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Sal Sol

Sal Sol

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Entominated with Verdolagas

50 mins
40 mins
Low
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Prepare this stew of pork Entomatado based on green tomato, morita chile cooked with potatoes and fresh verdolagas. It is ideal to share with your family, you can serve it in taco or accompanied by red rice.
Learn more about Sal Sol

Ingredients

3 portions
  • 1 1/2 liters water
  • 1/2 kilos pork brisket, cut into medium cubes
  • 3 cloves garlic
  • 1/2 onions
  • 1 teaspoon Sal De Mar Sal Sol®
  • 1/4 cups vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/2 cups white onion, finely chopped
  • 1 kilo green tomato
  • 2 morita chiles
  • 1 teaspoon oregano
  • 2 whole cloves, powdered
  • 1/4 teaspoons cumin
  • 2 leaves bay
  • 1 cup potato, Cooked, peeled and cut into small cubes
  • Sal De Mar Sal Sol®
  • 2 cups purslane, fresh
  • cambray onion, cut into thin rings

Preparation

In a pot, add the water and cook the pork skirt with the garlic, the white onion and the Sal Sol® Sea Salt. Reserve broth and meat separately.
Heat a pan over medium heat with the oil, fry the garlic, onion, tomato and chili peppers, add the previously cooked meat, topped with 2 cups of the cooking broth, the oregano, the clove, the thyme, the leaves laurel, boil for 10 minutes or until the tomatoes cook well, add the potatoes and season to your liking with Sal Sol Sea Salt, cook until you get a consistent sauce.
Serve and decorate with the verdolagas.

PRESENTATION

Serve with fresh verdolagas and accompany red rice.

TIPS

You can use dry chipotle chile if you wish.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
118.4
kcal
5.92%
Carbohydrate, by difference
3.5
g
1.17%
Protein
1.9
g
3.8%
Total lipid (fat)
11
g
16.92%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Becky Aguilar
23/07/2019 21:30:22
Deliciosos
Fernanda Araiza
12/09/2018 13:55:07
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