Ingredients
Directions
1.
PAT pork cubes dry with paper towels.
2.
In a large Dutch oven, HEAT oil over medium-high heat until very hot; ADD cubes; STIR-FRY until browned; REMOVE meat; SET aside.
3.
REDUCE heat to medium; ADD onion; COOK until tender, about 10 minutes.
4.
STIR in garlic, chili powder, cumin, cinnamon, cayenne and cloves; COOK 1 minute.
5.
RETURN pork to Dutch oven; ADD tomatoes with juice, vinegar, salt, oregano and bay leaf; over high heat, HEAT to boiling, breaking up tomatoes.
6.
REDUCE heat; COVER; SIMMER until pork is very tender, about 2 hours.
7.
DISCARD bay leaf; SKIM and DISCARD fat.
8.
SPRINKLE dish with cilantro; SERVE over warm tortillas if desired.