Lomitos de Valladolid en Sartén
Lunes de Frijol con Puerco: Weeknight Pots & Weekly Rhythms
Drop diced pork loin into a smoking cast-iron skillet, give it twenty minutes as the tomatoes collapse, and you instantly know what a kitchen in Valladolid smells like at one in the afternoon. Born in a 1940s market stall, the secret here isn't a complex spice rub; it's the patience to let a mountain of fresh tomatoes break down and emulsify with pork fat until it transforms into a rich, savory paste. Keep the flame high and drag a warm tortilla through that clinging, brick-red sauce.
Ingredients
- pork loin or tenderloin2 lb
- pork lard or neutral oil2 tbsp
- white onion1 med
- garlic3 clove
- Roma or vine tomatoes2 1/2 lb
- dried chiles de arbol2
- Mexican oregano1/2 tsp
- kosher salt1 1/2 tsp
- black pepper1/4 tsp
- hard-boiled eggs3 large
- refried black beans2 cup
- corn tortillas8 med
Method
- 01
Sear the pork.
In a large, wide skillet or heavy-bottomed pot, heat the lard over medium-high heat, add the cubed pork seasoned with salt and pepper, and cook for 5 to 7 minutes until lightly browned and rendering its fat.
- 02
Build the aromatics.
Lower the heat to medium, add the chopped white onion, and cook for 3 minutes until softened. Stir in the minced garlic and cook for one minute more until fragrant.
- 03
Integrate the tomatoes.
Pour all the chopped tomatoes and their juices into the pot. Toss in the dried chiles and crush the Mexican oregano between your fingers as you sprinkle it in. Stir well to combine.
- 04
Simmer the stew.
Bring the mixture to a gentle bubble, cover, and reduce the heat to medium-low. Let it cook for 30 minutes to draw the moisture out of the tomatoes.
- 05
Reduce to a paste.
Remove the lid and simmer uncovered for another 30 to 40 minutes, stirring occasionally. The dish is ready when the tomatoes break down into a thick, rustic paste and the oil just begins to separate from the sauce.
- 06
Plate and serve.
Spread a layer of warm refried black beans on a toasted tortilla or plate. Spoon the rich pork and tomato paste over the top and garnish with slices of hard-boiled egg.
Notes
Do not trim the fat.
The residual fat on the pork loin is crucial to the flavor, emulsifying with the tomatoes to create the dish's signature rich paste.
Mind the oregano.
Seek out Mexican oregano. Mediterranean oregano has a completely different flavor profile and will clash with the regional flavors of the Yucatan.