1 kg boneless pork tenderloin, trimmed of fat and silver skin, cut in large cubes
2 tbsp coconut flour
2 tsp salt
pepper
3 tbsp olive oil
2 onions, chopped
4 cloves garlic, finely chopped
3 Jalapeño peppers
1 green pepper
1 red pepper
2 - 4 Anaheim or banana chiles
1 tsp chili powder (or 2 fresh serrano chiles)
1 tsp cumin powder
2 tsp dried oregano
¼ c chopped coriander leaves
800g chopped tomatoes (canned or fresh)
2 tbsp tomato paste
3 cups beef or chicken stock
1 tbsp cocoa powder
Heat the oil in a large heavy casserole
D redge the meat with the coconut flour, salt and pepper and brown in the fat. Remove the meat to a bowl.
Meanwhile prepare all of the peppers by de-seeding and chopping.
Add more fat to the pan if necessary and sauté the onions and garlic until transparent. Add the peppers and stir 5 minutes until they start to soften.
Mix the spices and herbs together and add to the pan, stir 1 minute. Add the rest of the ingredients including the meat, stir to combine well.
Bring to a steady simmer and cook about 2 ½ hours until the meat is very tender and the liquid thickened. Or bake in a moderate oven for about 3 hours. 1/2 hour before serving add cocoa.
Serve with all the usual Tex-Mex trimmings - guacamole, fat free sour cream, grated reduced fat cheese, and coriander leaves.
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