2 1/2poundsripe tomatoescored and diced with juices
25ozcorn tortillasor flour tortillas
refried beans and sour creamfor topping
Instructions
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using knife and cutting board, slice pork loin into 1 1/2 - 2" pieces.Clean the knife and with a second cutting board, dice the sweet onion.
Parboil fresh tomatoes by placing them in a pan of boiling water for 30-40 seconds until their skins begin to crack. Strain them from the water and immerse them in ice cold water. Peel the skins off, then core and slice the tomatoes. Place them in a bowl along with any juices and set aside.
Cook the Pork Roast
Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with kosher salt and freshly ground black pepper. Cook for 2-3 minutes, stirring to brown the meat.
Add the diced onion and cook until tender. Add green chiles and the prepared tomatoes along with any juices in the bowl. Mix well.
Cover and reduce heat to low. Simmer until the pork is fork tender and the tomatoes have cooked down to a mushy paste, about 3-4 hours. Remove the lid and continue to cook until there is almost no moisture left on the bottom of the pot.
Serve with toasted corn or flour tortillas, refried beans, and sour cream.