Lomo Of Pork With Pineapple
|Boneless pork loin||3 Pound, cut in 2 inch chunks|
|Chopped onion||1 Cup (16 tbs)|
|Canned pineapple chunks with juice||15 1⁄4 Ounce (2 Cups)|
|Beef stock/1 cup water plus 1 beef bouillon cube||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sliced pimento||1⁄3 Cup (5.33 tbs)|
|Fresh tomato||1 , peeled and chopped|
|Chili powder||1⁄2 Teaspoon|
Heat lard in a large, heavy skillet.
Add meat and brown well on all sides.
Add onion and cook about 5 minutes, or until soft.
Add pineapple with juice, beef stock, sherry, pimento, tomato, and chili powder to the skillet; stir until well mixed.
Bring to boiling, reduce heat to simmering, and add salt and pepper to taste.
Cover and simmer until meat is tender, about 1 1/2 hours; stir occasionally to prevent sticking.
Just before serving, sprinkle flour over simmering sauce and stir in; cook and stir until sauce is thickened.
Serve over hot rice.