Mexican Pork Stew

3 pounds boneless pork cut into 2-inch cubes
2 tablespoons oil
1 medium onion, chopped
1 clove garlic, minced
1/2 pound tomatoes, peeled, seeded and coarsely chopped
3/4 cup canned tomatillos*
2 serrano or jalapeno chiles, seeded and chopped
1/2 teaspoon crumbled dried oregano
1/8 teaspoon granulated sugar
1/2 teaspoon cumin
Salt, to taste
Freshly-ground pepper, to taste
2 chorizo sausages, skinned, sliced, browned and drained
1 ripe avocado, sliced

In a skillet brown pork on all sides in oil without allowing cubes to touch. Transfer to a large heatproof casserole, barely cover with water, sprinkle with a little salt and cook over medium heat for 1 hour or until tender.

Strain off stock and reserve; set casserole aside. In the same skillet in which meat was browned, saute onion and garlic until onion is transparent. Add tomatoes, tomatillos, chiles, oregano, sugar and cumin. Cook and stir for 5 minutes. Add 1 cup of the reserved stock and season to taste with salt and pepper. Continue cooking, stirring occasionally, for 15 minutes or until thickened.

Add this mixture to the pork in the casserole along with the sausages and reheat. Garnish with avocado and serve with potatoes or rice.

You can substitute 4 or 5 fresh, cleaned tomatillos, cut into quarters.