Bollos Pelones

Previous the making of this recipe is recommended to make a Pork broth, is quite better to cook with this broth in order to get a better taste in the process.

Pork broth
100 g pork meat
250 g pork bones
1 medium sized onions
3 garlic cloves
1 stick of celery
1 tablespoon dried cumin
1 tablespoon dried marjoram
(You can use the peelings and the seeds of all the vegetables of the main recipe as well)
1. Take a medium sized pot and heat it, then add the pork meat and the pork bones, add a bit of vegetable oil and cook it until you can see the bottom of the pot evenly brown. Be careful, mix everything constantly and don’t let the brown spots get black.
2. Add the cumin and the marjoram, cook one more minute and then add all the vegetables.
3. Cook it 2 minutes, then add enough water.
4. Bring it to a boil, reduce heat and simmer for an hour.

Pork stew
1,5 kg pork meat (in one or two pieces)
1 red pepper
4 ripe tomatoes
2 medium sized onions
5 garlic cloves
Dried cumin
Dried marjoram
Bay leaves
Mustard
Raisins
Olives stuffed with red peppers (optional)
1 cup Red wine
2 tablespoons tomato paste
100 g bacon

1. Season the pork with marjoram and cumin.
2. A saucepan must be heated, cook the pork just to get some browning in the meat, then take it away from the saucepan and don’t clean the saucepan, it will be used to cook the vegetables.
3. When the pork meat is cold, cut it in 1cm side dices.
4. Grate the tomatoes and keep them in a bowl.
5. All the vegetables must be peeled and chopped.
6. Take the same saucepan that was used to cook the pork, heat it and add some oil to stir-fry the onion, the garlic, the pepper and the bacon. Let it cook 5 minutes; add the cumin, the bay leaves, the marjoram and the tomatoes, cook it 3 more minutes.
7. Add the tomato paste and the pork meat; add some pork broth (just enough to cover the meat)
8. When the stew starts boiling, lower the heat, add the raisins, the olives previously sliced, the red wine and the mustard. Put some salt and cook it 40 minutes adding some more broth if necessary.
9. Check the meat, must be tender, the stew thick and the flavour a bit sweet with some wine flavour, the raisins must be bigger and softer; check the salt, may need a spoon of sugar (works better two spoons of ketchup sauce).
10. When the stew is done put it in a strainer and let it cool.
Note: the sauce that falls from the strainer must be added to the tomato sauce.

Tomato sauce
4-5 ripe tomatoes
1 medium sized onion
2 garlic cloves
1 red pepper
3 spring onions
Cumin
Marjoram
Pepper
Worcestershire sauce
1. Cut all the ingredients in big pieces.
2. Heat a saucepan and then add some oil to stir fry the onion, the garlic, the pepper and the spring onion with the cumin and the marjoram.
3. Add the tomatoes and cook 5 more minutes.
4. Add one and a half cup of pork broth and cook 20 minutes.
5. Blend the sauce, strain it, and then take it back to the saucepan.
6. Keep cooking the sauce at low heat and season the sauce with some Worcestershire sauce, salt and pepper.

Corn pastry
Precooked Corn flour
Water Oil
1. Mix enough water with the precooked corn flour, make the pastry and add 2 tablespoons of oil.
2. Knead 5 to 10 minutes, adding more water if necessary.
3. Leave the pastry rest 10 minutes in a bowl covered with a moist towel.
Note: Some people make this pastry with broth instead of water and some grated red pepper.

Making the bollitos.

Must have your hands moist always.
1. Make balls of 5cm approx of diameter with the corn pastry.
2. Make a hole in the center of the ball and with both thumbs extend the hole until you have a deep hole.
3. Fill this hole with some pork stew and then close the hole in the ball.
4. If there’s some trouble closing the ball try adding a bit more pastry and a bit of water on it in order to help the pastry to get closed.
5. Repeat this process until you finish with the stew or with the pastry.
6. Heat enough oil to deep fry all the balls until get a golden color, put them in a oven just to keep warm until all the balls are fried. This step can be replaced just cooking all the balls directly in the oven until they have a crust and get golden.
7. Take the balls out the oven and put them inside the tomato sauce, which must be hot, cook it 3 to 5 minutes and then serve it.