Pork and Green Chile Stew with Mango Salsa

• 2 pork shoulder steaks, bone-in

• 
  1 Tbsp. canola oil
• 
  2 Tbsp. ground cumin
• 
  1/2 Tbsp. black pepper
• 
  4 Tbsp. dried oregano, crumbled
• 
  1 Tbsp. New Mexico chile powder
• 
  2 tsp. Sea salt
• 
  Zest of 1 lemon

• 2 Tbsp. lard or unsalted butter
• 
  3 cloves garlic, smashed
• 
  1 large yellow onion, medium dice
• 
  3 cans Herdez 7 oz. Salsa Verde
• 
  6 Anaheim chilies
• 
  1 jalapeño pepper
• 
  2 cans black beans, drained and rinsed
• 2 cups chicken stock

• 6 small corn tortillas, torn into small pieces
• 2 ears' worth of yellow corn kernels, cut off the cob
  (approx. 1-1/2 cups)

For the Salsa:

• 8 Roma tomatoes, chopped
• 2 ripe champagne mangoes, peeled and cut into 1-1/2" cubes
• 1 small Spanish onion, medium dice
• 2 tsp. cumin
• Juice and zest of 2 limons, or from half a regular lime
• 2 Tbsp. cilantro leaves, chopped
• 4 scallions, diced

Over an open flame or under a broiler, cook whole Anaheims and jalapeno until their skins blister.  Remove from heat and place in a brown paper bag.  Close it and let them cool until you can handle them with your fingers.  Remove skin and seeds; chop them roughly.

Trim meat off the bones and cut into 1" cubes.  Set bones aside. Rub cubes with canola oil.  In a non-reactive stainless steel bowl, combine the cumin, black pepper, oregano, New Mexico chile powder, salt and lemon zest.  Toss meat in the seasonings until well coated and set aside. 

Heat lard or butter in a medium-sized stockpot or rondeau over medium-high heat.  Add garlic and cook until fragrant (not brown) and add onions.  Stir to combine and saute until onions are translucent.  Push garlic-onion mixture to one side of the pan and add half the pork cubes.  Cook them until they brown on one side; turn to brown on the other and then push them aside with the garlic-onion mixture.  Repeat with remaining cubes.  When they are brown, stir ingredients together until well blended.  Add the Salsa Verde, chiles, jalapenos and black beans.  To add more flavor to the stew, toss the pork bones in whole.  Add chicken stock and bring to a simmer.  Turn heat down to low, stir well and cover.  Cook on low for at least 45 minutes up to 2 hours.

Make the salsa at least an hour before serving.  Combine all ingredients, taste for seasoning.  Let the salsa marinate while the stew is cooking.

Remove lid from stew and add shredded tortillas and corn.  Cook for another 10-15 minutes or until the tortillas have mostly dissolved. 

Remove from heat.  Remove pork bones.  Taste for seasonings and adjust if necessary.   Spoon into bowls and top with salsa.  Garnish with chopped cilantro.  Serve with more tortillas, if desired.  Serves 6-8.