Argentinean Tomatican: Recipe

Chef and food writer Alan Rosenthal has just released his new cookbook “Ultimate One Pot Dishes” which contains 80 simple “one pot” dishes from around the world. The book is inspired by Alan’s years of living and cooking in France and Spain, as well as his travels around the world. The book uses imaginative flavour combinations to create easy, tasty meals with minimal fuss.

One thing we particularly liked about the book was the fact that all of the recipes are capable of being frozen. We’re always busy at The City Lane and can never get enough of recipes that are capable of being prepared in advance and stored in the freezer, ready to go when we simply don’t have time to cook something from scratch. Alan was kind enough so let us share one of his recipes on The City Lane, and we decided to choose this tasty Argentinean Tomatican, which contains pork stewed in tomatoes, oregano and cumin with fresh sweet corn.

argentinean tomatican recipe

Preparation Time: 15 minutes       /          Cooking Time: 2 hours    /          Serves 6


  • 4 tbsp (60ml) olive oil
  • 1kg pork shoulder, cut into 3–4cm pieces
  • 2 onions, thinly sliced
  • 3 garlic cloves, roughly chopped
  • 3 tsp (15g) dried oregano (more if using it fresh)
  • 2 tsp (10g) ground cumin
  • 900g cherry tomatoes, halved
  • salt and freshly ground black pepper to taste
  • 3 corn cobs – 2 with the kernels sliced off, 1 cut into 6 pieces
  • 6 whole star anise
  • 6 whole cloves
  • 1 garlic clove, crushed
  • sugar (for seasoning)
  • 1 handful chopped fresh coriander
  • 1 red chilli, thinly sliced



  1. Heat the oil in a wide saucepan that has a lid, then brown the pork in batches and set aside in a bowl.
  2. Add the onions to the pan with a splash of water and some more oil if it’s looking too dry. Cook gently for 10–15 minutes until very soft and starting to brown at the edges.
  3. Add the garlic, oregano and cumin and cook for a couple of minutes, then throw in the tomatoes and let them break down on a moderate heat for 5–10 minutes before returning the pork and any juices to the pan.
  4. Stir through a good few pinches of salt and some grinds of black pepper. Cover with the lid and cook gently for 1–1½ hours until the pork is tender.
  5. Once the meat is tender, stir in the corn kernels and the cob pieces and cook, without the lid, for another 5–10 minutes until the corn is done.
  6. Taste for seasoning. If your tomatoes were quite acidic you may need to add a little sugar to balance this.
  7. Serve garnished with some chopped coriander and a few chilli slices.


argentinean tomatican recipe

Ultimate One Pot Dishes is Published by Penguin Random House and retails for £9.99. You can find Alan online at his website, on Twitter (@alanrosenthal3) and Instagram (alan.rosenthal).



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