| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Beef, Lamb & veal, Mexican & s | 1 | Servings |
INGREDIENTS
| 10 | lb | Pork shoulder meat, cut into |
| 1" cubes | ||
| 14 | Dried red chilies | |
| 2 | t | Garlic powder |
| 1 1/2 | t | Dried oregano |
| 2 | t | Cumin |
| 2 | t | Salt |
| 1/2 | c | Flour |
| 2 | T | Oregano |
| 2 | T | Garlic powder |
| 1 1/2 | T | Salt |
INSTRUCTIONS
Place the meat in a large pot with 1/2 cup water and cook, uncovered, for 2 hours over low heat, stirring occasionally and adding water if the meat is sticking. To make sauce, stem, seed and rinse the chilies, then place them in a pan with water to cover. Bring to a boil. Simmer, covered, until tender, about 15 minutes; remove from heat. Drain, reserving the chile juice. Puree the chilies in a blender or food processor with 2 cups of the reserved chile juice and garlic powder, oregano, cumin and salt. Strain and set aside. Drain any excess water from the pan in which you have cooked the meat, then sprinkle the flour over the meat, tossing to coat evenly. Cook about 10 minutes over medium heat, stirring occasionlally; add oregano, garlic powder, salt, and chile sauce. Add 1 1/2 cups water and simmer 30 minutes. Makes 8 to 10 servings. NOTE: I had this dish a few years ago and loved it. However, it was so hot that my mouth burned for hours afterwards. Adjust this dish to suit your tastes. The house version was fiery. Recipe by: La Tertulia, Santa Fe, NM Posted to CHILE-HEADS DIGEST by "Garry Howard" <garry@netrelief.com> on Jan 25, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 358
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 15142.1mg
Potassium: 592.2mg
Carbohydrates: 75.9g
Fiber: 9.2g
Sugar: 1.3g
Protein: 12.5g