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1
The toughest thing about this recipe is all the chopping and dicing you will do, but even that is pretty easy, and you can cut down on that by having your butcher slice up the pork roast into 1/2 inch slices.
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2
Chop up the slices of bacon and fry in a large nonstick skillet. Chop the pork into bite size pieces as the bacon fries.
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3
Add the olive oil to the skillet and begin to brown the pork. As this browns, dice the onions and seed and dice the green bell pepper. Add these two items to the pork and continue to brown the meat. Now drain this slightly,(though there will be very little to drain) and transfer to a large Dutch oven with a tight fitting lid.
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4
Chop the 2 tomatoes and dice up the garlic and the jalapeno pepper. Over low heat, add the tomatoes, garlic, jalapeno pepper,the cans of chilies, the can of tomatoes, the cans of tomato sauce, about 1/2 the water, the tablespoons of tomato paste, the hot sauce, and the sugar, salt and pepper.
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5
Now let the stove do the work. Except for stirring occasionally and adding a bit of the remaining water as needed, the stew will cook itself.)
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6
For the first couple of hours, leave the lid slightly cocked, but then cover it fully and cook the remaining two hours. Allow it 3-4 hours to fully cook.
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7
If you need to add a bit more spice, wait until the stew has cooked a minimum of 2 hours, to fully incorporate all the flavors and you can accurately judge the spiciness by then.
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8
After ladling out into the serving bowl, top with a dollop of sour cream and some shredded cheese.
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9
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