👨‍🍳 作り方

1. 1

   In a bowl, combine the diced tomatoes, onion, cilantro, minced jalapeño, lime juice, minced garlic, salt, and pepper. This is your chimol. Set aside.

   💡 プロのコツ: Let the chimol sit for at least 15 minutes for the flavors to meld.
2. 2

   Season the pork cubes generously with salt and pepper.

3. 3

   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove pork and set aside.

   ⏱️ 8-10 minutes per batch

   💡 プロのコツ: Don't overcrowd the pan, as this will steam the pork instead of searing it.
4. 4

   Reduce heat to medium. If there's excess oil, carefully drain some, leaving about 1-2 tablespoons. Add the pork back to the skillet.

5. 5

   Pour in the water or broth and bring to a simmer. Cover the skillet and cook for about 30-40 minutes, or until the pork is tender.

   ⏱️ 40 minutes

   💡 プロのコツ: Stir occasionally and add a little more liquid if it becomes too dry.
6. 6

   Once the pork is tender, uncover the skillet and let any excess liquid reduce slightly, about 5 minutes.

   ⏱️ 5 minutes
7. 7

   Stir in about half of the prepared chimol into the pork. Cook for another 2-3 minutes, allowing the flavors to combine.

   ⏱️ 3 minutes
8. 8

   Serve the chanchitos en chimol hot, topped with the remaining fresh chimol. This dish is excellent with rice and beans or tortillas.