Entomatado De Carne De Puerco
"Pork In Tomato Sauce"
From the treasured pages of Novisimo arte de cocina
Written by Alejandro Valdes
Entomatado De Carne De Puerco
"Se cuecen tomates en agua: se pican cebollas y ajos y se frien, y luego los tomates enteros se machucan con la cuchara en aquella grasa para que se deshagan: luego que este caldo esté con especias molidas, cebollas cocidas aparte y un poco de vinagre, se echa la carne de puerco en pedacitos y sal: se sazona y se deja hervir."
English Translation
"95. Pork in Tomato Sauce. Boil tomatoes in water; chop onions and garlic and fry them, then mash the whole tomatoes with a spoon in that fat so they break down. Once this broth is ready, add ground spices, separately cooked onions, and a little vinegar. Add the pork cut into pieces and salt; season and let it simmer."
Note on the Original Text
The recipe uses a conversational, shorthand style typical of early 19th-century cookbooks. Instructions assume the reader's prior knowledge and omit exact quantities, cooking times, and temperatures. Spelling reflects pre-standardized Spanish, and some steps (like separating and boiling an onion) might seem redundant today but were part of flavor layering in historic recipes. Punctuation is loose, and the lack of ingredient lists is characteristic of the era—ingredients are introduced as needed throughout the recipe narrative.
Title
Novisimo arte de cocina (1831)
You can also click the book image above to peruse the original tome
Writer
Alejandro Valdes
Era
1831
Publisher
Unknown
Background
A delightful 19th century cookbook offering a medley of recipes curated to be prepared in multiple enticing styles—perfect for the adventurous home chef with refined tastes.
Kindly made available by
University of Texas at San Antonio
This recipe comes from 'Novisimo arte de cocina', published in 1831 by Alejandro Valdés in Mexico. The book is a fascinating snapshot of 19th-century Mexican home cooking, blending indigenous and European influences. Pork entomatado is a vibrant stew that showcases local ingredients like tomatoes and pork, seasoned with typical Spanish spices and a touch of vinegar, reflecting both Old and New World culinary traditions. During this time, recipes were often written for experienced cooks familiar with the processes and typically lacked precise measurements, reflecting a more intuitive, hands-on approach to cooking.
In the 1830s, cooks would have used clay or cast-iron pots and pans, wooden spoons, a stone metate or mortar and pestle for grinding spices, and simple kitchen knives for chopping. Open fire or charcoal stoves provided the heat, and food preparation was done almost entirely by hand, emphasizing skill over precise measurement tools.
Prep Time
20 mins
Cook Time
45 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2.2 lb ripe tomatoes
- 2 medium onions (plus 1 small onion, for boiling)
- 4 cloves garlic
- 2 tbsp lard (or substitute vegetable oil)
- Pinch ground cinnamon
- Pinch ground clove
- Pinch ground black pepper
- 2 tbsp wine vinegar or apple cider vinegar
- 1.1 lb pork shoulder or pork belly, cut in cubes
- Salt, to taste
Instructions
- Begin by cooking 2.2 pounds of ripe tomatoes in boiling water until their skins loosen.
- Peel them if desired.
- Meanwhile, finely chop 2 medium onions and 4 cloves of garlic.
- In a large frying pan, heat 2 tablespoons of lard (or vegetable oil) and fry the onions and garlic until soft and fragrant.
- Add the whole peeled tomatoes into the pan and, using a wooden spoon, mash them into the onion and garlic mixture until they break down into a rustic sauce.
- Once the mixture is simmering, add a pinch each of ground cinnamon, clove, and black pepper.
- Take a small additional onion and cook it separately in boiling water until very soft, then add it to the pan.
- Stir in 2 tablespoons of wine or apple cider vinegar.
- Cut 1.1 pounds of pork shoulder or belly into small cubes, season with salt, and add to the sauce.
- Simmer the mixture over low heat, covered, for about 30 minutes, or until the pork is tender and the flavors have melded.
Estimated Calories
350 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ingredients and workspace. Cooking the dish takes around 45 minutes, including simmering the pork until tender. Each serving contains about 350 calories, and the recipe makes enough for 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Ein Recht Guts Latwerg
This recipe hails from a late 17th-century German manuscript, a comprehensive co...
Einen Schweinß Kopf Zu Kochen
This recipe hails from the 'Koch Puech', a lavish and encyclopedic German cookbo...
Krebse Zu Kochen
This recipe hails from a 1696 anonymous German manuscript, ‘Koch Puech,’ a time ...
Browse our complete collection of time-honored recipes