Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ½ lb. salt pork, diced
  • 4 medium onions, finely chopped
  • 12 cloves


Fry the salt pork dice in a heavy frying pan over medium heat, stirring from time to time, until they have given up all their fat and are crisp and brown. Lift out of the fat with a slotted spoon and reserve.

Add the onions, garlic and green peppers and sauté until the onion is tender but not browned. Add the ham, tomatoes, coriander, orégano, reserved salt pork dice, and pepper to tast