Pork in Milpa Tomato Sauce with Green Chiles and Epazote

Name: Pork in Milpa Tomato Sauce with Green Chiles and Epazote
Yield: Serves 4 servings
Cuisine: American
Ingredients: 8 large tomatoes; 1 small onion, peeled and chopped; 3 cloves garlic, peeled and chopped; 4 sprigs cilantro, chopped (about 1/4 cup or 10 grams); 1 yellow quince, cored and chopped; Salt, to taste; For the meat:; 2 1/4 pounds finely chopped pork (about 1 kilogram); Salt, to taste; To serve: refried beans, tortillas, and homemade hot sauce, as desired

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is a classic dish of muleteers, especially during the autumn harvest season. Fresh, colorful chiles, wonderful aromas and flavors—this is a true delicacy passed down through ancestral wisdom. At home, my grandmother used to make this stew for meats and cecina.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

Serves 4 servings

8large tomatoes
1small onion, peeled and chopped
3 clovesgarlic, peeled and chopped
4 sprigscilantro, chopped (about 1/4 cup or 10 grams)
1yellow quince, cored and chopped
Salt, to taste
For the meat:
2 1/4 poundsfinely chopped pork (about 1 kilogram)
Salt, to taste
To serve: refried beans, tortillas, and homemade hot sauce, as desired

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Steps

1

Heat a large pot or Dutch oven with a little oil and one dried chile over medium heat. Once it starts to smoke, add the pork and a pinch of salt. Fry the meat, stirring occasionally, allowing it to brown and sear.
2

While the meat cooks, blend the sauce ingredients (tomatoes, onion, garlic, cilantro, quince, and a little broth or water) until smooth.
3

Once the sauce is blended and comes to a boil, pour it over the browned pork. If you want more aroma, add a pinch of cumin. Adjust salt to taste.
4

To serve, place some refried beans on a plate, add the pork stew, and serve with homemade hot sauce and warm tortillas.