1 1/2 pounds of cooked Cuban roast pork, medium dice
1 tablespoon olive oil or pork lard
2 large onions, medium dice
2 bells peppers (any color) medium dice
1/4 cup minced garlic
4 tablespoons tomato paste
1/2 to 1 cup juice from pork roast*
1 generous teaspoon cumin
1 generous teaspoon dried oregano
1/4 cup raisins
1/4 - 1/2 cup green olives, plus 2 tablespoons brine
1/4 cup non-perils capers
1 cup vino seco* (no salt added)
2 tablespoons sour orange juice
1/2 teaspoon salt
pepper to taste
1 generous palm full Italian parsley, chopped
Heat pan over medium heat, add oil or lard, onions, peppers and garlic. Saute, stirring often for 5 minutes or until onions become soft and translucent. Stir in tomato paste and once incorporated into vegetable mixture, gently stir in roast pork. Pour in pork juices, stir gently and then add remaining ingredients, except parsley. Allow to come to a gentle boil, then reduce heat and simmer for 20 minutes. Before serving stir in parsley.
Serve over white rice, along with sweet fried plantains. Enjoy!
If you don't have pork juices from the roast, you can use chicken stock or if you have it ... pork stock.
Vino Seco is a Cuban cooking wine. Normally I never use cooking wine but there is something that Vino Seco adds to the flavor that just can't be duplicated by white wine. I buy the Spanish brand Artañan because they make a "no salt" version It's a bit pricey but I think worth it. However, if you can't find it at your local grocery store, then by all means use a dry white wine or sherry.