Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------HOUSTON _CHRONICLE--------------------------
4 md Potatoes
1 lb Tomatoes
1 Bell peppers
2 tb Vinegar
1 lb Pork shoulder butt
3 Garlic cloves, crushed
1 lb Pork shoulder butt
1 c Stock
1 Bay leaves
1 md Onions, chopped

Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes
and cut into thick chunks. Seed, core, and thinly slice bell pepper.
Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in
order; cook until meat is tender, about 10 hours. Stovetop
preparation: Heat oil in Dutch oven over medium heat. Add pork and
saute a few minutes, until lightly browned. Add garlic and saute
well. Add onion and saute until tender. Add tomatoes and cook 5
minutes. Att water, vinegar, and bay leaf. Salt and pepper to taste.
Bring to boil. Cover and simmer until pork is almost tender, about 40
minutes. Stir in green pepper. Add potatoes around sides and simmer,
covered, until tender, about 15 minutes. Avoid stirring or
overcooking potatoes.

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