| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork shoulder, cut in 1 inch pieces |
| 2 |
c |
Water |
| 1 |
sm |
Onion, quartered |
| 1 |
ts |
Salt |
| 2 |
c |
Guacamole (recipe follows) |
|
|
Tomato slices |
|
|
Shredded lettuce |
| 2 |
md |
And ripe avocados, seeded, peeled and cut up |
| 1/2 |
sm |
Onion, cut up |
| 2 |
tb |
Lemon juice |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
GUACAMOLE
from: Better Homes and Gardens
In Saucepan bring meat, water, onion and salt to boiing. Simmer, covered
for 1 hour till meat is very tender. Uncovere. Boil rapidly 15- 20 minutes
or till most of water evaporates. Watch closely and stir near end of time
so meat does not stick and burn. Using 2 forks, finely shread meat. In
lightly greased skillet fry meat till it resembles golden threads. Mound on
platter, spoon Guacamole around edge. Garnish with tomato and lettuce,
Serves 6-8
Guacamole: In blender container place avocados, onion, lemon juice, garlic,
salt and pepper. Cover and blend till well combined. Use as a dip for chips
or as a sauce to serve with main dishes. makes about 1 1/4 cups.
Posted to Recipe Archive - 3 November 96
Date: Sun, 3 Nov 96 13:20:43 EST
submitted by: LeiG@aol.com
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