Pork in Veracruz Sauce

Pork in Veracruz Sauce

adapted from Milk Street

Veracruz sauce is a reflection of Spain's influence in Mexico. It is similar to a mild salsa using parsley instead of cilantro and the addition of capers and green olives.

Makes 2 servings

1/2 lbs. leftover pork sliced thin

1 1/2 Tbsp. grapeseed oil

6 garlic cloves, peeled and chopped

1/4 cup medium onion, chopped

3/4 lb. fresh tomatoes, cored and chopped

2 bay leaves

1 jalapeno, seeded and chopped

6 pimento stuffed green olives, chopped

1 Tbsp. drained capers, rinsed

1/4 cup fresh parsley leaves, chopped

Kosher salt and freshly ground pepper to taste

1. In a sauce pan, cook the garlic in the oil 1-2 minutes.
2. Add the onion and cook over medium heat until transluscent , about 5 minutes.
3. Stir in the tomatoes, bay leaves and jalapenos, bring to a boil, cover; reduce heat to low and simmer until the vegetables are soft, about 8 minutes.
4. Uncover the pot increase the heat to medium and cook until most of the moisture has evaporated, about 5 minutes.
5. If you like chunky sauce, leave as is; if you prefer a smoother sauce, puree in a food processor or blender and return it to the pot.
6. Add the capers, parsley and olives.
7. Add the pork to the sauce and cook just until the pork is heated through.
8. Season to taste with salt and pepper.
9. Serve with warmed tortillas.

Enjoy!