Carne Con Chile Guero

The Meat:
2 pounds stewing pork with some fat, cut into 1-inch cubes
4 garlic cloves
salt to taste

The Sauce:
12 guero chiles
12 ounces tomatoes, broiled until soft
6 garlic cloves

Put the pieces into a heavy pan, add water to come just below the surface of the meat, the garlic, and salt, cover, and cook over medium heat for about 20 minutes.  Drain off half of the broth and continue cooking uncovered until the pork is just tender - about 20 minutes.  Continue cooking until the fat renders out and lightly fries the meat.

Meanwhile, char and peel the chiles, remove the veins and seeds, and chop roughly.  Peel the tomatoes if you like and crush with garlic and chiles to a textured sauce (you can do in a food processor, but not a blender which would puree the mixture).  Add the mixture to the meat in the pan and fry, adding a little more salt if necessary, until the moisture has reduced, about 5 minutes.  Dilute with about 1 cup of the pork broth and continue cooking for another 5 minutes.