2 1/2poundsripe tomatoescored and diced with juices
Toasted corn tortillas
Using knife and cutting board, slice pork loin into 1 1/2 - 2" pieces.
Parboil 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 and set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring to brown the meat.
Add onion and cook until tender. Add chiles and tomatoes along with any juices in the bowl. Mix well.
Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot.
Serve with toasted corn tortillas, refried beans, and sour cream.