Chili Pork Stew

In a tall narrow stockpot, brown the pork on all side over high heat (you can use a little oil / bacon drippings to keep the pork from sticking). Remove the pork and set aside. Stir in the onion, garlic, spices, and herbs. Lower the heat and cook until the spices are aromatic, about two minutes. Return the meat to the pot. Stir in the tomatoes and stock. Bring to a boil. Lower the heat and simmer, covered, for about 2 hours and 15 minutes. (if using left-over pork tenderloin, you don't need to "cook" it very long; say, about thirty minutes for the favors to marry). Turn the meat every 30 minutes. Remove the meat from the soup and allow to cool slightly. Skim as much fat from the top of the soup as possible. Stir in the beans and salt. Slice the meat across the grain into thin slices (they will not be regular in size). Return the meat to the pot and heat through. If desired, serve over white rice, topped with sour cream.