Total Time
1hr 25mins
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.

Ingredients Nutrition

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.

Reviews

(6)
Most Helpful

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.

Deantini September 25, 2013

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.

whtbxrmom June 18, 2012

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.

Ycooks2 December 29, 2008

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