Entree: Mexico – Yucatan Peninsula, Mexico – Lomitos de Valladolid (Valladolid Pork Lomitos)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) pork loin, trimmed and sliced into 1/2-inch (1.3 cm) medallions, approx. 8–10 pieces
- 4 large eggs, approx. 7 oz (200 g) total, hard-boiled
- 2 tbsp (30 ml) vegetable oil
- 1 medium white or yellow onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, about 0.3 oz (9 g), smashed
- 2 dried guajillo chiles, stemmed and seeded (or 1 ancho), toasted briefly
- 14 oz (400 g) crushed tomatoes (canned) or 2 cups (475 g) crushed fresh tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1/4 tsp (0.5 g) ground cinnamon
- 2 bay leaves
- Salt and freshly ground black pepper to taste (start with 1 1/2 tsp / 8 g salt)
- 1 tbsp (15 ml) white vinegar or freshly squeezed orange juice + lime juice (see note) for sauce brightness
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water (for rice)
- 8–10 corn tortillas (optional), warmed
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- Lime wedges for serving

Instructions

Short Description:
Lomitos de Valladolid are tender pork medallions simmered in a fragrant tomato-and-chile sauce and finished with hard-boiled eggs; served with white rice and warm corn tortillas to make a complete Yucatecan main course.

Regional Notes:
This Valladolid (Yucatan) variation cooks pork in a tomato-forward sauce spiced with guajillo chiles, Mexican oregano, and warm spices, and uniquely includes whole hard-boiled eggs simmered in the sauce before serving. Unlike other Mexican lomitos, the Valladolid version keeps the tomato base bright and pairs the pork with eggs as a customary finishing element.

1. Hard-boil the eggs: place eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil, turn off heat, cover and let sit 10–12 minutes. Drain, cool in ice water, peel, and set aside.
2. Prepare the chile-tomato sauce: toast the dried guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Transfer chiles to a bowl, cover with hot water and soak 10 minutes until softened; drain.
3. In a blender, combine the soaked guajillos, crushed tomatoes, tomato paste, 1/2 of the sliced onion, 1 clove garlic, 1/2 tsp cumin, vinegar (or citrus mix), and 1/4 cup (60 ml) of the chicken broth. Blend until smooth. Strain the sauce if desired for a smoother texture; set aside.
4. Season the pork medallions on both sides with salt, pepper, and remaining 1/2 tsp ground cumin.
5. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or shallow Dutch oven over medium-high heat. Sear the pork medallions in batches 1–2 minutes per side until lightly browned but not fully cooked through. Transfer pork to a plate.
6. In the same pot, add the remaining sliced onion and sauté 4–5 minutes until softened and translucent. Add remaining 2 smashed garlic cloves and cook 30 seconds until fragrant.
7. Pour the blended tomato-chile sauce into the pot with the onions. Add the remaining 1/2 cup (120 ml) broth, bay leaves, dried oregano, ground cinnamon, and a pinch more salt and pepper. Stir and bring to a gentle simmer.
8. Return the seared pork medallions to the sauce in a single layer. Nestle the peeled hard-boiled eggs into the sauce among the pork pieces so they will warm and absorb flavor. Cover and simmer gently 20–25 minutes, turning pork pieces once, until pork is tender and cooked through (internal temp 145–150°F / 63–66°C) and the sauce has slightly thickened. Taste and adjust salt, pepper, or a squeeze more lime if needed.
9. While the pork simmers, cook the rice: rinse rice under cold water until water runs clear. In a medium saucepan, bring 3 cups (720 ml) water to a boil, add a pinch of salt and the rice. Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed. Fluff with a fork and keep warm.
10. Warm corn tortillas on a dry skillet or wrapped in foil in a low oven.
11. To serve: transfer rice to a serving platter or individual plates, spoon pork and sauce over the rice, place 1 egg or half an egg per serving, garnish with chopped cilantro and lime wedges, and provide warm tortillas on the side for scooping.
12. Leftovers keep well refrigerated in an airtight container 2–3 days; gently reheat on the stovetop so eggs and pork warm through in the sauce.