2 pounds bone-in pork loin, cut into 1 1 inch cubes
2 (16 ounce) cans condensed tomato soup
1 (12 fluid ounce) can or bottle beef broth
2 tablespoons Worcestershire sauce
2 tablespoons paprika
1 clove garlic, minced
1 teaspoon ground black pepper
1 teaspoon prepared Spanish seasoning
1 teaspoon dried oregano
salt and pepper to taste
1/4 teaspoon dried oregano
1 pound bacon, cut into 1 inch cubes
1 tablespoon hot pepper sauce
1 tablespoon prepared pepper sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon peach preserves
Place pork in a large saucepan and cover with cold water. Bring water to a boil and cook, covered, until evenly browned and tender. Drain, place in a medium bowl and set aside.
Stir tomato soup, beef broth, Worcestershire sauce, paprika, garlic, pepper, Spanish seasoning, oregano, salt, pepper and brown sugar into a medium bowl. Mix well and pour mixture into pork pieces; strain into small pieces and place in broth. Heat 2 tablespoons brown sugar in a medium skillet over medium heat. When sugar has melted, brown the pork pieces in 1 tablespoon brown sugar; drain on paper towels. For an elegant presentation, this will also serve as a brownie when served.
Sprinkle bacon over the pan to prevent browning and to brown on all sides (especially on the brownies). Immediately after pouring, turn the pan over and brush with hot pepper sauce. Sprinkle with Worcestershire sauce. Drizzle with bacon grease. Cover pot and simmer on a medium heat for 5 to 6 minutes, stirring occasionally, until bacon is crisp and pork is tender. Remove pan from heat and allow to cool gently. Sprinkle with reserved chicken stock, salt and pepper and pour over pork and pan. Sprinkle with peach preserves. Cook and stir over medium heat for one 1 hour or until chicken is tender. Serve hot or cold.