I'd never made this either. Had some chunks of dead pig ready to go -
was going to do 'kraut and boiled potatoes. This sounded so much
better.

I did my usual Frankenstien version of different parts from your
various postings - citrus (mostly OJ, but some lime and lemon), shot
of cider vinegar, onion, garlic, cilantro, some dried chile. Maybe
some cinnemon. A few hours in the slo- pot.

Frankly, as it was cooking, it didn't look that special. Then,
chopped the meat smaller, took it to the stove. As the liquid
evaporated it was looking better. Remembered one a yurn's lard
reccommendation, so threw that in. Started to crust up pretty good.
I expected some burn or fond, but, no - everything behaved.

First time I've ever made salsa from canned diced tomatoes, but
everything else was fresh.

corn tortillas

sour cream

Turned out to be very satisfying. Thank you, guys.

B