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Guatemalan Jocon

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Ingredients

  • 2 pounds pork loin
  • 3 cups water
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 2 Roma tomatoes chopped
  • 1/4 pound tomatillos husked, chopped
  • 2 garli cloves chopped
  • 2 cups water or chicken broth
  • 2 whole cloves
  • 5 black peppercorns
  • 2 green onions
  • 1 green bell pepper cut in chunks
  • 1 bunch parsley
  • 1/4 cup corn masa (not instant masa flour)
  • 3/4 cup water

Details

Servings 4

Preparation

Step 1

Cut pork into 8 equal pieces. Cook pork in 3 cups water with salt over medium heat about 30 minutes. Remove excess liquid.

Heat skillet until very hot. Add butter. When butter melts, add tomatoes, tomatillos and garlic and fry 2 minutes. Then add 2 cups water, cloves and peppercorns and cook 5 minutes.

Remove from heat and blend in blender with green onions, bell pepper and parsley. Add more water or broth if needed for blending. Add this mixture to pork and cook 5 minutes.

Dilute corn masa with 3/4 cup water and add some of masa liquid to sauce and cook 5 minutes more. Sauce should be medium thickness. Taste and adjust seasoning.

This recipe yields 4 servings.

Each serving: 686 calories; 856 mg sodium; 146 mg cholesterol; 58 grams fat; 11 grams carbohydrates; 28 grams protein; 0.60 gram fiber.

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