Lomitos de Valladolid

Tomato and Onion Pork Loins
Print Recipe
5 to 6 servings Lomitos de Valladolid
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
  • Toasted corn tortillas for serving
  • Refried black beans for serving
  • Ripe avocado slices for serving
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.
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
  • Toasted corn tortillas for serving
  • Refried black beans for serving
  • Ripe avocado slices for serving
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.

61 comments on “Lomitos de Valladolid

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  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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?

  7. 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!

  8. 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?

  9. 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

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

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

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

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

  14. 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. 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.

  15. 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