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June 15, 2007
Spanish (Mexican) Pork
SPANISH (MEXICAN) PORK
2 lb. pork loin roast, cut in small pieces (remove all gristle)
1 medium onion
1 medium green pepper
2 tomatoes
1 can Old El Paso tomatoes with green pepper (I used Ro*tel)
1 small can tomato paste
Hot pepper to taste
1/2 c. Wesson oil
Mix pork, onion, green pepper and tomatoes; simmer in
Wesson oil until tender; stir often. Add Old El Paso tomatoes
with green peppers, tomato paste and hot pepper to taste.
Simmer 30 minutes.
Posted by Willie Crawford at June 15, 2007 12:16 PM
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