Fritanga - Spicy Pork and Egg Stew (Bolivia)

WARNING!! This recipe as written is ***extremely hot***! You have to have a very unusually high tolerance for heat to enjoy eating this. Please, if you're going to make this recipe cut back on the amount of cayenne pepper according to your tolerance for heat. You have been warned. I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

• Ready In: 2 hrs 50 mins
• Serves: 4

Ingredients

• 2 1⁄4 lbs  pork rib  meat
• 2  cups cold water
• 2  cups  white onions, thinly sliced
• 1 1⁄2 cups tomatoes, peeled and thinly sliced
• 1  tablespoon mint, finely minced
• 1⁄2 cup parsley, finely minced
• 1  teaspoon fresh oregano, chopped
• 4  garlic cloves, minced
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon ground black pepper
• 1⁄2 cup ground cayenne pepper
•  salt
• 4  cups water or 4  cups broth
• 1  cup green onion, thinly sliced
• 4  eggs, beaten

Directions

1. Cut the pork meat up into bite sized pieces and put it in a pot with the cold water. Heat to a boil and keep boiling until all the water is gone.
2. Remove the meat out of the pot and set it aside. Add the onions and a dash of salt and fry until translucent.
3. Add the tomato, herbs and all the spices except for the cayenne pepper. Cook for two or three minutes until the tomato softens up a little.
4. Add the cayenne pepper and fry for another minute or two.
5. Add the water or broth followed by the pork. Bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
6. Five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. Add the beaten eggs, stirring quickly to keep them from scrambling.