A couple of weeks ago, I cooked this Pork in Tomato Sauce dish and posted it on my Instagram Stories, and some of the readers asked me if they could make it using other types of meat, and the answer is yes, absolutely! You can use this same process to cook other types of meats like beef, chicken, or even shrimp or fish, but you have to add the latter ones later in the process, as they cook faster than beef or chicken.
The nice part of those Instagram Stories is that many people get inspired to cook what they see in the video. Some even send in their pictures of the dish they cooked, the same day they saw me making it in the video! Like many of you, I don’t always have a lot of time for cooking a meal that needs some preparation, but this dish is well worth the effort. Plus, while the meat is cooking, you have plenty of time to cook the rice and prepare the salad. And you know what else? The best reward is seeing the happy faces from your family at the table and listening to the “mmms!” and “aaahs!” when they give it the first bite.
Some of the popular pork recipes on the blog are Three Pepper Stew, Pork with Zucchini and Corn, & Pork in Tomatillo Sauce.
Enjoy your time in the kitchen!
TO COOK THE MEAT
- 2 Pounds pork shoulder (or pork chops), cut into 1½ in. cubes
- ¼ of a medium size onion
- 4 large garlic cloves
- 1 bay leaf
FOR THE TOMATO SAUCE
- 1/3 White onion
- 2 Garlic cloves
- 1 Poblano pepper
- 1 Jalapeño pepper*
- 1 Pound of ripe tomatoes
- 1 Cup of beer**
- Salt and pepper to taste
- 1/3 cup Cilantro, chopped
- I used a Red Jalapeño for this recipe.
- You can cook this recipe without the jalapeño, or add more jalapeños if you’d like to spice up the dish.
- Any beer will work here, so use whatever you have on hand. You can also use chicken broth.
1. Place the meat in a dutch oven or large sauté pan and cover with 4 cups of water and add the onion, garlic, and bay leaf. Turn the heat to medium-high, and when the water starts boiling, reduce to a gentle simmer. This step will take about 30 minutes, plenty of time to prepare the rest of the ingredients, and even cook your side dishes!
2. While the meat is cooking, finely dice the onion & garlic, slice the peppers (seeds and veins removed), and finely chop the tomatoes.
3. The water in the pan will reduce and the pork will release its fat. Remove and discard the onion and garlic cloves. The meat will start to brown, so turn from time to time in order to have an even browning and allow the meat to keep cooking until well done.
4. Once the meat is cooked, stir in the onion and garlic, cook for about 3 minutes, and then add the peppers.
5. Cook for another 2 minutes and then add the chopped tomatoes. Cook for 8 more minutes and then pour in the beer. Bring to a boil and reduce the heat, then season with salt and pepper and cover. Let it cook for another 15-20 minutes, until all the flavors have blended together and the pork meat is tender enough to break apart when you insert a fork in it.
6. Add the chopped cilantro just before serving. If you don’t have cilantro, you can also season this dish with Mexican oregano, it gives the dish a different twist. Serve with rice, warm corn tortillas, and enjoy!
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