In a large stockpot, heat oil and brown pork on all sides.
Remove meat& set aside.
Stir in onion, garlic, herbs& spices.
Lower heat& cook for 2 minutes.
Return meat to pot.
Stir in tomatoes& stock, and bring to a boil.
Reduce heat& simmer, covered, for 2-1/2 hours.
Turn meat every 30 minutes.
Remove meat from pot& allow to cool.
Skim fat from top of stew.
Slice meat across grain into thin slices (or shred).
Return meat to pot, add beans, cooked pasta,& salt to taste.
Heat through.
Serve with sour cream, if desired.
Ingredients:
2 tablespoons olive oil
3 lbs boneless pork shoulder
1 medium onions, diced
4 cloves garlic, peeled & crushed
2 tablespoons crushed red pepper flakes
2 teaspoons ground cumin
2 teaspoons ground coriander
4 teaspoons chili powder
3/4 teaspoon dried oregano
3/4 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
2 cups crushed tomatoes, with juice
3 cups chicken broth
2 cans kidney beans, drained & rinsed
1 cup orzo pasta, cooked & drained
salt, to taste
Steps/Methods:
In a large stockpot, heat oil and brown pork on all sides.
Remove meat& set aside.
Stir in onion, garlic, herbs& spices.
Lower heat& cook for 2 minutes.
Return meat to pot.
Stir in tomatoes& stock, and bring to a boil.
Reduce heat& simmer, covered, for 2-1/2 hours.
Turn meat every 30 minutes.
Remove meat from pot& allow to cool.
Skim fat from top of stew.
Slice meat across grain into thin slices (or shred).
Return meat to pot, add beans, cooked pasta,& salt to taste.
Heat through.
Serve with sour cream, if desired.
