Pork with Pinapple

Heat the lard in a skillet. Brown the pork, drain, and place in a heavy saucepan. Brown the onions in the remaining lard, add the chile pequin and fry 1 minute longer, drain and add to the pork. Pour off any lard from the skillet, rinse it out with the sherry, scraping down all the brown bits that cling to the pan, and pour over the meat. Add all the remaining ingredients. Cover and simmer gently until the pork is very tender - about 2 hours.