Mexican Pork Stew

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear them on all sides for 5-6 minutes until golden brown.
1 tablespoon olive oil
1 ½ pounds pork shoulder
Lower the heat to medium and add the diced onion, garlic and jalapeño, then cook for 3-4 minutes until softened.
1 medium onion
4 garlic cloves
1 small jalapeño
Add the chili powder, smoked paprika, cayenne pepper, ground cumin, and bay leaves and stir well to coat the pork. Toast the spices for 30 seconds.
1 tablespoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1-2 bay leaves
Stir in the crushed tomatoes, sweetcorn, black beans and chicken stock. Bring the stew to a gentle boil, then lower the heat and let it simmer, covered, for 20 minutes, stirring occasionally.
2 cans (14 oz / 400 g) crushed tomatoes
1 can (7 oz / 200g) sweetcorn
1 can (14 oz / 400 g) black beans
2 cups chicken stock
Taste and adjust the seasoning with salt and freshly ground black pepper. Stir in the half of the chopped cilantro and ladle the stew into bowls. Garnish with the remaining cilantro and serve with tortillas, rice, or your favorite toppings.
½ bunch cilantro
Salt and freshly ground black pepper to taste