This recipe is my take on the dish served in the bar in La Peza, Granada.
At this time of year, it’s the perfect recipe to use up some of the tomatoes and green peppers on the huerta.
Up in the mountains I don’t have an oven so I used a pressure cooker but it could also be started off in a casserole and then put it in the oven.
I haven’t put any quantities, although I used about 8 large green peppers, a couple of kilos and a half of tomatoes and about 750g of shoulder pork.
Liquidize lots of tomatoes with some sugar, salt and pepper. Add some olive oil and reduce down until you get a thick tomato sauce.
Use a pressure cooker and fry a chopped onion in olive oil. Then add loads of chopped green peppers and fry for a further five minutes or so. Add the chopped shoulder of pork and a couple of spoons of the tomato mixture. Pressure cook for 10 minutes. When the tomato sauce has reduced down, add to the pork and season. Add some stock if necessary. Serve with new potatoes.
If I was going to put it in the oven, I’d make the tomato sauce first and then continue as before, cooking for about 90 minutes in a moderate oven. It would probably be a good idea to put in some small jackets potatoes at the same time.
When I spoke to the son of the man who cooked this in the bar, he said he didn’t add any stock and depending on the quality and flavour of the pork it might not be necessary.