| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork shoulder, fat and bone removed, cut into 1/2 inch cubes (reserve fat) |
| 1/3 |
c |
Flour in a heavy paper bag |
| 3 |
md |
Onions, coursely chopped |
| 4 |
md |
Cloves garlic, finely chopped |
| 2 |
cn |
(16-oz) whole green chiles, drained seeded and cut into 2 inch slices |
| 2 |
cn |
(16-oz) whole tomatoes |
| 1 |
cn |
(6-oz) tomato paste |
| 3 |
c |
Water |
| 2 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano (preferably mexican) |
INSTRUCTIONS
melt pork fat in skillet over medium high heat. coat pork cubes with flour
by shaking them in paper bag. add cubes to skillet a few at a time,
stirring to brown evenly. remove cubes to 5 qt. dutch oven or other heavy
pot. continue browning the pork cubes in skillet until all are browned. add
onions and garlic to skillet. cook, stirring occasionally until onions are
transparent. add to pot with pork. stir remaining ingredients into the
pork and onion mixture. bring to a boil, then lower heat and simmer
uncovered for half an hour. taste, adjust seasonings, and cook for half
hour longer.
Posted to CHILE-HEADS DIGEST V3 #131
Date: Tue, 15 Oct 1996 14:42:16 -0700
From: math@ia.net
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