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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Serve with rice or egg noodles, a salad, and crusty bread. If you want more heat, feel free to add a pepper of some sort. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless pork roast, cubed in bite size pieces |
1 lb onion, diced |
1 lb plantain, peeled and diced |
1 cup zucchini, optional-chunked |
3 (10 ounce) cans diced tomatoes with juice |
1 teaspoon ground cumin (to taste) |
1 teaspoon oregano (to taste) |
1 bay leaf |
cayenne pepper, to taste |
salt, to taste |
Directions:
1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides.
2. Mix in the onions, and cook and stir until tender.
3. Mix the bananas, zucchini if using, tomatoes with juice, cumin, oregano, and bay leaf into the skillet.
4. Bring to a boil, reduce heat to medium low, cover, and simmer for 20 minutes, stirring occasionally, until pork is very tender.
5. Season with cayenne pepper, salt, and pepper.
6. Remove the bay leaf before serving.
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