2 lbs pork, cut into bites
20 green peppers, hot or mild
3 cups chopped ripe tomatoes
2 medium onions, chopped
4 cloves garlic, minced
1/4 cup chopped fresh chives
2 tablespoons sunflower seed oil
1 teaspoon cumin seeds, crushed
salt to taste
water as needed
1. Roast the green chile peppers in a pan on a stovetop
burner until blackened, turning as needed. Put the peppers
into a bag for a few minutes. Then peel, seed, and trim
the peppers. Cut them into slices about 1 inch wide.
2. Heat the oil in a stovetop Dutch oven. Add the pork and
cook until lightly browned, stirring a time or two with a wooden spoon.
3. Add the rest of the ingredients, using just enough water
to cover. Bring to a light boil, reduce the heat to very low, cover,
and simmer for an hour or longer, until the meat is very tender.
Add more water if needed.