Tochitura with pork

750 g pork leg/shoulder

400 g tomatoes

100 g pork fat

200 ml white wine

10 cloves garlic

3 head onions

2 sweet pepper

2 pepper

ground pepper, salt

Cut pork into cubes approximately 30 grams, fried in melted fat, sunflower, until Browning.

Onions and garlic, peel and finely chop, add to the meat.

Tomatoes remove seeds and peel, finely chop, add to the other ingredients.

Peppers to prepare, remove the stem and seeds, cut into strips, place in a pan, add pepper and salt, add pepper to taste.

Next tochitura with pork stew in their own juice for 15 minutes, then pour in the wine, bring all to a boil and remove from heat.

Served tochitura hot with polenta.