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Spicy Pork with Prunes

3 pounds of pork joint, such as leg or shoulder
juice of 2 - 3 limes
10 garlic cloves, chopped
3 - 4 tablespoons of mild chili powder, such as ancho or New Mexico
4 tablespoons of vegetable oil
2 onions, chopped
2 1/4 cups of chicken bouillon
25 small tart tomatoes, chopped coarsely
25 prunes, pitted
1 - 2 teaspoon of sugar
a pinch of ground cinnamon
a pinch of ground allspice
a pinch of ground cumin
salt
warmed corn tortillas, to serve

Combine the pork with the lemon juice, garlic, chili powder, 2 tablespoons of oil and salt. Let the mixture marinate in the refrigerator overnight.

Remove the pork from the marinade, wipe dry with paper towels and keep the marinade. Heat the remaining oil in a flameproof casserole and brown the pork evenly until just golden. Add the onions, the reserved marinade and the bouillon. Cover and cook in a preheated oven, 350ºF for 2- 3 hours until tender.

Spoon off the fat from the surface of the cooking liquid and add the tomatoes. Continue to cook for 20 minutes or until the tomatoes are tender. Mash the tomatoes into a coarse paste. Add the prunes, sugar, and spices to taste.

Increase the oven temperature to 400ºF. Cook the meat and sauce in the oven for 20 - 30 minutes, until the meat has been browned and the juices have thickened.

Remove the meat from the pan and let it stand for a few minutes, carve into thin slices and spoon the sauce over the top. Serve warm with tortillas. Serves 4- 6

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