International Calendar 2019 - Nicaragua Recipes - Nacatamales, Masa, Sopa de chayote

Ingredients

• 2 cups distilled white vinegar, divided
• 3 Tablespoons paprika
• 1½ teaspoons dried oregano leaves
• 3 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1 cup orange juice
• ½ cup lime juice
• 3 pounds boned pork shoulder, or butt, cut into 1 x 2-inch chunks
• 2½ pounds (about 6) potatoes, peeled, sliced crosswise into ¼ inch thick circles, with each circle then cut in half
• 12 canned hot yellow chile peppers, drained
• 12 pitted prunes
• 72 small pimiento-stuffed Spanish style olives
• ¼ cup raisins
• salt and pepper
• 3 cups mint leaves, lightly packed, rinsed, and drained
• 2 large onions, trimmed and each sliced into 6 (¼ inch thick) circles
• 2 green bell peppers, trimmed, seeded and each sliced into 6 (¼ inch thick) rings
• 2 large tomatoes, trimmed and each sliced into 6 (¼ inch) circles
• 2½ cups long grain rice