Pork with Mexican Gravy

What is Mexican gravy, well it’s water mixed with masa herina.  This is my favorite with beans and just made tortillas. I remember when we were small living next door to mia tia Julia de mi tio Polo she would make it & I don’t know why but when she made it, it always tasted sooo good.

2 or 3 porks chop – you can use the cheaper cuts of pork

1 or 2 tbs. Lard or oil

1 cup water

1 medium onion – chopped

½ bell pepper – cut in strips

½ small can of tomato sauce

1 medium tomato

2 tbls of masa herina – a little more if needed

black pepper to taste

cumin powder to taste

garlic powder to taste

1 tsp. Red chile powder.

Salt to taste

Make gravy first:   in a bowl add water and gradually mix in the masa herina. Mix well to take out all the lumps.  Grate your tomato in the cheese grater. Add all your spices, tomato & tomato sauce.  Mix well. Set aside.

Cut the pork chops in small bite size pieces (you can substitute beef, but pork tastes best), add the lard/oil to skillet, when oil is hot add pork, sauté until brown.  Slowly add the gravy, mix well into the pork add onions and green pepper, lower heat & cook until pork is tender mixing often so gravy won’t stick to bottom of skillet.  You can taste and can add more of any spice or salt if you want, while cooking.

I don’t like the taste of bell peppers and cilantro but if you do, you can add a little cilantro also, or if you want to make it hot, add chop jalapeno pepper(s).

I did not include the exact amount of the spices since this should be to one’s taste.  You taste as you cook the old fashion way.