Country of origin: Ecuador

2 tablespoons annatto oil or lard
3 pounds lean pork shoulder, cut into 2-inch cubes
1 large onion, finely chopped
2 large cloves garlic, minced
1 large tomato, peeled, seeded, and chopped
1 red bell pepper, seeded and coarsely chopped, or
2 canned pimientos, chopped
1 fresh hot red or green pepper, seeded and finely chopped
1 tablespoon fresh coriander (cilantro), chopped coarsely
1/2 teaspoon ground cumin
1/2 teaspoon oregano salt, freshly ground pepper pinch sugar (optional)
2 cups beer
Heat the oil or lard in a heavy skillet and lightly saute the pork cubes. With a slotted spoon remove the pork pieces to a heavy flameproof casserole. Remove all but 2 tablespoons of fat from skillet, add the onion and garlic, and saute the mixture until the onion is soft. Add the tomato, the sweet and hot peppers, coriander, cumin, and oregano, and simmer until the mixture is well blended, about 10 minutes. Season to taste with salt and pepper and, if liked, the pinch of sugar. Pour over the pork, add the beer, cover, and cook over very low heat until the pork is tender, about 2 hours. The sauce should be quite thick. If it seems at all watery, partially uncover the casserole during the second hour of cooking. Serve with rice.