re: Ponce

Re-season the outside after you un-wrap it. Brown it on the stove top in your cast iron pot. Slice 2 big ole onions 1 big bell pepper. Pull the ponce out. Saute' the onions and pepper in the gris-mis. Deglaze with some chicken stock or like momma did with some water. Put the ponce back in the pot and finish it covered in a 350 degree oven for an hour. Slice that up and put the gravy over some rice. Wash down with a cold one. Mmmm Mmmm