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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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A Guatemalan recipe adapted from Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Hot & Spicy) by Dave Dewitt. Could be served inside a tortilla with rice and beans. Ingredients:
2 tablespoons olive oil |
2 lbs pork, cubed |
salt and pepper, to taste |
3 bay leaves |
1/4 teaspoon thyme |
2 medium jalapenos, chopped |
1 cinnamon stick, 1 inch long |
1 teaspoon nutmeg |
3 cups water |
1/4 cup sour orange juice |
1 small tomato, sliced |
1 small onion, finely chopped |
1 garlic clove, sliced |
1/2 cup breadcrumbs, toasted |
Directions:
1. Saute pork in oil for 5 minutes.
2. Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
3. Stir well.
4. Add water and orange juice.
5. Bring to a boil, reduce heat and simmer.
6. Meanwhile combine tomato, onion and garlic in blender and puree.
7. Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
8. Add crumbs to thicken broth and simmer for 10 minutes.
9. Serve hot.
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