Pisillo de chigüire: The Stew that Saved the Llaneros from Hunger

💡 Chef's tip

The key to getting the meat into perfect threads is to **cook it at 90°C for 25 minutes**. At this temperature, the collagen in the meat (present in cuts like skirt steak) turns into gelatin, giving that silky texture. If using a pressure cooker, reduce the time to 12 minutes: the higher heat accelerates collagen hydrolysis, but can toughen the fibers if overcooked. *And never, ever, use a metal spoon to stir: you'll scrape the bottom and bitter the stew.*