3 Roma tomatoes, finely chopped
2 yellow peppers, finely chopped
1/2 white onion, finely chopped
1 garlic clove, finely chopped
1 lb. loin or leg of pork, finely chopped
1/2 teaspoon dried oregano
4 cups green cabbage, cut into thin strips
1 can (12 oz.) black olives, pitted and chopped roughly
1 tablespoon white vinegar
Heat the oil in a large pan or wok on high. Stir tomatoes, yellow peppers and onion for 3 to 5 minutes; add the garlic and sauté for another 30 seconds. Add finely chopped pork and oregano; cook until it is no longer pink; season with salt and black pepper, to taste. Cover pan and reduce to low heat stirring occasionally, for 12 to 15 minutes until all the juice of the meat has evaporated and the meat is soft. Add the cabbage, black olives and white vinegar. Season with more salt, if necessary. Cover and let cook for 5 minutes. Remove from heat. Accompany with white rice. Buen provecho!