1.5 kg of ground pork (pork shoulder or loin)
Juice from 1 lime
3 tablespoons of olive oil
1 cup of warm water
2 chopped onions
1 tablespoon of olive oil
3 cups of diced tomatoes, peeled
1 teaspoon of paprika
Diced papaya in cubes
Salt and black pepper to taste
1.5 kg of ground pork (pork shoulder or loin)
Juice from 1 lime
3 tablespoons of olive oil
1 cup of warm water
2 chopped onions
1 tablespoon of olive oil
3 cups of diced tomatoes, peeled
1 teaspoon of paprika
Diced papaya in cubes
Salt and black pepper to taste
Season the pork with lime juice, salt, and black pepper
Heat the olive oil and fry the pork
Add half the water, stirring gradually, to allow the pork to cook slightly
Remove the pork and reserve
In the same pan, fry the onion in olive oil until golden brown and reserve
Still in the same pan, add the diced tomatoes and paprika and simmer over low heat until the tomatoes start to break down
Season with salt and black pepper and combine with the reserved pork
Add the remaining water and cook over low heat until the pork is tender
If necessary, add more warm water
Add the chopped papaya, stir delicately, and adjust seasoning
Cook for an additional five minutes and serve immediately.
