Guatemalan Jocon Recipe - Cooking Index
Guatemalan Jocon Recipe - Cooking Index
| 2 lbs | Pork loin | |
| 3 cups | Water | |
| 1 teaspoon | Salt | |
| 3 tablespoons | Butter | |
| 2 | Roma tomatoes - chopped | |
| 1/4 lb | 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 | Parsley | |
| 1/4 cup | Corn masa (not instant masa flour) | |
| 3/4 cup | Water |
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.
Source:
The Los Angeles Times, 05-10-2000
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