Servings: 4servings, I recommend doubling this recipe if you want leftovers
Ingredients
1tablespoonolive oil
2poundsporkcubed into 1" pieces, I used boneless pork sirloin chops, but pork shoulder is good as well
3clovesgarlicminced
½yellow oniondiced small
1red bell pepperchopped small, green bell pepper works as well
29ouncescan whole tomatoes
4ounceschopped green chileroasted, peeled and chopped small, frozen or canned is fine also
1teaspoonground cumin
⅛teaspoonground cloves
½teaspoonkosher saltadjust to taste
2tablespoonsfresh lemon juice
½cupbeef broth(or 1/2 cup water, plus 1/2 teaspoon beef base)
¼cupfresh parsleyabout 2 tablespoons minced
Instructions
Heat the oil, over medium high heat, in the bottom of a large dutch oven or soup pot with a lid. Brown the pork and then add the onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add the tomatoes and crush them with your hands or a wooden spoon. Add the rest of the ingredients, except the parsley, and stir to combine.
Bring to a simmer and then reduce the heat to medium low. Cook, covered with a lid, for about 2 hours, stirring occasionally. The mixture should be barely simmering. After two hours, remove the lid and add the parsley. Taste and adjust seasonings if desired. Simmer for about 30-45 minutes, until the mixture has thickened. Enjoy!