This yummy dish is best eaten with tortillas, but it is good with rice as well. Be generous with the salsa because it gives the pork flavor.
2 tablespoons olive oil
1 (2-pound) pork loin, sliced
1 teaspoon ground cumin
Salt and black pepper, to taste
2 red onions, chopped
1 green bell pepper, seeded, chopped
1 jalapeÃ±o pepper, seeded, chopped
2 cloves garlic, chopped
4 cups vegetable stock
2 cups prepared green salsa
1 cup chopped fresh cilantro
Season the pork with salt, cumin and pepper.
Heat the oil in a Dutch oven or heavy pot, under medium heat. Fry the pork loin until it is no longer pink and the edges are brown. Turn at least once. Transfer the pork to a plate.
In the same pot, sautÃ© the garlic, onion, bell pepper and jalapeÃ±o for 5-8 minutes or until the onion and the peppers are soft. Add the pork and cilantro. Pour in the vegetable stock. Increase the heat to high and bring to a boil. After, the lower the heat and simmer for an hour or until the pork is soft and the liquid is reduced to 1/4. Add the salsa. Cover and simmer for another 10 minutes. Serve warm.
Photo Courtesy Of: Chill05