Yolly's Free Recipes
5 tablespoons vegetable or corn oil
4 potatoes, peeled and cut into quarters
2 tablespoons minced garlic
2 tablespoons finely chopped onion
2 pounds pork loin, cut into
I 1/2-inch cubes
I tablespoon salt or to taste
I cup tomato sauce
2 bay leaves
1/2 tablespoon freshly ground pepper
1/2 teaspoon oregano
1/2 cup pimento-stuffed Spanish olives
1/2 cup water
6 tablespoons white vinegar
1/4 cup bread crumbs
I red pepper, cored and sliced
into 1/2-inch strips
I sweet green pepper, cored and
sliced into 1/2-inch strips
I cup fresh or frozen sweet peas
In a large skillet, heat 2 tablespoons of oil and fry potatoes. Set aside. In a large
saucepan, heat 3 tablespoons of oil and saute garlic and onion until golden brown.
Add pork and salt to taste. Cook, stirring often, until pork is tender. Stir in tomato
sauce, bay leaves, ground pepper, oregano, olives, water and vinegar. Simmer
and keep stirring for 5 minutes. Add bread crumbs, red and green pepper strips
and peas. Cook 10 minutes longer.
Serves 4.