3 lbs. boneless, lean pork shoulder, cut into 1" cubes
3 tbsp. olive or salad oil
1 med. sized green pepper, seeded & coarsely chopped
1 lg. clove garlic, minced or mashed
2 lg. cans (1 lb. 12 oz.) tomatoes
1 lg. can (7 oz.) green chilies, seeded & chopped (Ortega brand)
1/3 c. chopped cilantro
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin or 1 tbsp. whole cumin seed, crushed
1/4 c. lemon juice
3/4 c. beef broth
Salt

Or tomatillos (about 10 tomatillos cut in small chunks). Are better than bell pepper.

Brown about a quarter of the meat at a time on all sides in heated oil; remove with a slotted spoon and reserve. In pan drippings saute bell pepper (or tomatillos) and garlic until soft; add a little more oil, if needed.

In a large pan (at least 5 quarts) combine tomatoes and their liquid, green chilies, cilantro, seasonings and liquids. Bring this mixture to a boil, then reduce heat to simmer. Add browned meats, their juices and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer for about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender.

Makes 6 to 8 servings. Serve with fresh flour tortillas, Spanish rice and salad.