Yum, Yum. I made fresh vegetable stock from the tops and bottoms of onions and garlic, jalapeno pepper seeds and stems. I cooked this the entire time that I was preparing everything else. I strained the stock just before adding to the pork. I still used chicken bouillon for seasoning. I marinated my pork pieces in Italian dressing for about a half hour and then browned them in the oil. I decreased the oven temperature to 300°F. for slow cooking. It was wonderful. Very tasty. I thought it might be too spicy with the jalapeno seeds cooked in the stock, but it was perfect.

This is a pretty good recipe, however, it doesn't mention removing the skins from the jalapeno's after roasting, I would think this very important.