How to make
Cut the meat into pieces and put it to marinate for 4 hours in equal parts vinegar, wine, water, with a little allspice, bay leaf and black peppercorns.
Afterwards, drain it and saute in the pork lard with a little water and coarsely chopped onions.
When sauteed a bit, mix it with the paprika. Transfer to a bowl and add the peeled and coarsely chopped potatoes and finely chopped tomatoes.
Pour in a little of the marinade of bay leaf and grains of the spices and stir. Season with salt to taste. You can add other spices of your choice. Bake for about 90 minutes in a moderately hot oven.
