Tomato and Onion Pork Loins
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- 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
- Toasted corn tortillas
- Refried black beans
- Ripe avocado slices
- 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.
135comments inLomitos de Valladolid
Pati, I am so accustomed now to long lists of seasonings (guajillo, oregano, cumin, avocado leaves, the list goes on and on), that I almost forgot that a few good ingredients prepared well can sometimes be combined into something that is absolutely delicious. So I’m going to give this one a try. But do you think it would be okay to get some browning on the pork and onions before I add tomatoes? Or would that be inappropriate for this recipe?
Not inappropriate at all, I think it is actually a great idea!
Hey Pati, we’ve tried to copy your recipes and the Lomitos de Valladolid is our latest attempt tonight it was off the hook good and not at all complicated watched you make this this past weekend and knew we had to give a go.It’ll be definitely be in our future to make again!!
Love that you loved the Lomitos Kevin, aren’t they just yummy?
Ohhhhh my holy goodness! Our nephew and his amazing wife made your recipe for us and what a delightful treat! Thanks for this recipe!!
So happy to hear you liked this recipe Kim, I love the lomitos as well!
Donna Marie - Sun Blanket Life
I want to make this recipe today, as I have an abundance of tomatoes that have just turned ripe and I found the recipe in treasures of the Mexican table. I also had half of a boneless pork shoulder roast frozen. Can I substitute this cut of meat for the pork loin? I know that it will have more fat, but it is what I had.
What do you think?
I hope you decided to go ahead Donna, let me know how the Lomitos came out 🙂
Hi Patty I watch the show you make me laugh because you’re so unique and your sister self and you’re just really happy fun person you cook great you love your family and I just enjoy watching you and you’re just a great cook you put that extra love into it from your Corazon
Thanks so much Marylin, you are way too sweet 🙂
Oh my goodness! How can something with practically no spices (salt/pepper) have SO much amazing flavor?
My only visit to Valladolid was in 2007 when we were trying to outrun a hurricane. We were driving from Cancun to Merida (also my first visit there, a city I fell in love with and have returned to at least half a dozen times and written five books in), and we got lost in the middle of the Yucatan and ended up in this ancient city where we had lunch before driving on. Your recipe gave me wonderful flashbacks of that day, and makes me want to get down there again! If all goes well, I’m going to Merida in October to write another book, experience Dia de los Muertos, and take a cooking class or two. Just maybe I’ll get sidetracked to Valladolid again. Thank you for your wonderful dish!
So glad this recipe brought back so many sweet memories Kenneth. Valladolid is always worth it 🙂
I absolutely love this recipe! We’ve been coming back to it for years!! ❤ Love you too Pati! You’re the greatest.
Thanks so much Patti, Lomitos are one of my favorite recipes as well 😉
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!
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!
I’m trying this this week! How would you feel about adding the avacados crema you make with it?
Mmmm, yummy idea Marianne 😉
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.
Thank you Ashley, I absolutely agree with you, Valladolid is a magical place!
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.
Melody - Toronto, Canada
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!
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.
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)
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 😉
Tony V, Ivanhoe, Victoria, Australia
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.
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 😉
As I was getting ready to go to the market yesterday, i was watching this episode! Guess what I’m doing right now! 😁
Thanks for tuning in Cheryl! I hope you enjoyed these Lomitos 🙂
Kevin H - Fort Worth, TX
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.
Oh…it sounds like it needs to be cooked a bit longer. The tomato sauce should end up chunky and pasty, not wet.
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.
Some tomatoes are just super juicy….to reduce the liquid, keep cooking the lomitos without the lid on.
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!
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!
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?
Either way will work, Erin, if you want to add some spice!
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?
Oh yes…chicken will be great, Sharon.
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.
Hope you have fun making and eating it, Claudia!
Wonderful, simple recipe. Seems too easy to be possible, but this is really delicious and I use it often.
Yay! Thank you Greta.
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
Here it is: https://patijinich.com/pati_2020/recipe/refried_beans/ Enjoy, Rachel!
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!
I’m so happy to hear that it is now a staple in your kitchen, Amy!
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.
Oh I hope the lomitos bring back wonderful memories of Valladolid, Doug!
Norma from Kent wa,
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.
Try your local Mexican or International super market, or online for Peruvian black beans. So glad your family is enjoying your cooking 🙂
Excellent taste. After I tried the recipe. I cooked my beans fresh Yummmm
Thank you Norma!
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.
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.
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.
I’m glad you tried it Dave, and you can always adjust to your taste.
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!!!
I like to use Roma tomatoes, but any red tomato will work. The episode is on Amazon! Season 5, episode 8.
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!!
So glad to hear that Kristin! Thank you!
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
Thank you Laurie!
Would love to try this -can another meat be substituted for the pork- a cut of beef?
Of course! Try whatever meat you prefer.
I need nutritional and calories! ?
Sorry Jenny but we don’t track the nutritional data.
Norma in Texas
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
That is fantastic! So happy your whole family loves it.
Kim& Nicholas Keene
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
So many of my recipes…. here are a few:
Making this for dinner today !! I love your show pati thanks for teaching me as you go !!
Thank you so much Jenessa!
Can this be done in a crockpot?
Made this tonight. Muy delicioso!! I love, love your show. You’re awesome Pati!
Thank you Cendie!
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!
Super happy to hear that your whole family loves the recipes!
Saw this recipe and wondered if the meat, onion and tomato mixture is considered ‘low carb’?
I’m not sure…
Sencillamente delicioso felicidades Paty
Muchas gracias Gina!
This is such a simple yet delicious dish!!! I urge everyone to make 🙂
Melanie thank you so much!!!
Made this tonight and I loved it! It actually looked like yours!
I just saw it on TV and made it
Esta super Delicious
Gracias ati aprendi a cocinar
You’re the best
Aww gracias Natalie!
I just saw this on TV I just made it its fabulous …. Path eres la mejor
Bendiciones desde L.A
Muchas gracias Natalie!
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!
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.
Thank YOU Larry! I can’t wait to share Season Six with everyone!
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!
Exquisito!!!! Like you, I could eat this every day!
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.
Hope you enjoyed it Janet!
Im going to make this today,
How can you make the beans quickly con lata?
Sí…or use this http://patijinich.com/pati_2020/recipe/refried_beans/
Oh my goodness I made this dish today. I could eat this every day it was wonderful . Thank you Pati
Thank you Regina!
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?
Thank you Craig (and your wife) for trying the recipe!
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!
Aww Nelson, super happy to have inspired your Sunday dinner plans. Hope you enjoyed it!
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?
Thank you so much Gina. There’s no garlic in this recipe…so maybe you’re thinking of another one.
The charred garlic goes in the Sope de Lima (same show) and equally good!!
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
Thank you so much Clara. That means a lot to me and the whole team!
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?
We rarely have leftovers in my house between three boys….but you can make rice and beans with pork or more tacos or enchiladas.
Hi Pati – Any preference on type of tomato? I think I saw you use Roma tomatoes – is that your preference?
Hi Tyler! I usually use Romas, too, but any red tomato will work.
Cooking this recipe now after watching it on TV it looks so delicious and I had all the ingredients on hand
Yay! I hope you liked it Alexis.
What about adding some jalapeño for additional spice???
The recipe works great for me, but of course you can adapt the spice level to your taste and add jalapeños.
Hola Pati, gracias por esta receta, la vi en tu programa el otro día. Me ha quedado buenísimo, Gemma una española desde Seattle, abrazos.
Muchas gracias Gemma. Abrazos!
Que sabroso!!!! Pati, mi familia le encanta esta receta! Es lo mas facil y delicioso!!! Lo hice con arroz blanco! GRACIAS!
Es de mis más favoritas y es ridículo lo fácil que es, verdad?
Que sabroso!!!! Pati, mi familia le encanta esta receta! Es lo mas facil y delicioso!!! Lo hice con arroz blanco! GRACIAS!
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?
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.
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
Hola Mandy!! Thank you so much for trying these recipes and I so so so hope that your husband liked it too. =)
That’s a keeper for sure!! Thanks!
That’s a keeper for sure!! Thanks!