| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Latin, Pork, Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork butt; diced |
| 6 |
|
Cinnamon sticks |
| 3 |
oz |
Garlic; sliced |
| 2 |
tb |
Fresh thyme; chopped |
| 4 |
tb |
Ancho chile powder |
| 1 |
md |
White onion; small dice |
| 1 |
tb |
Cayenne pepper |
| 2 |
c |
Brown pork or poultry stock |
| 3 |
sm |
Beets; roasted and diced |
| 3 |
md |
Turnips; diced and sauteed |
| 2 |
md |
Carrots; diced and sauteed |
| 1 |
md |
Onion; diced and sauteed |
| 3 |
md |
Parsnips; diced and sauteed |
| 1 |
md |
Flour tortilla; diced & fried crisp |
INSTRUCTIONS
FOR THE VEGETABLES
FOR THE TORTILLA
Saute the pork until nicely browned. In a heavy bottom pot, sweat the
white onion, garlic, and cinnamon. Add the pork, ancho powder,
cayenne and fresh thyme. Add water to cover and allow to braise until
water is evaporated. Allow the pork to cook in rendered fat for 5 to
8 minutes.
Add the cooked vegetables and pork together and add the rich brown
stock. Allow to reduce. The consistency should be a tight ragout.
Serve on mixed greens and garnish with the crisp tortillas.
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Jun 27, 1999
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