Preparation

• Toss the pork with 1/2 tsp. salt, 3/4 tsp. pepper, and 1 tsp. each oregano and cumin. Let sit for 1 hour at room temperature, or refrigerate for up to 24 hours.
• Sprinkle the pork with the flour and toss to coat. Heat a large heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil, and when shimmering, add half of the pork in an even layer. Cook, undisturbed, until browned around the edges and pork easily releases when lifted with tongs, about 2 minutes.
• Reduce the heat to medium. Flip, and cook until browned, about 2 minutes. Transfer to a plate. Cook the remaining pork in the same manner; transfer to the plate. Reduce the heat to medium. Add the remaining 1 Tbs. of the oil and the bell peppers, onion, and bay leaves. Sprinkle with 1/2 tsp. salt, increase the heat to medium-high, and cook, stirring to incorporate any browned bits on the bottom of the pot, until the peppers and onion soften and brown in places, about 6 minutes. Add the tomato paste, garlic, and the remaining 1 tsp. oregano and 1 tsp. cumin, and cook, stirring, for 1 minute.
• 加入酒和厨师,搅拌,直到差不多evaporated, about 4 minutes. Add the broth, bring to a simmer, and then reduce the heat to medium-low. Add the pork and any accumulated juices, and cook, stirring occasionally, until the pork is cooked through and the broth thickens, about 15 minutes.
• Stir in half of the parsley and season generously with salt and pepper. Serve, sprinkled with the remaining parsley.