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1
Remove any bones from the meats and cut into 1-inch square pieces.
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2
Set aside.
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3
Heat the oil in a large pot over medium heat and saute the onion until slightly golden.
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4
Add the tomatoes and let cook until the liquid has evaporated.
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5
Add the pickles and the chopped meats.
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6
Mix well, cover, and cook over low heat for 10 minutes to blend flavors.
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7
Add reserved juices and enough water to barely cover meats.
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8
Place potatoes over meats, cover, and cook until potatoes are done (about 20 minutes).
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9
While O Diablo is cooking, peel the eggs and separate the yolks from the whites.
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10
Mash the whites with a fork and add to the pot.
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11
Mash the yolks and mix with the sugar and the powdered mustard.
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12
Add enough of the vinegar from the pickle jar to forma paste (about 1/2 cup).
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13
When the potatoes are done, thicken sauce in pot with the egg yolk mixture.
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14
Cook 5 minutes more.
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15
Add white wine; increase the heat and bring to a boil.
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16
Cook another 3 minutes.
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17
Remove from heat and let it set, covered, until dinner is served.
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18
Cook rice according to package directions.
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19
When ready, reheat O Diablo and serve with rice.
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20
Some prefer this dish with bread instead of rice to sop up the juices; either way, it is delicious.
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21
Prepare this dish in the morning so that the flavors will have melded by dinnertime.
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22
The leftovers of this dish will keep up to 2 weeks in the refrigerator.
