Low-Fat Texas Shredded Pork

1 large onion
1 jalapeno, minced
2 pounds pork loin, cut in 2 inch cubes
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon cloves
Pinch allspice
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
2 cups chicken broth
2 bay leaves
1/4 cup cilantro

Cook onion and jalapeno in water soft. Add pork and stir until brown. Mix in
chili powder and next 6 ingredients and cook 2 minutes. Add garlic and
tomato paste and cook 3 minutes. Stir in all remaining ingredients except
cilantro. Reduce heat, cover and simmer 1 hour. Uncover and simmer until
pork is tender and shreds easily, about 1 hour. Remove pork from liquid
using slotted spoon. Increase heat to medium and boil cooking liquid until
reduced to 1/2 cups, about 35 minutes. Shred pork and mix in sauce.
Makes 10 servings.