Prep 5 mins
Cook 1 hr 20 mins
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.
- 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 tomatoes, sliced
- 1 small onion, finely chopped
- 1 garlic clove, sliced
- 1⁄2 cup breadcrumbs, toasted
- Saute pork in oil for 5 minutes.
- Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
- Stir well.
- Add water and orange juice.
- Bring to a boil, reduce heat and simmer.
- Meanwhile combine tomato, onion and garlic in blender and puree.
- Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
- Add crumbs to thicken broth and simmer for 10 minutes.
- Serve hot.
We enjoyed this dish. I reduced recipe by half and still had left overs after serving 2 adults and 2 kids, so the portions are generous. I used pork tenderloin. I did not add breadcrumbs and instead chose to let the sauce reduce by itself.
I had to used canned peppers and ground cinnamon because that is what I had on hand. It smelled so good while simmering on the stove. It looked really good too, UNTIL I added the breadcrumbs. Everyone agreed that it looked gross BUT they ate it, and even had seconds!! I was afraid to would be too spicy for some family members, but it wasn't at all. I served this over brown rice with roasted asparagus on the side.
This made the house smell so good while it was cooking. My family loved this. Placed in a tortilla. Made for Tastebud Tickling Travellers for ZWT4.