This is one of my favorite Mexican meals, it’s always very tasty! Of course, I smother my Habanero Salsa over the top of everything.
Measurements are approximate.
2 – 2 1/2 lb. pork roast, cut into big chunks
garlic (fresh or powder)
salt and pepper
hot pepper flakes, arbol or cayenne pepper
1/4 c. lard or vegetable oil
1/4 c. milk
Marinate pork in spices for 30 minutes at room temperature. In oil, sear on medium high til pork is nice and brown. Lower heat and simmer for one hour, stirring every 20 minutes. Stir in milk. Simmer 15 minutes or til liquid is absorbed.
1 cup rice
2 T vegetable oil
2 cups chicken broth
1 can diced tomatoes
salt and pepper to taste
1 t cumin
Saute rice in oil til it starts to brown (be careful not to burn). Add chicken broth and the rest. Cover and simmer 20-25 minutes. Do not stir or lift the lid while rice cooks.
Serve pork wrapped in a corn tortilla with your favorite salsa.
Variations include adding cheese or sour cream.