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Mexican Pork Pot Roast

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Ingredients
  Olive oil 5 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Hot italian sausage/Hot spanish sausage 1⁄4 Pound
  Pork loin 4 Pound
  Onions 3 , chopped
  Tomatoes 2 , peeled and chopped
  Chicken bouillon 1 Cup (16 tbs)
  Green peppers 6 , sliced thin
  All-purpose flour 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat 3 tablespoons of the oil in heavy kettle.
Add garlic and sausage cut into small pieces.
Cook until well browned: remove sausage.
Brown pork loin on all sides.
Remove pork and pour off fat.
Return pork to kettle with half of onions, the tomatoes, bouillon, and sausage.
Simmer, covered, for about 2 1/2 hours.
In skillet heat remaining oil.
Add remaining onions and the peppers.
Cook, stirring occasionally, until tender; season.
Remove pork and slice.
Arrange on hot platter; thicken the liquid in kettle with a flour and water paste; add salt and pepper and pour some of the gravy over pork.
Top with peppers and onions.
Serve remaining gravy in bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Dish: 
Curry
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
150 Minutes
Cook Time: 
10 Minutes
Ready In: 
160 Minutes
Servings: 
6

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