Bring 2L water to the boil in a large saucepan. Add pork, garlic, onions and season with salt and pepper. Reduce heat to low, cover and simmer for 1½ hours or until pork is tender. Cool.
Meanwhile, to make sauce, melt 60g ghee in a large saucepan over medium heat. Toast pepitas, shaking the pan, for 2 minutes (be careful not to burn pepitas). Set aside. Toast peanuts and sesame seeds in pan for 1 minute. Set aside. Add another 60g ghee and cook most of the sliced onion and 2 garlic cloves for 2 minutes or until golden brown. Set aside. Reserve the pan with ghee.
Bring 250ml (1 cup) water to the boil in a separate saucepan. Add extra onion quarters, remaining garlic cloves, capsicums and chillies. Cover and cook for 10 minutes, then remove from heat and strain in a colander. Blend or process capsicum mixture with pepitas, peanuts, sesame seeds, fried onion mixture, salad leaves, coriander and 375ml (1½ cups) pork broth until smooth and thick. Strain, in batches, through a sieve into a large bowl, pressing on the solids with the back of a spoon to extract liquid. Discard solids.
Return ghee pan to medium heat. Brown remaining sliced onion, then discard. Add pepita sauce and cook for 10 minutes or until sauce thickens. Add a little more pork broth to the sauce to thin slightly. Add pork, sugar, vinegar and potatoes, and simmer for 20 minutes or until potatoes are tender. Season with salt and pepper.
Serve pork and pepita sauce with tortillas and a cold beer.
Meanwhile, to make sauce, melt 60g ghee in a large saucepan over medium heat. Toast pepitas, shaking the pan, for 2 minutes (be careful not to burn pepitas). Set aside. Toast peanuts and sesame seeds in pan for 1 minute. Set aside. Add another 60g ghee and cook most of the sliced onion and 2 garlic cloves for 2 minutes or until golden brown. Set aside. Reserve the pan with ghee.
Bring 250ml (1 cup) water to the boil in a separate saucepan. Add extra onion quarters, remaining garlic cloves, capsicums and chillies. Cover and cook for 10 minutes, then remove from heat and strain in a colander. Blend or process capsicum mixture with pepitas, peanuts, sesame seeds, fried onion mixture, salad leaves, coriander and 375ml (1½ cups) pork broth until smooth and thick. Strain, in batches, through a sieve into a large bowl, pressing on the solids with the back of a spoon to extract liquid. Discard solids.
Return ghee pan to medium heat. Brown remaining sliced onion, then discard. Add pepita sauce and cook for 10 minutes or until sauce thickens. Add a little more pork broth to the sauce to thin slightly. Add pork, sugar, vinegar and potatoes, and simmer for 20 minutes or until potatoes are tender. Season with salt and pepper.
Serve pork and pepita sauce with tortillas and a cold beer.