.....when it's not making my kitchen too hot to cook it:
2 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
2 teaspoons vegetable oil
1 large onion, chopped
4 garlic cloves, crushed
3 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cloves
1 can (28 oz) tomatoes
1/4 cup cider vinegar
3/4 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons chopped fresh cilantro
Warm corn tortillas (optional)
1. Pat pork dry with paper towels. In a nonreactive 5 quart Dutch oven, heat 1 teaspoon oil over medium-high heat until very hot. Add half of pork and cook until browned, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining oil and remaining pork.
2. Reduce heat to medium. Add onion and cook until tender, about 10 minutes. Stir in garlic, chili powder, cumin, cinnamon, grond red pepper, and cloves; cook 1 minute. Return pork to Dutch oven. Add tomatoes with their juice, vinegar, salt, oregano, and bay leaf. Heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat; cover nd simmer until pork is very tender, about 2 hours.
3. Discard bay leaf. Skim and discard fat. Sprinkle pork with cilantro and serve with warm tortillas, if you like. Makes 6 main-dish servings.
All Thumbs Up at MamaT's house for this one.