1. Heat oil and fry the pork over high heat, when it begins to appear a pinkish hue (but not crust) add onions (pre-sliced half-rings) and passeruem (not burn) with the meat. 2. Cut the potatoes (not peeled, but washed and rested in water) 1/4 of the middle of the palm of women's hands (average). With a slotted spoon move the meat and finely chopped onion to the side. Add water, put potatoes on the meat mate! And now the meat and the onion, as it were, spread on top (water should almost cover the potatoes but not meat.)

3. Add to the broth: quince, Bay leaf, black pepper, red chili (do not overdo it, for example, I love spicy.), coriander, tkemali. I even threw 2.5 gr. saffron (1/2 of the bag), but it does not make the weather, even the color is not given. (although I don't know, meat with "bronzeville" happened) 4. Finely chop the garlic and mix with water in a ratio of 1: 10 (approximately), until extinguished infuse.

5. Finely chop the greens. 6. 5 minutes until tender (depends on the variety of potatoes) add garlic and close the lid. 7. Remove the fire, remove the lid, remove the saucepan or cauldron with fire and throw the chopped greens. Stir, cover with a lid for 10 min and all!