Cooking description:
Place the pork in a shallow bowl and pour over the vinegar, stir. Leave on for 15 minutes or up to 2 hours.
Preheat oven to 170 degrees. Heat vegetable oil in a saucepan. Season the pork with salt and pepper and place in a saucepan. Fry until brown on all sides. Place the pork on a plate and set aside.
Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chili to the saucepan. Fry until the onions are soft, until the aroma appears. Add a little water if the mixture starts to stick to the bottom of the pot.
Return the pork to the pan and stir. Add 1 cup water, sweet potatoes, turnips and stir no more. Cover and place in the oven. Bake until vegetables are tender and pork is done, about 1 1/2 hours. Serve hot with tomatoes, cilantro and rice, if desired.
Purpose: For dinner
Main Ingredient: Meat / Pork
Dish: Hot dishes / Roast
Cuisine geography: Mexican
Ingredients:
- pork - 900 Grams (boneless, diced)
- Apple cider vinegar - 2 Tbsp. spoons
- Vegetable oil - 1 tbsp. a spoon
- Salt and freshly ground black pepper - - To taste
- Red onion - 1 Piece
- Garlic - 1 tbsp. a spoon
- Cocoa powder - 1 tbsp. a spoon
- cumin - 1 teaspoon
- Cinnamon - 1 Teaspoon
- Cardamom - 1 Teaspoon
- Chile - 1/4 Glass
- Potatoes - 1 Piece
- turnip - 1 Piece
- Plum tomato - 1 Piece
Servings: 4