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1
If serving as soon as dish is finished, place mussels and clams in a large bowl and cover with cold salted water.
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2
Sprinkle with a little cornmeal and set aside.
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3
Combine broth, wine, and ground chile in a large bowl, and stir until thoroughly blended.
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4
Add 2 minced garlic cloves, bay leaf, and pork.
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5
Marinate 30 minutes at room temperature, turning the meat occasionally to keep it moist.
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6
With a slotted spoon, remove pork, discarding bay leaf.
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7
Reserve marinade.
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8
Pat pork dry with paper towels.
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9
Heat a large heavy skillet over medium-high heat.
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10
Add pork; cook, turning frequently to brown pork quickly and evenly.
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11
When browned, add the reserved marinade, and bring to a boil over high heat, scraping bottom and sides of pan, until pork absorbs the marinade and mixture is thick.
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12
Heat olive oil in another large deep skillet, then add pepper strips.
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13
After turning peppers once, add onions and stir-fry about 5 minutes or until vegetables are soft, but not brown.
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14
Add remaining garlic, tomatoes, and crushed chile.
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15
Drain and rinse mussels and clams.
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16
Spread mussels and clams, hinged-side down over the tomato sauce, cover the skillet tightly and cook over high heat 10 minutes or until the mussels and clams open.
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17
Discard any mussels or clams that do not open.
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18
Stir in the pork with marinade and simmer 5 minutes or until pork is heated through.
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19
Mix the cilantro and green onions and sprinkle over the pork and clams.
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20
Garnish with lemon wedges.
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21
Serve over rice.
