Our Lady of Fatima

Nearly all Catholics know the story of Fatima, or at the very least the Fatima Prayer that is recited between each of the decades of the Rosary. The Fatima Prayer is powerful.

O my Jesus, forgive us our sins
And save us from the fires of hell
Lead all souls to heaven
Especially those in most need of Thy mercy
Amen.

The story of Our Lady of Fatima is one that has been both documented and surrounded by suspicion. Unlike Our Lady of Lourdes or Our Lady of Guadalupe, Mary’s visit to three children near the village of Fatima, Portugal, took place in relatively modern times in the life of the Church. Between May 13 and October 13, 1917 Francisco, Jacinta and their cousin Lucia were visited by Mary, the mother of God. The world was in a turbulent time, and in need of intervention. Mary brought a message of hope through prayer.

While the Church investigates all reports of visitation, and sometimes takes years to determine the validly of these encounters, Catholics have never been instructed to believe simply because the church has found the event to be true. I personally do believe. I believe that God speaks to us. I believe that Mary intercedes on our behalf. I believe there are those chosen for reasons we might not understand to experience visions of the Risen Lord or to be blessed with the marks of a stigmata. This belief strengthens my conviction – we are not alone. God is truly with us.

That realization makes me feel humble and small and yet filled with tremendous joy. I am but a speck of dust in the vastness of the universe. And yet I matter. You matter. The poor matter. The broken matter. The innocent matter. As does the sinner.

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Mexican Pork Tenderloin Stew
1-1/2 lb Pork Tenderloin
1/2 Yellow Onion
2 Garlic Cloves
1 Jalapeño Pepper
1 (14 oz) can Whole Black Beans
1 tablespoon New Mexican Red Chili Powder
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper or to taste
1/2 teaspoon Cumin
1 tablespoon Spicy Olive Oil
2 fresh Bay Leaves
2 (14 oz) cans Crushed Tomatoes
1 can Mexican Corn with Chilies
1-1/2 cups Chicken Stock
Salt to taste
Black Pepper to taste
Cilantro for garnish

Cut pork into 1-inch cubes. Cut onion in half from root to tip. Reserve half for another purpose, dice remaining half. Peel and mince garlic. Stem Jalapeño, dice. Drain black beans, rinse and set aside.

Place a small dry skillet over medium heat. Sprinkle Chili Powder, Paprika, Cayenne and Cumin into the skillet. Toast seasoning for about 30 second, remove from heat and set aside.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear them on all sides for 5-6 minutes until golden brown. Lower the heat to medium; add the diced onion, garlic and jalapeño. Sauté for about 3 minutes until softened.

Add the toasted spices, stir well to coat the pork. Stir in the tomatoes, corn, black beans and chicken stock. Bring the stew to a gentle boil.

Option 1 – Quick Cook: Leave on the stove top. Lower heat, add bay leaves, cover and let simmer for 45 minutes, stirring occasionally. If too much of the liquid evaporates, add more stock.

Option 2 – Long Cook: Transfer to the insert of a slow-cooker. Top with bay leaves. Cover and let simmer for an hour or more on HIGH, stirring occasionally. The longer, the better, just change the setting to LOW if it’s going to be more than 2-1/2 hours. Use the free time to get other things done or simply relax.

Just before serving, taste and adjust seasoning with salt and pepper. Snip cilantro for garnish. Warm tortillas for serving.

Ladle stew into bowl, garnish with cilantro and serve with warm tortillas.

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I will ask the Father and he will give you another Advocate to be with you always.