Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau - cooking recipe

Ingredients

3 lbs lean boneless pork butt or 3 lbs pork shoulder
2 tablespoons salad oil
2 large onions, chopped
2 garlic cloves, minced
5 -6 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoons oregano leaves, crumbled
1 1/4 cups water
1 teaspoon sugar
1 1/2 teaspoons salt
3 tablespoons tomato paste
1/2 cup whipping cream
Garnishes
pumpkin seeds, shelled
avocado, peeled pitted and sliced
tomatoes, cut into wedges
sour cream
lime, cut into wedges

Preparation

Trim and discard fat from meat and cut into 1-inch cubes.
In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
Skim off fat and discard.
Stir in cream and cook, stirring, until mixture boils.
Turn into a serving dish and garnish with pumpkin seeds.
To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.