- Garnish with chopped cilantro if desired.
Chef’s Tip:
Some Puerto Ricans like to crisp a few ear slices in a pan and top the stew with them for texture.
Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup and pork pages.
Pig Ear Stew