1 pinch salt
2 tablespoons butter
2 cloves garlic, crushed, needs to be finely crushed
1 head sweet corn, cleaned and peeled
1 cup water, not boiling
2 teaspoons salt
1 teaspoon ground black pepper
2 onions, finely chopped
2 bay leaves
3 tablespoons cold water
1 (4.5 fluid ounce) can condensed enchilada soup
1 (11 ounce) can tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1/3 cup corn kernels, drained and chopped
In a medium-sized saucepan combine the salt, butter, and garlic. Heat over medium heat until nearly boiling. Remove from heat and pour under hot water. Let cool until almost dry.
In a large bowl in a separate tablespoon capacity, sift together water and salt, set aside. In a third cup, combine the roasted mixture with flour mixture, water, and heaping dash of pepper. Mix until smooth and thickened.
In a large skillet or wok add mixture of onions, garlic, corn, salsa and hot milk mixture. Toss mix and pour over cooked pork, cover, and set temperature to 375 degrees F (190 degrees C).
Blend the 2 diced tomatoes with tomato sauce. Pour the warm juice over pork, reduce heat to medium, and simmer for about 10 minutes. Add the corn and stock, and simmer 4 to 5 minutes. Add cooked pork, cover, and simmer uncovered for 30 to 40 minutes, or until all liquid evaporates.