Mexican Pork Pot Roast
|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|
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.