1 kilo diced pork 1 medium onion, chopped 400g skinned tomatoes 2 tbsp chopped coriander 1 tsp ground cumin 330ml lager-style beer 40ml corn oil 2 cloves of garlic, chopped 1 red serrano chilli, sliced 1 tsp salt ½ tsp dried oregano 1 red pepper, diced
Heat the oil in a casserole. Seal the pork in the hot oil, stirring frequently to allow all the liquid to evaporate and the pork to brown. Remove the pork with a slotted spoon. Sweat the onion and garlic until soft. Add the chilli, cumin, oregano and salt. Stir well, add the chopped coriander and the tomatoes, heat until boiling then simmer for 10 mins. Return the pork to the sauce, add the beer, cover the casserole and place in a moderate oven, 165-170° for 45 mins. Remove cover, add the diced red pepper and simmer uncovered for 15-20mins until all tender. Serve with boiled rice. Country of origin: Ecuador