Monday, August 27, 2012

Mexico: Pork with Nopalitos


650-700 g (1 1/2 lbs) pork, cut into 2.5 cm (1 inch) cubes
1 tbsp olive oil
4 medium tomatillos, cut into chunks
2 medium plum tomatoes, cut into chunks
4 tbsp chopped chilis (or to taste)
1 tsp minced garlic
100 g onion, cut into chunks
cayenne pepper, optional
1 1/2 tsp beef bouillon powder
250-300 g nopalitos (from a jar), rinsed, drained and cut into 1-2 cm strips

Place the pork (I used boneless country style ribs) with 350 ml water in a pot, cover. Bring to a boil and simmer for 30 minutes. Add the oil and simmer until meat is tender, about 20 more minutes. In the meantime, puree the tomatillos, tomatoes, chilis, garlic, and onion. After about 10 minutes, taste the sauce and adjust seasoning with cayenne pepper or more pureed chili. Place in a saucepan and cook, uncovered, over medium heat for 15-20 minutes, until very thick. When the meat is done, add tomato sauce, bouillon powder, salt to taste (about 1 tsp), and nopalitos. Cook, uncovered for about 5 minutes. Serve with rice.

(recipe adapted from:

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