Learn how to prepare a rich cowper with this spectacular recipe that our users of the recipe cooking community share. Don be scared by the number of steps, because the truth is that it is a very complete recipe, explained in detail and in the that you will also find a fantastic garrison option, so not only we show you how pork codles are made but also show you the procedure to prepare some rich revoloconas potatoes for garrison. Lets go then with the pork codillo recipe to the red wine to red wine to wine And put on the apron, because we start cooking!
 8 Diners |  8h |  Mainly Medium |  Divete |
| Ingredients to make pork codillo to red wine: |
| 5.6 kilograms of pork codillo (700 g each approx.) 3 carrots 1 pinch of salt and pepper to taste 1 pinch of Jamaica pepper to taste 2 cloves of smell 1 branch of romero 10 grains of black pepper 50 grams of black chocolate 80 percent 2 laurel leaves 50 grams of butter |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make pork codillo to red wine:
1. To make this delicious stewed codillo we must leave the meat from the previous night or at least 8-10 hours before the preparation. Then, we leave the elbers with onion, red and green peppers, carrot, a romero bouquet, a bouquet of rosemary , two bay leaves, Jamaica pepper grains, smell nails, red wine and port wine.
2. The next day, take out the codillo from the marinade and reserve all the ingredients of the macerate. We strain the macerated vegetables and reserve the broth. We separate the meat, salt and pepper and put them in a container with very hot oil to seal all the elbows.
3. When we see that the meat pieces have been golden and are well sealed, we remove them from the heat and reserve.
4. In the same pot that we have sealed the codillos, we put all the vegetables and cook over medium high heat, as if it were a stir-fry. They into account that the vegetable must be cut to dice, as seen in the photo, While the garlic cloves will leave them whole, without peeling.
5. When we see that the vegetables are already half pools, we incorporate the elbows giving them the return to mix with all the vegetables and let them permeate the taste of the sauce.
6. We keep the cooking for a few minutes and then add the broth of the wines we had reserved for the macerate.
7. We cover the pot, go down to medium heat and let the pork codles be made for an hour. We turn them around, rectify salt and continue with cooking 1 hour more or less or until the meat is tender and we are separated from the bone.
8. When the elbows are at their point, take the meat out of the pot and reserve a moment. To know if the meat is ready, check that it looks as the photo of this step.
9. To make the sauce of our red wine codillos, we crush the sauce and pass it through a Chinese. We add the butter, chocolate and mix until we get a smooth and bright sauce. We save and heat the codillos together with the sauce.
10. As an optional garnish we will make some revolcony potatoes with onion, red and green peppers, potatoes, garlic, wine, a mixture of spices and spicy paprika.
11. We start by heating oil in a pan to make the base sofrit. We first put the garlic, we continue with the onion and peppers.
12. We get these vegetables well and when we see that they begin to get tender, we incorporate the potatoes and remove the whole whole.
13. We season our revolcony potatoes with salt, spices, paprika and stir. We incorporated the wine, sauté, add some water and let cook over low heat until they are made.
14. Finally we crush everything without crushing so that it has some texture, leaving small pieces. At the time of presenting the dish, we serve this garrison of potatoes with a ring of plastering so that we look like it looks in the photo.
15. We place our liking and voila. It is something complicated but it is worth it. I encourage you to do it. A good benefit! Without a doubt, this pork codillo recipe to red wine is super complete so we encourage you to follow it step by step, although if you want a simpler garnish, you can take advantage of that rich codillo sauce with a white rice with a rice or with a simple puree of potatoes.
