2 1/2 lb. boneless pork loin
3 tbsp. corn oil
2 1/2 c. cored, seeded green peppers, cut into cubes
1 tbsp. finely minced garlic
3 c. drained, canned imported tomatoes, chopped
1 (6 oz.) can chopped green chiles
2 tbsp. ground cumin
1/4 tsp. ground cloves
2 tbsp. ground cumin
1/4 tsp. ground cloves
2 tbsp. chopped fresh coriander
1 c. dry white wine
Salt and pepper

Cut the meat into cubes. Heat the oil in large Dutch oven. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring until nicely browned. Using a slotted spoon, transfer the cubes to a platter.

Add another 1/3 of the meat and brown. Continue with the rest of the meat until all is browned; transfer to platter. Add the green peppers to fat remaining and cook until wilted. Add the garlic and cook 5 seconds, stirring. Return meat cubes to Dutch oven. Add remaining ingredients and mix well. Cover and simmer for 1 hour or until meat is tender. Serves 4-6.