A hearty and flavorful stew combining tender pork, rich tomato, and a blend of spices for a comforting meal.
Prepare the chili pods by washing them and removing the seeds. Combine them with sun-dried tomatoes and 1 cup of chicken broth in a saucepan. Bring to a boil, then cover and let steep.
Removing the seeds reduces the heat, but you can leave some for a spicier flavor.
Cook the bacon in a heavy skillet until crisp. Remove and set aside. Discard the fat and add olive oil to the skillet.
Save the bacon fat for added flavor in other recipes.
Sauté the chopped onion and minced garlic in the skillet until golden. Transfer to a crock-pot.
Cook on medium heat to avoid burning the garlic.
Cut the pork loin into cubes. Toss with flour, salt, and pepper in a mixing bowl to coat.
Shake off excess flour to prevent clumping.
Brown the pork in the skillet in batches, adding oil as needed. Transfer to the crock-pot.
Don't overcrowd the skillet to ensure even browning.
Blend the chili pods and tomatoes with the remaining chicken broth until smooth. Pour over the pork in the crock-pot.
Blend in batches if necessary to avoid overfilling the blender.
Add cumin, oregano, bay leaves, and crumbled bacon to the crock-pot. Stir well and cook on low for 3-4 hours.
Stir occasionally to ensure even cooking.
Serve the stew hot with tortillas or as a filling for burritos.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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