Sundays: Adobo de Chancho

Only on Sunday mornings is this delicious dish available. It tastes best with some fresh bread from La Senora Delia's bakery:

Adobo de Chancho (Pork Marinade)
2 lbs of pork sirloin, cubed
3 cloves of garlic, chopped
3/4 cup of dark beer, chica de jora or vinegar
1/4 cup of chili powder
1 tsp of paprika
1 tsp of oregano
1 tsp of cumin powder
2 bay leaves
salt & pepper to taste

Adobo:
1 small red onion, chopped
2 cloves of garlic, chopped
1 large peeled & seeded tomato, chopped finely
1/2 cup of fresh green peas
salt & pepper to taste

Mix the pork with all the ingredients for the marinade in a large bowl and leave refrigerated overnight. Remove meat and reserve marinade liquid.Coat Dutch oven with cooking spray over medium-high heat and brown the meat in batches until done. Remove and keep warm. Add onion and cook until soft, 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato and half the marinade liquid and stir. When hot add the pork and cover tightly cook about 30 minutes. Add peas and continue cooking until meat and vegetables are tender, about 15 minutes more. Serve with rice and sweet potatoes. Serves 8.