Trim excess fat off of pork chops and cut into cubes or chunks.
Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
Stir the mixture, cover the pot, turn down a touch and leave it alone.
Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above low. Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	402.83 Kcal (1687 kJ)
Calories from fat	169.8 Kcal
		% Daily Value*
Total Fat	18.87g	29%
Cholesterol	80.12mg	27%
Sodium	1940.62mg	81%
Potassium	987.16mg	21%
Total Carbs	25.63g	9%
Sugars	5.18g	21%
Dietary Fiber	5.38g	22%
Protein	31.32g	63%
Vitamin C	25mg	42%
Iron	3.7mg	20%
Calcium	60.1mg	6%

Amount Per 100 g
Calories	123.7 Kcal (518 kJ)
Calories from fat	52.14 Kcal
		% Daily Value*
Total Fat	5.79g	29%
Cholesterol	24.6mg	27%
Sodium	595.94mg	81%
Potassium	303.14mg	21%
Total Carbs	7.87g	9%
Sugars	1.59g	21%
Dietary Fiber	1.65g	22%
Protein	9.62g	63%
Vitamin C	7.7mg	42%
Iron	1.1mg	20%
Calcium	18.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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