Greek Recipes

ingredients
2/3 cup olive oil
3 pounds boneless pork
4 cups chopped onion
2 cups chopped tomatoes
1 teaspoon cumin
8 small potatoes, peeled and cut into 4 pieces
1 cup whole chestnuts
how to cook it
Boil the chestnuts after they are peelable and then peel them. Heat 1/3 cup olive oil in a casserole utile and brown the meat over high heat, stirring frequently in the pot. Remove the meat with a fork. Then add the onions. Cook over medium heat, keep blending it, up to the moment it gets browned (do not overdo it), about 7 minutes. Place the meat back in the pot, season with salt and pepper and pour in the tomatoes. Bring to a simmer over low-medium heat. Add the cumin and pour in enough water to cover the meat. Cover it and when it is brought to a boil, reduce the heat. Simmer for about 40 minutes. Pour in additional water so to keep the mixture covered. Continue the simmering while covered one more hour. Add the potatoes and chestnuts and continue cooking for another 30-40 minutes. Add water if necessary as it simmers so to keep the meat covered. Add some salt and pepper and serve warm.

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