Mexican-Style Seasoned Pork

• 2 1/4 pounds boneless pork sirloin chops, cut into 1/2-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth
• 1 7-ounce can or jar salsa verde (mild to medium)
• 6 large garlic cloves, roughly chopped
• 2 plum tomatoes, chopped
• 1 large yellow onion, chopped
• 1 1/2 tablespoons ground cumin
• 1 tablespoon plus 1 teaspoon chili powder
• 1 tablespoon dried oregano
• Dash of cayenne pepper

1. In a large bowl, season the pork with the salt and pepper.
2. In a 12-inch skillet over high heat, heat the oil and add the pork, searing it on one side until golden brown, about 5 minutes.
3. Stir the pork and continue searing it on all sides for an additional 12 to 15 minutes, stirring occasionally.
4. The pork is done when the liquid in the pan is evaporated and the meat is evenly browned on all sides.
5. Add the chicken stock, salsa verde, garlic, tomatoes, onion, cumin, chili powder, oregano, cayenne, and 3 cups water to the skillet.
6. Bring to a simmer and cook for 30 to 45 minutes until the liquid is almost evaporated, stirring occasionally.
7. Reduce the heat to medium and cook for about 5 minutes, or until the dish has the desired amount of sauce.
8. The longer you cook it, the less sauce you will have.
9. For more tender pork, add an additional 1/2 cup water and continue cooking until the desired amount of sauce is reached.
10. The pork can be prepared up to 5 days in advance or frozen for up to 3 months.
11. Reheat, covered, in a saucepan over low heat.

pork sirloin chops, kosher salt, freshly ground black pepper, extravirgin olive oil, chicken, salsa verde, garlic, tomatoes, yellow onion, ground cumin, chili powder, oregano, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/mexican-style-seasoned-pork-387778 (may not work)