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1
Start by seasoning pork steaks with salt and pepper.
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2
If you like you can also use a steak seasoning to add a tad more flavor.
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3
Heat a skillet on the stove with olive oil.
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4
It is import to heat until the olive oil starts to smoke.
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5
As soon as the olive oil starts to smoke add yellow onions and place pork steaks on top (be careful for oil spatter).
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6
Cook for 3-4 minutes on each side or until each side is nice and caramelized and the onions stick to it.
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7
IT IS IMPORTANT NOT TO FIDDLE WITH THEM WHILE THEY COOK.
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8
Let each steak cook the full 3-4 minutes and lightly lift the corner of a steak to check if it is properly caramelized.
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9
After cooking the pork steaks let them cool.
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10
Also, keep the onions from the pan to add to your stock.
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11
Once they are cool enough to touch trim off all fat and set aside.
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12
If you have bone-in steaks keep the bones as well.
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13
Cube pork steaks into small, bite-sized pieces.
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14
Set aside.
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15
Boil 3quarts of water (this is a guess; Ive never actually measured the water.
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16
Your mileage may vary) in a large 2g pot.
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17
Add pork fat and bones (you can wrap in cheesecloth to make it easier to remove).
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18
Turn to medium-low heat, cover and simmer for two hours or until fat is completely rendered.
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19
This will become your soup stock.
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20
Scoop out all pieces of fat and bones and throw these away (I generally remove any meat pieces before throwing away).
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21
Add cubed pork, onions (not the red onions), and garlic cloves into stock and cook for one hour on very low heat.
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22
At this point I generally take it off the heat and let it cool overnight in the refrigerator.
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23
This allows me to skim the fat from the top very easily.
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24
Otherwise you can try removing fat using a turkey baster or leave it in if you like.
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25
If you let cool overnight, return to stovetop and heat for 15 minutes.
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26
Add additional water if necessary.
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27
Add cumin, chili powder, salt, pepper, paprika, bay leaves, basil, white wine and tomato paste.
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28
Let simmer for 15 minutes.
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29
Add remaining ingredients and simmer for two hours or transfer to crock pot and simmer for remainder of the day.
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30
Add water if stew becomes too thick.
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31
Add additional salt if necessary.
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32
Serve hot with warm flour tortillas or corn chips.
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33
Top with Cheddar cheese or sour cream if desired.
