Spicy Pork Stew
1 onion, chopped
1 – 2 jalapenos, depending on your heat tolerance, seeded and chopped (I generally use two)
Pork butt, shoulder – basically a cut of meat you would use for carnitas. Cut up into small pieces.
4 to 6 garlic cloves, chopped
1 14.5 oz can fire-roasted tomatoes
1 28 oz can Las Palmas Green Enchilada sauce
1 7 oz can Ortega fire-roasted diced green chilies
1 cup chicken broth
1 cup water
1 tsp coriander
2 tsp oregano, dried and crushed between your hands
½ tsp cumin
2 bay leaves
Cilantro, fresh, chopped, according to taste (about ½ cup)
Heat oven to 325 degrees.
Heat olive oil in large, oven-proof pot just until it starts to smoke. Add pork. Salt and pepper the meat. Brown well. To do this, DO NOT STIR THE MEAT for at least a couple of minutes after adding it to the oil. Let it brown until it is crisp before stirring. Remove the nicely browned (hint) pork from the pot and add the chopped onion and jalapeno pepper and saute until beginning to soften. Near the end, add the chopped garlic. I find if I add the garlic too soon, it burns. Add the browned pork back to the pot, with all the collected juices. If desired (and you should desire it), add ½ cup white wine to deglaze the pan. Once the wine has cooked down and the lovely browned bits are loosened, add everything else. Taste to adjust seasoning. Put on the lid and bake in the oven for 2 to 3 hours. Or do this in the crock pot.
Serve with warmed tortillas and cold margaritas.