Roast Pork Mexicaine

Season the roast all around. Remove the skin from the garlic and cut into coarse pieces. Remove the skin from the carrots and dice them not too finely. Rinse spring onions in cold water, dab dry, cut off root end, cut green parts into rings, onions into strips. Halve peppers and peperoncino, remove seeds, then cut into strips.

Remove the skin from the fresh tomatoes of your choice (cut them crosswise, dip them briefly in boiling water and then peel them). Cut the tomatoes into cubes.

Heat the fat in the roasting pan, then sear the roast on all sides, remove the meat.

In the roast stock, briefly sauté the garlic, carrots, spring onions, peppers and chilli strips, then add the pelati or tomato cubes, wine, water and stock cube and return the roast to the sauce. Steam the dish with the lid closed for about 1 hour, turning the roast 1-2 times to the other side.

Drain the hominy well, put the beans in a sieve and rinse when cooled, then add both to the roast form and steam for another 10 min. Remove the roast and let it stand for 5 minutes before carving. Boil sauce a little bit if necessary, season.

Carve the roast, put it into the sauce or bring it to the table separately. It goes well with polenta, for example.

For 2 people: preparation of a smaller roast is not worth it, would be too dry. But the meat can be well cooled

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