1 kg pork rib roast
6 courgettes (zucchini), sliced
1 medium onion, sliced
2 green California chili peppers or 1 red capsicum (bell pepper)
450 ml meat bouillon
1 tbs soy sauce
Fat for frying
Salt and pepper
According to the recipe an increasing number of traditional Mexican recipes have been adapted to the use of soy sauce.
Separate the ribs and cut the rib pieces into cubes. Brown in a pan and add the spices. Pour off excess fat. Put all the ingredients into a pot, cover and cook over low heat for 1-2 hours. Serve with arroz cacero rojo: rice cooked with a little pasilla chili pepper for flavour and colour. Also good with plain cooked or mashed potatoes and whole cooked ears of maize (corn on the cob).