-
1
Put the pork, chopped onion, garlic, and salt into a saucepan, cover with water, bring to a simmer, and cook-about 30 minutes (much depending on quality and cut of meat).
-
2
Drain the meat, reserving the broth.
-
3
There should be about 3 1/4 cups (815 ml) of broth.
-
4
Reduce or make up to that amount with water.
-
5
Meantime, heat 1 tablespoon of the oil and fry the peanuts (or toast in a toaster oven), turning them constantly, until they are a golden brown.
-
6
Crush and transfer to a blender jar.
-
7
Add the tomato verde, cilantro, peppercorns, chiles, garlic, and 3/4 cup (185 ml) of the meat broth and blend until smooth (you may need a little more broth, but be careful not to make the sauce too watery).
-
8
Heat the remaining 3 tablespoons of oil in a heavy pan and fry the pork and sliced onion together until golden, turning the pieces constantly.
-
9
Add the blended sauce and cook for a few minutes longer, stirring and scraping the bottom of the pan all the time.
-
10
Add approximately 2 1/2 cups (625 ml) of the broth, then adjust the seasoning and simmer the stew for about 20 minutes, or until well seasoned.
-
11
(You may need to dilute the sauce further-it should be of a medium consistency, like thin cream-and it will thicken considerably as it cooks.)
-
12
Serve with plenty of the sauce and fresh, hot tortillas.
