Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Salt pork (fatback) -- |
| \N \N | Diced |
| 2 tablespoons | Annatto seeds -- (achiote) |
| 4 mediums | Yellow onions -- finely |
| \N \N | Chopped |
| 12 \N | Cloves garlic -- finely |
| \N \N | Chopped |
| 2 mediums | Green bell peppers -- |
| \N \N | Seeded/finely chopd |
| ½ pounds | Ham,diced or roast pork(my |
| \N \N | Choice) -- sliced |
| 1 pounds | Tomatoes -- peeled & |
| \N \N | Chopped |
| 1 tablespoon | Fresh cilantro (coriander) |
| \N \N | Chopped |
| \N \N | OR approx 1 tsp |
| \N \N | Dried/ground |
| 1 teaspoon | Dried oregano |
| \N \N | Salt and fresh ground pepper |
| \N \N | To taste |
Fry the salt pork in a heavy frying pan over medium heat, stirring, until crisp and brown. Remove from fat and set aside. Add the annatto seeds to the fat in pan and cook, stirring over medium heat about 5 minutes. Remove pan from heat, strain & discard seeds, and return to fat to pan. (If you are lucky enough to find Sazon with annatto, skip this step. Add onions, garlic and green peppers. Saute until onion is tender DO NOT BROWN ONION.
Add ham, tomatoes, cilantro, oregano, and salt pork. Add Sazon at this time, or if you have used annato seeds, add pepper. Simmer over low heat 30 minutes. Stir occasionally.
Recipe By : ARC63
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