- 31/4Ib/1.5 kg pork joint, such as leg or shoulder
- juice of 2-3 limes
- garlic cloves 10, chopped
- 3-4 tbsp mild chili powder
- 4 tbsp vegetable oil
- 2 onions, chopped
- 2¼ cups chicken bouillon
- 25 small tart tomatoes, chopped coarsely
- 25 prunes, pitted
- 1-2tsp sugar
- ground cinnamon of pinch
- pinch of ground allspice
- pinch of ground cumin
- salt to taste
- warmed corn tortillas, to serve
1. Combine the pork with the lime juice, garlic, chili powder, 2 tablespoons of oil, and salt. Set aside to marinate in the refrigerator overnight.
2. Remove the pork from the marinade. Wipe the pork dry with paper towels reserve the marinade. Heat the remaining oil in a flameproof casserole and brown the pork evenly until just golden. Add the onions, the reserved marinade, and bouillon. Cover and cook in a preheated oven, 350 F/18o°C, for about 2-3 hours until tender.
3. Spoon off fat from the surface of the cooking liquid and add the tomatoes. Continue to cook for about 20 minutes until the tomatoes are tender. Mash the tomatoes into a coarse purée. Add the prunes and sugar, then adjust the seasoning, adding cinnamon, allspice, and cumin to taste, as well as extra chili powder, if wished.
4. Increase the oven temperature to 400F/ 200°C and return the meat and sauce to the oven for another 20-30 minutes or until the meat has browned on top and the juices have thickened.
5. Remove the meat and set aside for a few minutes. Carefully carve it into thin slices and spoon the sauce over the top. Serve warm with corn tortillas.
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