Bowl of Pork in Tomato Jalapeño Sauce
(click to enlarge)

Pork in Tomato Jalapeño Sauce


Mexico, Puebla
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
2-3/4 hrs
Yes		 This is about as simple as recipes get - provided you have the Tomato Jalapeño sauce on hand. Of course, as with other simplistic dishes, success hangs on the quality of the ingredients.

1-1/4
4
ar
2
tt
#
oz

c

Pork (1)
Onion
Water
Tomato Jalapeño (2)  
Salt (3)
Do-Ahead   -   (45 min)
  1. Make Tomato Jalapeño Sauce.
Make   -   (2-3/4 hrs - 15 min work)
  1. Cut PORK into pieces about 1-1/4 inch on a side, or as you prefer, but not too small.
  2. Slice ONIONS medium.
  3. Place Onions and Pork in a coverable sauté pan just large enough so there is only one layer. Add Water until it covers the Pork by about 1/2 inch. Bring to a boil and simmer until pork is tender but still holds together, usually about 1-1/2 hrs.
  4. Remove the lid and boil down until the Pork is about half exposed.
  5. Stir in Tomato Sauce. The Pork should be just about covered again. Bring to a boil, cover and simmer for about 30 minutes.
  6. Uncover, and keep at a strong simmer until the sauce has achieved the thickness you desire. It should not be too thick but should more or less coat the pork. Be careful the sauce doesn't burn to the pan.
  7. Check salt to taste. Serve hot with corn tortillas or rice.
NOTES:

  1. Pork:

      This weight should be boneless with all excess fat removed. Leg meat works fine here.

  2. Tomato Jalapeño Sauce:

      The photo example was done with Salsa de Guajes & Tomate as it might be in Puebla, but that will be impossible in most regions. A good, simple Tomato Jalapeño sauce without Guajes will do fine. See our recipe Tomato Jalapeño Sauce for a good example.

  3. Salt:

      The amount will depend entirely on how much salt is in your sauce. You'll have to do this by taste.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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