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What You Need:
(To Serve: 4 to 6)
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2 tablespoons lard
3 cloves garlic, minced
¼ pound Chorizo sausage
4 pound pork loin roast
3 onions, chopped
2 tomatoes, peeled and chopped
1 cup chicken bouillon
6 green peppers, sliced thin
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
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Translate this recipe:
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| How To Cook: |
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1. In a small covered baking dish, put 1 tablespoon lard, the garlic, and the Chorizo sausage, cut into small pieces. Cook 5 minutes. Drain and discard excess fat. Put the sausage in a large casserole.
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2. Add ½ of the onions, the tomatoes and the bouillon. Put in the pork loin. Cover and cook in the microwave oven until tender (about 40 min.), basting from time-to-time with the sauce and turning the roast over at least once. Let stand covered.
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3. In a smaller covered baking dish put the remaining 1 tablespoon lard, the remaining onions, and the peppers. Cook, covered, until tender, stirring once or twice. (This will take about 6 minutes.)
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4. Put the pork roast on a warm platter. Stir the flour, salt, and pepper into the liquid remaining in the casserole and cook in the microwave oven, stirring occasionally, until the liquid thickens.
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5. Put the onion-pepper mixture over the roast. Pour on a little of the gravy. Serve the remaining gravy in a bowl or gravy boat. Carve the roast and serve some of the pepper sauce and the gravy with each serving.
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