- 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)
- Cut the meat in small pieces.
- 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.
- 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.
- 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.