We had bought a couple of packages of pork chunks, potatoes and carrots the other day. Of course I had garlic, adobo, poblano peppers and onions around. They're our staples. Yesterday morning I got up and put everything but the potatoes and carrots in a bowl to marinate along with some lime, mango juice, and a little oil. It is how our version of cochinita shakes out.
After marinading all day, I placed the pork pieces in the electric skillet with a small amount of oil and seared them over. I added the leftover marinade, onion/poblano and water then simmered for a couple of hours while we had cocktails. The electric skillet had evidently gotten wet where the cord connects to it and we had trouble regulating the temperature and cooking time. I only mention this because we almost cooked all the liquid out, but what it did was make a thickened sauce with just a hint of sweet from the mango juice. We added the carrots, then later the potatoes and cooked just until done. Terry made a couple of quesadillas using fresh tortillas (bought) to round out the meal. The pork was tender and it was all coated in a yummy, somewhat thick red sauce - damn good!
We ate on the patio underneath the new patio light. We had made a city bus trip out north and stopped at the roadside place that has lots of talavera ---- luckily they had one light cover left so we bought it, and Terry the plumber, electrician, chiseler, mover, all-around handsome handyman installed it.
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