March 21, 2013
1 onion, chopped
1 bell pepper, chopped
2 Tablespoons olive oil
2-3 pounds of pork loin, cut into bite-sized pieces
1/2 jar of Sofrito (tomato cooking base, find in Latino food section)
2 cans (15.5 ounces) black eye peas
2 Tablespoons red wine vinegar
Heat oil in large saute pan.
Cook onion 3 minutes, stirring frequently.
Add pepper, and continue stirring.
Add pork and cook until cooked, 6-10 minutes, depending on how small pieces are cut.
Stir in Sofrito (just eyeball half a jar).
Stir in vinegar.
Add Peeps and stir on low until they are incorporated.
Taste, and adjust with additional vinegar or Peeps. Serve with rice.