Guatemalan Jocon

Recipe Ingredients

2 lbs	908g / 32oz	Pork loin
3 cups	711ml	Water
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Butter
2		Roma tomatoes - chopped
1/4 lb	113g / 4oz	Tomatillos - husked, chopped
2		Garli cloves - chopped
2 cups	474ml	Water or chicken broth
2		Whole cloves
5		Black peppercorns
2		Green onions
1		Green bell pepper - cut in chunks
1		Parsley
1/4 cup	15g / 0.5oz	Corn masa (not instant masa flour)
3/4 cup	177ml	Water

Recipe Instructions

Cut pork into 8 equal pieces. Cook pork in 3 cups water with salt over medium heat about 30 minutes. Remove excess liquid.

Heat skillet until very hot. Add butter. When butter melts, add tomatoes, tomatillos and garlic and fry 2 minutes. Then add 2 cups water, cloves and peppercorns and cook 5 minutes.

Remove from heat and blend in blender with green onions, bell pepper and parsley. Add more water or broth if needed for blending. Add this mixture to pork and cook 5 minutes.

Dilute corn masa with 3/4 cup water and add some of masa liquid to sauce and cook 5 minutes more. Sauce should be medium thickness. Taste and adjust seasoning.

This recipe yields 4 servings.

Each serving: 686 calories; 856 mg sodium; 146 mg cholesterol; 58 grams fat; 11 grams carbohydrates; 28 grams protein; 0.60 gram fiber.

Source:
The Los Angeles Times, 05-10-2000

Rating

Average rating:

9.7 (3 votes)

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