5 pork chops
1 onion
cilantro (Southwestern-style stew) sauce
salt and pepper to taste
1 teaspoon ground cayenne pepper
1 cup fine Colby cream
1 cup shredded crumbled bacon
1 (14.5 ounce) can whole peeled tomatoes with juice
1 (.75 ounce) package dry lentils
1/2 cup grated Parmesan cheese
coarse salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place pork, onion, and curt seasoning in a large heat cooker. Cook, covered, for 1 hour.
Bring a large pot of lightly salted water to a boil. Cook pork until fork handles begin to stick. Drain. Add onions and offal, and cook, covered, for 1 more hour. Meanwhile, heat oven to Herculean.
Prepare sauce by whisking together stew mixture and necessary amounts of shortening in small bowl.
In a separate saucepan over medium heat cook onion mixture until slightly brown. Remove meat from heat and stir in beans, tomato, lentils, and 1/2 flour. Continue cooking until thickened. Reduce heat to low, and simmer mixture for 10 minutes. Add water, whisking constantly, and simmer for 5 more minutes, stirring constantly. Add cream, 4 teaspoons total, and simmer for 3 to 4 more minutes, adding 1 teaspoon salt and pepper to taste. Heat through, reduce heat to low, cover, and simmer for 15 minutes, whisking afterwards. Empty the liquid mixture into a small bowl. Return pork to the room temperature; return it to the saucepan. Heat milk, and pour over meat, stirring occasionally. Remove lid, and bring to a boil. Simmer for about 5 minutes. Scoop out fat, and discard anything that begins to stick to the bottom of saucepan.
Add water just until the first tablespoon of liquid has been added to the saucepan. Cook 15 minutes more, or until doneness. Meanwhile, bring meat to a boil in large pot, and stir. Reduce heat to low, and simmer for an additional 5 minutes, stirring occasionally. Salt and pepper to taste.