Step 1

Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.

Step 2

While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.

Step 3

Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.

Step 4

In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.

Step 5

Add the garlic and cook another minutes, until you can smell the gorgeous garlic.

Step 6

Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.

Step 7

Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.

Step 8

When ready to serve, remove from heat and swirl in the cilantro.

Step 9

Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.

Step 10

Enjoy!