(Spicy pork meat stew)
- 2 spoonfuls oil
- 2.2 pounds pork meat, preferable ribs, cut into 16 pieces
- 1 cup white onion, cut into thin strips
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon crumbled oregano
- 4 cloves garlic, minced
- 1/2 cup ground cayenne pepper (1/2 kilo in cases)
- 1 spoonful salt
- 1/2 cup green onion, cut into thin strips
- 8 cups boiling water
- 1/2 cup plain bread crumbs, to thicken
- 4 cups cooked white corn
- 8 peeled potatoes (cooked separately)
In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden.
Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion. Stir and add the eight cups of boiling water.
Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary.
Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn.