Revolcado: Guatemalan Pork Stew in Chile Sauce

Revolcado is not a dish for the timid. This is nose-to-tail cooking, Guatemala-style. Traditionally made with pork head meat – the cheeks, ears, tongue, and liver – it is a thick, deeply flavored stew that represents Guatemala’s tradition of using every part of the animal.

The name revolcado loosely translates to “mixed up” or “rolled around,” which describes how the tender pork pieces are covered in the thick, richly spiced sauce. The sauce gets its body from a unique combination: ground tortilla for starch, finely chopped liver for richness, and achiote for its distinctive red color.

In many regions, revolcado is a Sunday-morning dish – the kind of thing that rewards the effort of sourcing and preparing these cuts. At Guatemalan markets, the pork vendors will set aside the head, ears, and tongue if you ask in advance.

Ingredients

For the Meat

• 3 lbs (1.35 kg) pork head meat, ears, and tongue (or pork shoulder as substitute)
• 1/2 lb (225g) pork liver
• 4 bay leaves
• 1 sprig fresh thyme
• 1/2 white onion
• Salt to taste

For the Sauce

• 6 large ripe tomatoes
• 6 miltomates (tomatillos)
• 1 red bell pepper (chile pimiento rojo)
• 1/2 large white onion
• 4 cloves garlic
• 3 dried chile guaque, seeds removed
• 2 oz (60g) achiote paste
• 2 stale corn tortillas
• 2 tablespoons pork lard or vegetable oil
• 2 tablespoons all-purpose flour
• 4 green onions, chopped

Step-by-Step Instructions

Step 1: Cook the pork. Thoroughly clean all pork pieces. Place head meat, ears, and tongue in a large pot with plenty of salted water. Add bay leaves, thyme, and half the onion. Bring to a boil, skim the foam, reduce heat to low. Simmer for about 2 hours until all pieces are very tender. Remove meat, let cool, then chop into small bite-sized pieces. Reserve 3 cups of broth. In a separate small pot, boil the liver for 15 minutes. Cool and chop very finely – almost to a paste.

Step 2: Roast the sauce base. On a hot comal, roast the tomatoes, miltomates, red bell pepper, remaining half onion, and garlic until well charred on all sides (15 minutes). Toast the chile guaque until pliable (2 minutes per side). Toast the tortillas until very dark and stiff.

Step 3: Blend. Dissolve the achiote paste in 1 cup of warm broth. Combine roasted vegetables, toasted chiles, dark tortillas, the finely chopped liver, and dissolved achiote with 1 cup of broth in a blender. Blend until completely smooth. Strain through a mesh strainer.

Step 4: Cook the sauce. Heat the lard in a large, heavy pot over medium heat. Add the flour and stir for 1 minute to make a quick roux. Pour in the strained sauce. Cook for 15 minutes, stirring frequently, until the sauce darkens and thickens.

Step 5: Combine. Add the chopped pork meat and the remaining cup of broth. Stir well. Simmer for 20-30 minutes, stirring occasionally, until the sauce is thick enough to coat the meat heavily.

Step 6: Finish and serve. Season with salt and pepper. The finished revolcado should be thick, rich, and deeply colored from the achiote. Serve hot with white rice and fresh corn tortillas.

Como Lo Hacemos en Guatemala (Local Tips)

If you cannot find pork head meat, use pork shoulder (paleta). The flavor will be milder and the texture different, but it is an acceptable modern adaptation. Many younger Guatemalan cooks use shoulder meat.

The liver is what makes it revolcado. Without the liver blended into the sauce, this is just another pork stew. The liver emulsifies into the sauce and gives it the characteristic richness and body. Use it even if you are substituting the other cuts.

Some regions add chile cobanero for extra heat and smokiness. This is common in Alta Verapaz. If you like it spicy, add 1-2 dried chipotle to the sauce blend.

Ask your butcher. In the US, Mexican and Central American carniceros (butchers) can source pork head meat, ears, and tongue. Give them a few days notice.

Find Ingredients in the US

Approximate Nutrition (per serving)

More Guatemalan recipes: Pepian (National Dish) | Hilachas (Shredded Beef) | Jocon (Green Stew)

Related: Guatemala Food Guide | Food Prices