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CATEGORY CUISINE TAG YIELD
Meats, Grains Meat 4 Servings

INGREDIENTS

2 lb Boneless pork shoulder; cut in 2"x1/2" strips; 3/4" thick
1 tb Ground hot red chile or pequin quebrado
1/4 c Unsalted butter
3 Cloves garlic; minced
3 Green onions; thinly sliced
6 Fresh hot green chiles; parched; peeled, seeded, cut in strips
1 1/2 lb Red-ripe tomatoes; peeled, cut in 1/2-inch wedges
Additional caribe (crushed New Mexico red chile) or pequin cebrado; if desired

INSTRUCTIONS

Dredge pork strips in ground chile, caribe or pequin. Melt butter in heavy
skillet; add garlic and green onions and cook until lightly browned. Push
to 1 side; add chile-dredged pork strips and cook until crisp and brown.
Add green-chile strips; cook, stirring, a few minutes until chiles are
warm. Add tomatoes, cook 5-10 minutes or until tomato juice begins to cook
down. Serve immediately. Tuck inside a burrito, soft taco, omelet or crepe
as a snack or over rice as a main dish. Accompany with additional caribe or
pequin if desired. Makes about 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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