Pork Stew Gets a Chile Kick
2 ½ pounds boneless pork butt (fat trimmed), or pork stew meat, cut into 1 1/2-inch pieces
2 teaspoons ground cumin
1 ½ teaspoons kosher salt, more to taste
1 ½ teaspoons garam masala
½ teaspoon cayenne
½ cup dried yellow split peas
2 ½ tablespoons coconut oil
1 large yellow onion, finely chopped
1 cinnamon stick
6 cloves garlic, minced
1 serrano or jalapeño pepper, minced
1 26- to 28-ounce can or package diced tomatoes
1 cup coconut milk, solids and liquid whisked together
Chopped cilantro, for garnish
FOR THE GARLIC-COCONUT OIL, FOR SERVING:
⅓ cup coconut oil
1 teaspoon mustard seeds
6 cloves garlic, thinly sliced
3 hot red or green chiles, halved lengthwise, seeds scraped out with a spoon
http://www.nytimes.com/2016/11/02/dining/pork-stew-chile-split-peas.html?