Summer Pork Stew With Tomatoes And Corn

• 3 tablespoons lard or vegetable oil
• 1 1/2 pounds boneless pork for stewing, in 1/2-inch cubes
• Salt and freshly ground black pepper
• 3 medium onions, halved and sliced thin
• 1 large clove garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 2 pounds ripe tomatoes, peeled and coarsely chopped
• 1 1/2 cups fresh corn kernels, from 3 to 4 ears
• 1 tablespoon minced flat-leaf parsley
• 2 tablespoons minced cilantro
• 1 Serrano or jalapeno chili, seeded and finely chopped, or to taste

1. Heat lard or oil over high heat in large, heavy saucepan or Dutch oven.
2. Add pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes.
3. Season with salt and pepper.
4. Reduce heat to low, add onions, and cook, stirring occasionally, until softened but not browned, for 8 minutes.
5. Add garlic, cumin, oregano and tomatoes with their juice.
6. Simmer partly covered until pork is tender, about 45 minutes.
7. Add corn, and simmer for 15 minutes.
8. Taste for seasonings.
9. Serve sprinkled with parsley, cilantro and chili.

lard, pork for, salt, onions, clove garlic, ground cumin, oregano, tomatoes, corn kernels, flatleaf parsley, cilantro, serrano

Taken from cooking.nytimes.com/recipes/9334 (may not work)