Nopalitos and Pork Stew
2 fresh cactus pads (de-thorned, boiled till tender (not mushy) and chopped into bite size bits)
Pork loin or 4 chops, boned
New Mexico chile powder to taste
1/2 onion diced
2 garlic cloves
14 ounces can of pureed or stewed tomato
2 bay leafs
1 tablespoon Mexican Oregano
Fresh corn kernels
in a good sized, deep skillet, sauté your onions and garlic till tender. Add the bite sized pork, cook it a bit.
When the pork begins turning white, add nopalitos, corn and tomato sauce. Stir the mixture, add bay leaves, oregano, and chile to taste.
Cover it and simmer it till all the ingredients seem done.
Adjust to your taste with salt, pepper and chile.