Trim and discard fat and cut pork in 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 browned.
Push meat to sides of pan, and add onion, garlic, and bell peppers; sauté until limp.
Stir in chilis, oregano, cumin, salt, cilantro, vinegar and water; cover and simmer until meat is fork tender (about 1 hour). Skim off fat and discard.
Spoon into serving dish and garnish with tomato wedges. Serve with hot cooked rice. Spoon sour cream and squeeze lime juice on top.
I’ve always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor’s and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; “Look Mom! I’m cooking!”
In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit … and he started taking us along.
This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.