Papas Guisadas (Mexican Stewed Potatoes) Tender pork belly and potatoes simmer in a silky tomato-and-guajillo chile sauce for a comforting Mexican dish. Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong Why It Works Simmering the pork belly first allows its collagen to break down into gelatin, yielding tender meat and a rich cooking liquid before the potatoes are added. Stirring the potatoes at the end releases their starch, naturally thickening the sauce further and giving the stew a creamier consistency. You're unlikely to find papas guisadas—stewed potatoes—on a restaurant menu. It's a dish you'll find in Mexican and Mexican-American home kitchens, especially on nights when the fridge is running low, and a bag of potatoes is still sitting on the counter. It's simple, filling, and made with ingredients most people already have on hand. It's also a dish my abuela would insist I eat when I had a runny nose, whether I was hungry or not.…