Description Edit

Ingredients Edit

• 2.2 pounds pork, preferably ribs
• 2 cups cold water
• 2 cups white onion, thinly sliced
• 1 cup tomato, peeled and diced
• 1/2 cup minced parsley
• 1 1/2 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 tablespoon crumbled oregano
• 4 cloves garlic, minced
• 1 tablespoon minced mint
• 1/2 cup red chile powder
• 1 tablespoon salt (to taste)
• 4 cups water or broth
• 1 cup green onion, thinly sliced

• 4 eggs (optional)

Directions Edit

1. Cut the meat in small pieces.
2. Place the pork and the two cups of cold water in a large pot over high heat and boil until all the water evaporates, the meat has browned a bit and some of the fat has rendered.
3. Remove the meat from the pot. Stir-fry all the other ingredients, in the order listed, using the fat left in the pot by the cooked pork. Return the pork to the pan; add the four cups of water or broth. Bring to a boil and then simmer until the meat is quite tender, about 2 hours. Try to maintain the initial amount of broth. If necessary, add boiling water so that the stew does not get very thick.
4. Five minutes before serving, add the green onion and remove the pot from the heat. At this point, quickly stir in the beaten eggs (if using) to thicken the stew.