Lomitos de Valladolid

Ingredients

• 680 g (1½ lb) boneless stewing pork with fat, cut into 6 mm (¼-inch) cubes
• 1 rounded teaspoon sea salt
• 680 g (1½ lb) medium tomatoes (approximately 4–5)
• 2 small chiles secos or chiles de árbol (Capsicum annuum)
• 1 chile habanero (Capsicum chinense), left whole
• ¼ teaspoon dried Yucatecan oregano, crumbled
• 3 hard-cooked eggs, quartered lengthwise
• Strained and fried Yucatecan black beans (frijoles colados y fritos a la Yucateca), to serve
• Warm tortillas, to serve

Method

1. 1
   Place pork and salt in a snug, heavy pan. Set over very low heat (90–100 °C / 195–212 °F) and cook uncovered, stirring occasionally, until the pork renders a generous pool of fat and the meat begins to turn opaque and tender.
2. 2
   Nestle the whole tomatoes on top of the pork. Cover the pan and continue cooking over low heat until the tomato skins split and the flesh is completely soft, approximately 15–20 minutes.
3. 3
   Lift the tomatoes out carefully. Peel away and discard the skins. Transfer tomato flesh to a blender with the dried chiles secos and blend to a smooth puree.
4. 4
   Pour the puree back into the pan with the pork. Add the whole habanero and the crumbled oregano. Stir to combine.
5. 5
   Cook uncovered over low heat, stirring occasionally, until the pork is fully tender and the sauce has reduced enough to coat a spoon, approximately 20–30 minutes.
6. 6
   Remove and discard the whole habanero before serving.
7. 7
   Serve the pork and sauce with quartered hard-cooked eggs arranged alongside, strained black beans, and warm tortillas.