Lomitos de Valladolid – Yucatán pork in tomato sauce

Ingredients for 4 portions

• 800 gBoneless pork loin, in 2 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 6 clovesGarlic, unpeeled
• 2 tbspLard
• 1Yellow onion, chopped
• ½Bell pepper, chopped
• 6Tomatoes, chopped
• 3 mlMexican oregano
• 1Habanero
• ≈ 250 mlWater
• 4Eggs

On the side

• 450 gRefried beans
• 12Corn tortillas

Method

1. Cut the pork into 2 cm cubes and season with salt and pepper.
2. Char the unpeeled garlic cloves in a dry frying pan for 5 minutes, turning, until blackened in spots and soft. Peel and crush them.
3. Melt the lard in a casserole over a medium-high heat and brown the pork in batches for 8 minutes. Add the onion and pepper and cook for 3 minutes.
4. Add the tomatoes, garlic, oregano, water and the habanero whole and unbroken, so it gives aroma without too much heat. Bring to the boil.
5. Cover and simmer over a low heat for 45 minutes, stirring now and then, until the pork is tender and the tomato has cooked down to a thick sauce. Lift out the habanero if you don't want more heat.
6. Meanwhile, boil the eggs for 10 minutes, cool them in cold water, then peel and chop.
7. Heat the refried beans with a splash of water, stirring, until creamy.
8. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
9. Serve the pork in its sauce, scattered with the chopped egg, with the refried beans and tortillas.

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