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


  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.
Most Helpful

4 5

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.

4 5

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.

5 5

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.