3 T. cumin seeds
2 T. minced garlic
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 T. paprika
2 lb boneless pork shoulder, cut into 1-inch cubes
1/4 C. olive oil
4 red bell peppers, seeded, deribbed and cut lengthwise into strips 1/2 inch wide
1 C. dry white wine
1/2 C. chicken stock
6 paper-thin lemon slices, cut into half rounds
1/2 C. chopped fresh cilantro

Put the cumin seeds in a small, dry frying pan and place over medium heat, swirling the pan occasionally, until toasted and fragrant, 2-3 minutes. Transfer to a spice grinder or peppermill and grind finely. In a mortar, combine the ground cumin, garlic, salt, pepper and paprika and mash with a pestle to form a paste. Place the pork in a nonaluminum bowl and rub the paste evenly over the meat. Cover and let marinate overnight in the refrigerator. Bring the meat to room temperature. In a large sauté pan over high heat, warm the lard or olive oil. Working in batches, add the pork and brown quickly on all sides, 5-8 minutes. Using tongs or a slotted spoon, transfer the pork to a large, heavy pot. Add the pepper strips to the fat remaining in the pan and sauté until softened, about 5 minutes. Transfer the pepper strips to the pot containing the pork. Return the sauté pan to high heat, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Add the pan juices to the pork and peppers. Add the stock and lemon slices and bring to a boil. Quickly reduce the heat to low, cover and simmer until the pork is very tender, about 25 minutes. Stir in the cilantro, then taste and adjust the seasonings. Spoon into a warmed serving dish and serve hot.

Yield: 4 servings
Calories: 386
Fat: 21g
Fiber: 2g