lomitos de valladolid

Lomitos de Valladolid

EP508lomitosMain Course

Tomato and Onion Pork Loins

Lomitos de Valladolid

Recipe Yield

5 to 6 servings

Cooking time

1 hour 10 minutes

Rate this recipe

4.67 from 6 votes

Ingredients

  • 3 tablespoons lard or vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white onion chopped
  • 2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds

To Serve:

To Prepare

  • Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
  • Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
  • To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.

Comments

123comments inLomitos de Valladolid

  1. Patti Luedde

    Aug 08

    I absolutely love this recipe! We’ve been coming back to it for years!! ❤ Love you too Pati! You’re the greatest.

    1. Pati Jinich

      Aug 11

      Thanks so much Patti, Lomitos are one of my favorite recipes as well 😉

  2. Jay Horita

    Jul 31

    Hi Pati! My husband was wanting some real Mexican cooking so I looked around YouTube and found your channel. So many recipes I want to try, but this one was my first one… and it turned out soooo delicious! I made pretty much everything from scratch — I rendered the lard, made the corn tortillas (your recipe too), and then this. I’ve been doing a lot of Pan-asian cooking lately, and now starting to get into Mexican cooking as well. Looking forward to trying out more of your recipes. Thank you!

    1. Pati Jinich

      Jul 31

      So glad you found me Jay, thanks for giving a chance to my recipes! You might enjoy the show as well, look for it on your local PBS, Create TV or Amazon Prime. Have fun!

  3. Marianne

    May 09

    I’m trying this this week! How would you feel about adding the avacados crema you make with it?

    1. Pati Jinich

      May 11

      Mmmm, yummy idea Marianne 😉

  4. Ashley

    May 05

    So happy I found this! It’s our sixth anniversary and of course we are at home because of Corona virus. I thought this would be perfect to recreate our time in Valladolid. I’m really obsessed with Valladolid after spending only a few days there.

    1. Pati Jinich

      May 11

      Thank you Ashley, I absolutely agree with you, Valladolid is a magical place!

      1. Jay Horita

        Jul 31

        Oh! And I’d like to add: I did find at least with my stove and heavy cast iron pot, the lomitos was still wet at an hour. I’m using an electric stove as well. Next time, I’ll try cooking this with the lid slightly cracked open. It still came out good though when I cooked it this time — I just cracked the lid and turned up the heat to medium-high for another 15 minutes, and then I got the slightly pasty consistency.

  5. Melody - Toronto, Canada

    Apr 15

    Just watched this episode yesterday (on TLN in Canada which is one of the added channels we are getting free during the pandemic, had never heard of your show before this actually, so it’s been a nice little discovery) and my mouth was watering, can’t wait to make this next! I love how simple the recipe is like you mention but that it has such a nice flavour. You are such a joy to watch. Thank you!

    1. Pati Jinich

      Apr 16

      Thanks so much for your message Melody, glad to read you found the Show 😉 You are going to love these Lomitos, let me know how they come out.

  6. Fadhil Rachman

    Apr 13

    Hi Pati, I’m Fadhil and I’m from Indonesia😃 I’m an avid watcher of your show and I’m trying to make one of your dish but I don’t eat pork so can I use a beef instead of pork? Thankyou😁 (In Indonesia, we say “Terima Kasih” as an expression of thankful)

    1. Pati Jinich

      Apr 16

      Hello Fadhil, thanks so much for following all the way from Indonesia. Please go ahead and use beef instead of pork, let me know how this recipe turns out that way 😉

  7. Tony V, Ivanhoe, Victoria, Australia

    Mar 09

    Hi Pati, the Lomitos de Valladolid recipe looks great but I am surprised that it does not include some herbs or spices. Is that unusual or not? Nevertheless I am looking forward to trying this and more of your tempting creations.mBTW, your show is screening on one of our Lifestyle channels.

    1. Pati Jinich

      Mar 12

      I know, right! One of the things I love about Lomitos is how easy they are to prepare, and that all the flavor comes basically from the lard, tomatoes and low heat cooking for over an hour 😉

  8. Cheryl Babineau

    Feb 06

    As I was getting ready to go to the market yesterday, i was watching this episode! Guess what I’m doing right now! 😁

    1. Pati Jinich

      Feb 06

      Thanks for tuning in Cheryl! I hope you enjoyed these Lomitos 🙂

  9. Kevin H - Fort Worth, TX

    Sep 22

    I did something wrong 😐
    Way too much liquid.
    Tomatoes were very juicy.
    Not sure if I should cook uncovered or drain some of the juice?
    It looks like a stew.

    1. Pati Jinich

      Oct 03

      Oh…it sounds like it needs to be cooked a bit longer. The tomato sauce should end up chunky and pasty, not wet.

      1. Kevin H

        Oct 18

        Thank you for responding. I’ve made this twice once with tomatoes on vine and then with Roma. Neither made a difference they both generated several cups of juice I had to drain. It was delicious however both times and I’m at the store now preparing to make it again tomorrow.
        Any ideas why I’m getting so much liquid is appreciated but no worries if not my family loves this recipe.

        1. Pati Jinich

          Oct 25

          Some tomatoes are just super juicy….to reduce the liquid, keep cooking the lomitos without the lid on.

  10. Irma

    Sep 04

    I’m making this right now. I am reading all the positive comments and see that some are cooking over two hours. I’m almost at 2 hours. I’m wondering if the meat will dry out since it taste like it’s ready. Thank u Pati!

    1. Pati Jinich

      Sep 07

      Hmm every stove is different, but you know it is ready when the meat is completely cooked through and the tomatoes have cooked down into a mushy paste. Enjoy, Irma!

  11. Erin Self

    Aug 25

    Just saw this episode, I’m excited to make this today for my Texan husband who misses the variety of Mexican food in his home state (we live in Seattle now)! Is there a way to make a spicy version? He loves heat. Or should we just get a hot salsa for garnish?

    1. Pati Jinich

      Aug 27

      Either way will work, Erin, if you want to add some spice!

  12. Sharon

    May 23

    I love your show by the way, I get so hungry when I see you make this great food!! I don’t eat pork, can you use chicken in place of pork, will that be good do you think?

    1. Pati Jinich

      May 24

      Oh yes…chicken will be great, Sharon.

  13. Claudia

    Mar 20

    So,its March 20th, 2019 and i just watched this episode and can’t wait to buy these ingredients and cook this. It looks so good, so simple too. Thank you.

    1. Pati Jinich

      Mar 21

      Hope you have fun making and eating it, Claudia!

  14. Greta

    Sep 14

    Wonderful, simple recipe. Seems too easy to be possible, but this is really delicious and I use it often.

    1. Pati

      Sep 14

      Yay! Thank you Greta.

  15. Rachel

    Jun 13

    I just watched this episode and am looking for the recipes for your black beans. I often visit a Mexican restaurant in my area and they serve a black bean dip with tortilla chips. I’ve been looking for a recipe and your beans looks so good! Thanks

    1. Pati

      Jun 13

  16. Amy

    May 01

    Oh. My. Goodness. How could 3 ingredients make such a fantastic dish?! I made this and served it exactly the way the recipe was written. It was so good!! The next time, I made it and served it as you would street tacos, with diced white onion, cilantro, and lime juice in warm corn tortillas. Wow!!! My family liked it served that way even more!! I’ve made it once a week since then! It’s so easy and simple, but SO delicious!!! Thank you for this now staple dish in my kitchen! I love to watch your show!

    1. Pati

      May 01

      I’m so happy to hear that it is now a staple in your kitchen, Amy!

  17. Doug

    Apr 20

    I know this was a Season 5 episode but it just aired again in our market and we can’t wait to try it. We love Valladolid and this will seem like a mini visit.

    1. Pati

      Apr 20

      Oh I hope the lomitos bring back wonderful memories of Valladolid, Doug!

  18. Norma from Kent wa,

    Apr 08

    Hola Pati. Tried receipe Yumm. I used black beans. Where would I find the peruvian black beans. I go to my fav Mexican market. Gracias. My family is enjoying my cooking.

    1. Pati

      Apr 10

      Try your local Mexican or International super market, or online for Peruvian black beans. So glad your family is enjoying your cooking 🙂

  19. Norma M

    Apr 08

    Excellent taste. After I tried the recipe. I cooked my beans fresh Yummmm

    1. Pati

      Apr 10

      Thank you Norma!

  20. rick

    Mar 15

    Hello Pati, I saw you make this and i had to make it. But before I do I need to know what kind of black beans I need to make refried. Are they plain cooked black beans or what? You referred to an area because of their flavors. I make cuban black beans with lots of garlic, onion, green pepper, oregano, and olive oil would this work or make the black beans you were refering to? And if so where do I find the recipe? Thank you so much for your help.
    Salute’
    rick

    1. Pati

      Mar 16

      Oh I was talking about Peruvian black beans…they have a distinct flavor, that is hard to define, but it is stronger than pinto beans and lighter than other black beans. You can follow this recipe using black beans: https://patijinich.com/pati_2020/recipe/refried_beans/ But you can also use your favorite black bean recipe.

  21. Dave

    Oct 24

    It needed more seasoning for us. I think a jalapeño would help. I was surprised because Patty usually likes cosas muy picantes. Took 2.5 hours to cook down.

    1. Pati

      Oct 25

      I’m glad you tried it Dave, and you can always adjust to your taste.

  22. Mali Martinez

    Sep 26

    Hi Pati, this is my first time making this recipe. Would you be able to tell me what tomatoes are best for making it? I used Carmelos and I did not get a nice thick paste. Also, I tried looking for an online video on this recipe and I was not able to find it, not even in you tube. I hope it turns out well!!!

    1. Pati

      Sep 28

      I like to use Roma tomatoes, but any red tomato will work. The episode is on Amazon! Season 5, episode 8.

  23. Kristin

    Sep 25

    Usually when I try a new recipe and remake it, it never tastes the same. I have made this dish at least 5 times and it is just as good as the first time. And the husband asks for it all the time! So good!!

    1. Pati

      Sep 25

      So glad to hear that Kristin! Thank you!

  24. Laurie Smith

    Sep 19

    What a terrific and delicious dish! Simple and easy but such a great dish. Love to watch you cook and to see your boys eat. haha

    1. Pati

      Sep 20

      Thank you Laurie!

  25. Helen

    Aug 26

    Would love to try this -can another meat be substituted for the pork- a cut of beef?

    1. Pati

      Sep 07

      Of course! Try whatever meat you prefer.

  26. Jenny love

    Jul 17

    I need nutritional and calories! ?

    1. Pati

      Jul 20

      Sorry Jenny but we don’t track the nutritional data.

  27. Norma in Texas

    Jul 09

    My son made this for my husband and me our last visit. He said it was now their go to comfort food. And we love it, too. He used the black bean refried beans.
    Thanks. We will be cooking this often also. Love you show

    1. Pati

      Jul 11

      That is fantastic! So happy your whole family loves it.

  28. Kim& Nicholas Keene

    Jun 18

    Me and my husband are both cooks and we love your show is there something you can make that isn’t expensive and easy to make at home I would love a recipe thank you so very much your show is awesome

  29. Jenessa

    May 28

    Making this for dinner today !! I love your show pati thanks for teaching me as you go !!

    1. Pati

      Jun 01

      Thank you so much Jenessa!

  30. Cari

    May 26

    Can this be done in a crockpot?

    1. Pati

      May 26

      Yes!

  31. Cendie M.

    May 24

    Made this tonight. Muy delicioso!! I love, love your show. You’re awesome Pati!

    1. Pati

      May 25

      Thank you Cendie!

  32. Cendie M.

    May 24

    I made this dish tonight with homemade refried beans. I even made my own corn tortillas! Muy delicioso! I am Mexican born and raised in Oklahoma. My spouse is white and he loves Mexican food. I love your show Pati!! So many recipes. My son and I made tamales! He makes them better than me!

    1. Pati

      May 25

      Super happy to hear that your whole family loves the recipes!

  33. Kristen G.

    May 17

    Saw this recipe and wondered if the meat, onion and tomato mixture is considered ‘low carb’?

    1. Pati

      May 19

      I’m not sure…

  34. Gina G

    May 09

    Sencillamente delicioso felicidades Paty

    1. Pati

      May 12

      Muchas gracias Gina!

  35. Melanie

    Apr 29

    This is such a simple yet delicious dish!!! I urge everyone to make 🙂

    1. Pati

      May 01

      Melanie thank you so much!!!

  36. Tammylee

    Apr 23

    Made this tonight and I loved it! It actually looked like yours!

    1. Pati

      Apr 24

      Fantastic!

  37. Natalie Hdz

    Apr 22

    I just saw it on TV and made it
    Esta super Delicious
    Gracias ati aprendi a cocinar
    You’re the best

    1. Pati

      Apr 24

      Aww gracias Natalie!

  38. Natalie Hdz

    Apr 22

    I just saw this on TV I just made it its fabulous …. Path eres la mejor
    Bendiciones desde L.A

    1. Pati

      Apr 27

      Muchas gracias Natalie!

  39. Karen Q

    Apr 16

    So simple and very good! With so few ingredients I was skeptical about this recipe. Glad I tried it. It’s simple, fresh and very tasty!

    1. Pati

      Apr 21

      Super!

  40. Larry Frasier

    Apr 10

    Wow! Made this yesterday after watching PMT the day before. I love this. So easy. I made a larger batch which took about 3 hours to get the reduction with three pounds of pork and 4.5 pounds of tomato. I shredded the pork during cooking plus added substantial garlic powder and a couple tablespoons of sugar. Served with chopped serrano, cilantro and Herdez Guajillo cooking sauce on the side (a favorite of mine) as condiments. Fantastic! Thank you. Love your show; it’s set to record on DVR.

    1. Pati

      Apr 21

      Thank YOU Larry! I can’t wait to share Season Six with everyone!

  41. Lisa

    Apr 10

    I did the same thing as Gina-thought there was charred garlic in this (was it the soup?).

    Mine took a while to cook. It may be that I used too many tomatoes. My solution was to put it into the oven at 325 until juices were more stewish. After that, it was just perfect-everyone loved it! We will be making this again!

    1. Pati

      Apr 21

      Fantastic Lisa!

  42. Karen White

    Mar 27

    Exquisito!!!! Like you, I could eat this every day!

    1. Pati

      Mar 27

      Yay!

  43. Janet

    Mar 26

    I am making this for Sunday dinner and it smells awesome. Seems so simple to just add salt and pepper. Cannot wait to eat this.

    1. Pati

      Mar 27

      Hope you enjoyed it Janet!

  44. Natalia

    Mar 25

    Im going to make this today,
    How can you make the beans quickly con lata?
    Thanks

  45. Regina

    Mar 22

    Oh my goodness I made this dish today. I could eat this every day it was wonderful . Thank you Pati

    1. Pati

      Mar 23

      Thank you Regina!

  46. Craig O'Neill

    Mar 22

    Hi Patti,
    My wife and I have traveled to the Yucatan many times. We cooked your take Valladolid’s Lomitos . We followed your instructions Exactly (took a lot of patience waiting…then waiting some more…) they were AMAZING. The Long wait is sooo worth it. Simple to make. Thanks so much!
    Have you ever travelled to Puerto Morelos? Perhaps a show featuring this small but beautiful town would be an idea?

    1. Pati

      Mar 23

      Thank you Craig (and your wife) for trying the recipe!

  47. Nelson Caldwell

    Mar 19

    It’s cooking right now! We had other meal plans for Sunday until we saw this on TV. Made the refried black beans as well. Yummo. Neighbors are coming over and we’re all excited. Our Habanero salsa is assuredly not as hot though. Thanks for your show we love it!

    1. Pati

      Mar 20

      Aww Nelson, super happy to have inspired your Sunday dinner plans. Hope you enjoyed it!

  48. Gina

    Mar 18

    Hi Pati – I love your show. You are charming. I thought this recipe had five roasted garlic gloves, skin and all in it too, Did I mix up the recipes from last nights show?

    1. Pati

      Mar 20

      Thank you so much Gina. There’s no garlic in this recipe…so maybe you’re thinking of another one.

    2. Greta

      Sep 14

      The charred garlic goes in the Sope de Lima (same show) and equally good!!

  49. Clara

    Mar 14

    I love this show, Paty and the staff of Paty mexican table ,they really make on of my favorite, the culture and the cuisine from Mexico is just wonderful! Please make more shows, this recipe for sure I will make it! Look do delicious

    1. Pati

      Mar 16

      Thank you so much Clara. That means a lot to me and the whole team!

  50. Alisa Mari

    Mar 01

    Hi Pati,
    We tried your pork recipe and made some great tacos the other night! Now that we have a little left over, what type of dish would you recommend with the leftover meat? I was thinking some kind of taco soup, mexican rice dish or pasta. Do you have a go-to dish that you could recommend?

    Thank you!

    1. Pati

      Mar 06

      We rarely have leftovers in my house between three boys….but you can make rice and beans with pork or more tacos or enchiladas.

  51. Tyler

    Feb 12

    Hi Pati – Any preference on type of tomato? I think I saw you use Roma tomatoes – is that your preference?

    1. Pati

      Feb 16

      Hi Tyler! I usually use Romas, too, but any red tomato will work.

  52. alexis

    Feb 10

    Cooking this recipe now after watching it on TV it looks so delicious and I had all the ingredients on hand

    1. Pati

      Feb 13

      Yay! I hope you liked it Alexis.

  53. don Andres

    Feb 10

    What about adding some jalapeño for additional spice???

    1. Pati

      Feb 13

      The recipe works great for me, but of course you can adapt the spice level to your taste and add jalapeños.

  54. Gemma Rodenas

    Feb 04

    Hola Pati, gracias por esta receta, la vi en tu programa el otro día. Me ha quedado buenísimo, Gemma una española desde Seattle, abrazos.

    1. Pati

      Feb 06

      Muchas gracias Gemma. Abrazos!

  55. Evelyn R

    Jan 10

    Que sabroso!!!! Pati, mi familia le encanta esta receta! Es lo mas facil y delicioso!!! Lo hice con arroz blanco! GRACIAS!

    1. Pati

      Jan 13

      Es de mis más favoritas y es ridículo lo fácil que es, verdad?

  56. Evelyn R

    Jan 10

    Que sabroso!!!! Pati, mi familia le encanta esta receta! Es lo mas facil y delicioso!!! Lo hice con arroz blanco! GRACIAS!

  57. Steven Obregon

    Nov 23

    Your recipe says to core and dice the tomatoes, but not to discard the juices or seeds. Do the seeds and juices still go into the pot with everything?

    1. Pati

      Dec 03

      Yes, with everything… just made this last Wednesday. Boys love it. Make sure you cook it all the way until the end. The tomato sauce should en up chunky and pasty, not wet.

  58. Mandy S

    Nov 02

    Oh my! This dish has been cooking away on my stove for an hour. I tasted it for seasoning and it is DELICIOUS! I can’t wait for my husband to eat dinner. He’s going to be blown away! Thank you Pati for a other perfect recipe. “Juju’s birthday cake” will be the perfect dessert! Yum

    1. Pati

      Nov 16

      Hola Mandy!! Thank you so much for trying these recipes and I so so so hope that your husband liked it too. =)

  59. William Stoneman

    Nov 01

    That’s a keeper for sure!! Thanks!

    1. Pati

      Nov 01

      =)

    2. Pati

      Nov 01

      =)

  60. William Stoneman

    Nov 01

    That’s a keeper for sure!! Thanks!

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